Not Your Mama's Mango Float

When you think "floats" your mind might immediately go to a fizzy beverage topped with ice cream. In the case of mango floats- it's something quite different.

I've had different renditions of mango floats in the past- but all of them have the same classic concept. Mangoes, graham crackers, and heavy cream. Three ingredients to make a delicious summer treat. This Filipino favorite has been carried on from generation to generation. It seems like every family has their own version of a mango float.

It was time I tried making my own. Again- this was all an experiment! I expect a totally different blog post soon featuring this same recipe, but just with a little more *pizzazz*.

M Y M A N G O F L O A T :

ingredients

3 ripe mangoes

Cream: 1 can of condensed milk & 1 can of Nestle cream (it's gotta be Nestle cream guys!)

*Cream option: sweetened heavy whipping cream (1 cup)

20-25 short bread cookies (recipe below)

cinnamon and granulated sugar

S H O R T B R E A D

(For my mango float, I made homemade shortbread instead of the regular background crackers. I found these to be so buttery and rich, it was a perfect contrast to the tart mangoes).

1 1/2 cups of butter, softened

1 cup of confectioners sugar

3 cups of all purpose flour (sifted, if you please)

1) Add butter to a bowl and blend until silky smooth. Preheat oven to 325 F

2) Pour confectioners sugar gradually into the butter until well incorporated.

3) Add flour at low speed. Make sure it's gradual. Make sure it ends up being sand-like.

4) Place dough on wax paper. Roll it out to 1/3-1/4 inch of thickness. Make sure not to overwork your dough. Cut into rectangles.

5) Bake for 12-15 minuets until light golden brown.

Once cool, add to the bottom of your pie pan.

*Life hack! Mangoes not ripe enough? Store them in a box of rice for 24 hours before slicing

1- Slice mangoes thin and evenly. Place them in a shallow dish with 2 parts water and 1 part lemon juice. Once finished slicing, place in fridge.

2- Mix condensed milk and Nestle cream in a small bowl. Incorporate.

look at those delicious swirls

* cream option: whip cream until stiff peaks form. Add a few sprinkles of cinnamon and a few small mango chunks

3 Set mixture inside the fridge.

4 crush a small portion of the shortbread in a separate bag, mix with granulated sugar and cinnamon

5 Layer shortbread, then cream mixture, then mangoes. Layer till all ingredients are incorporated.

pssst: I had extra dough to spare... extra decorations for later!

6 Chill for 3 hours or until set

7 Sprinkle crushed shortbread mixture over mango float.

Enjoy!

Again this recipe is completely experimental! But it came out absolutely delicious. Expect another blog post on this mango float, variations to come!