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Recipe of the week: Mango float dessert

Mango float is a typical Summer dessert from Philippines whose main ingredient is, of course, mango! The dish is structured in layers, just like a tiramisu, but it’s more fresh and vibrant. The key to making a great mango float is buying high quality (possibly organic) mangoes and make sure they are sweet. Tip: look for sugar dripping around the base; if you see a sugar dripping, then the mango is sweet! Mango float dessert Ingredients 3 mangoes 600ml double cream 1 small can of light condensed milk (you can choose the normal one but with this one is less heavy) 16 individual baked sponge cakes, Italian savoiardi or Graham biscuits 1 teaspoon of high quality vanilla extract 1 medium size tray Directions Prepare your mango and slice it thin in layers, approximately 0.5cm thick. Likewise slice in half your trifle sponges or alternative biscuits. Crush your mini amaretti biscuits and keep them ready to sprinkle. Mix together all the double cream and the light condensed milk until they blend together. It’s important to keep consistency so make sure you add the same amount of biscuits, cream, amaretti and of course mango. Start layering your biscuits on the bottom the tray, keeping them flat, at an even spacing and go with the first layer of the mix on top. Once you are done with the sponge and the mix, start with the mango slices. After you have covered the sponge with the mango layer, if you have the amaretti, sprinkle them on top. And add some more amaretti now. Then go in with another layer of cream – just a fair amount, do not go overboard with it – until the mangoes are covered evenly. Next layer, let’s go again, as we did before, lay down the biscuits. And finish covering the whole layer. And here you go another layer of mango slices. Amaretti once again. And now for the grand finale… the last layer. Finish it off with the cream you have left. Last chance to soak those yummy biscuits. For the final decoration, if you have finished your mango you can get some extra pieces from the bone, otherwise spread evenly some mango cubes. Voilà – your delicious mango float is ready to go in the fridge. We suggest you wrap it in cling film before going to the last step. Put it in the fridge for 3 hours minimum or until set, you can also put it in the freezer if you want it more firm. After waiting 3 hours your mango float is finally ready and you can enjoy all its creaminess. Thank you to Lorraine Linari from Flower Beach Resort, Philippines, for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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  1. This is one of the best desserts ever!!! Once you’ve had a taste of Philippine mangoes though, you won’t want any other kind. I tried to make this the other day (with cubed mangoes from a can) , and it was kind of a fail. what most recipes don’t emphasise is you have to whip the cream before layering it otherwise its going to be a soggy mess.. like melted ice cream, which is not so bad really, but doesn’t look very appetising ;)

  2. Mango float….. Never tried before, but…. Holy wow, this dessert sure does sound AWESOME! It does take a long time to prepare, but I reckon it’d be worth it.
    I haven’t tried mangos outside of Australia, prob a good thing seeing as Jean says I’d never go back. :)

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