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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...





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