How to Make Mango Float

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Since it's holiday season desserts are expected to be served every holidays and special occasions. One of the most sought after desserts in Philippines is the mango float. Mango float is a delectable layer of biscuit, cream and mango. The secret of making this is the proportion of all ingredients.

Here's how to make a mango float

1. Mix the all cream and condensed. Personally I use 2 creams in 1 condensed milk to taper its sweetness. This is the best ratio so far so I'm encouraging you to do the same to avoid diabetes. 😁

1. Put graham crackers as the base. I usually put the hard biscuits so that it will support the succeeding layers.
   

1. Spread the mixed cream after the biscuit. Make sure to put an enough amount of cream to make the output creamy and yummy.

2. Cut mangoes into small pieces. Put the mangoes after the cream. Do not overdo putting magoes as it will overpower the whole product. If possible choose sweet mangoes.

3. Repeat the process until you are able to make layers of your choice.

4. For the top one, I use crushed grahams so that it is soft once sliced. You can put the hard one depending on your preference.
   
   And viola! Making mango float is such an easy peasy! Refrigerate it overnight and you'll have the best result. 😉