Happy Friday, dear readers.
It is the end of September and what are you planning for this weekend?
Mrs D went to a lady’s gathering this week and one of the ladies brought a nice Mango Float for us to share.
‘This dessert doesn’t float, but the one eating it surely will!
It is delicious and creamy.’
Not a bad feedback, right? So this weekend, why not give this recipe a try and have some quality dessert time?
This mango float is soft and tasty, sweet but not greasy. It is a perfect dessert for Jakarta. Mangoes are so easy to find in Jakarta. There are actually different kinds of mangoes. People use them in cooking as well (as in dishes).
- 1 cup heavy cream, chilled (double cream is Ok)
- 2/3 cup sweetened condensed milk, chilled
- 1/2 cup mashed ripe mango
- 1 tsp. vanilla extract
- Thin sliced of ripe mangoes
- Graham Crackers or Slices of Chiffon cake (Any cracker will do)
- Chopped nuts or Maraschino cherries (Optional)
Now the best part. It is super easy to make. No heat, no bake. It is a delight making this Mango Float:
- Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla.
- Set aside, preferably keeping it chilled until needed.
- Assemble in a rectangular dish (even a lunch box will do) graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
- Spread 1/3 of the cream mixture, arrange some mango slices, then put another layer of the crackers.
- Repeat the process, ending with the cream mixture on top.
- (Optional) Spread chopped nuts.
- Garnish with more slices of mangoes or maraschino cherries for a more festive appeal. （We use smashed nuts ）
- Put inside the friger for two hours and it’s ready to eat.
Simply cut it into a few blocks and share with you family and friends.
Selamat makan. Enjoy.
Happy Friday and see you all in October.