Skip to main content

Homemade Mango Float Ice Cream

While mangoes are plentiful and cheap this time of the year, I decided to make the most popular and overly hyped dessert - MANGO FLOAT. But while preparing, a sudden idea struck me as I came up with this weird upside side down mango float that eventually become an ice cream... sort of.

Here's a simple recipe for my Homemade Mango Float Ice Cream





Ingredients
  • Mango slices, use a big spoon or glass to scoop it out as whole or as big as possible
  • Graham crackers, coarsely crushed
  • Evaporated Milk
  • Condensed Milk
  • Cream
  • Vanilla, few drops
  • "Extract" from leftover mangoes used above



How to make Mango Con Hielo
  1. Line up the mango slices at the bottom of your container leaving no space if possible. Metal pans would work well so it can solidify the mangoes better.
  2. In a bowl, create your desired cream mixture using the evaporated and condensed milk with cream, vanilla and mango extracts. 
  3. When desired sweetness and consistency is achieved, seset aside 1/3 to 1/4 of the mix.
  4. Add crushed Grahams to the remaining 2/3 or 3/4 of the mix and blend.
  5. Place the blend on top of the mangoes.
  6. Finally, place the pure mix (no Grahams) on top for a clean finish.
  7. Freeze and serve when it has already set.

Note that there are no measurements for this dessert recipe since it will dependent on your container and availability of the ingredients.

This recipe is just a guide as you can follow your own favorite mango float recipe ingredients then just "arrange" it upside down.

I like the way how the mangoes froze at the bottom layer giving it a sort of ice cream like consistency that goes well with the crema and Graham toppings. You can also just mix the all cream and Grahams then place on top of the mangoes - no need for a pure cream 3rd layer. The secret is how sweet your mangoes are and at this time, they are are their sweetest! Enjoy...





Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata
CLICK FOR MORE INFO or RECIPE...