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mangofloat (11 of 11)

No Bake Mango Float Cake

Philippine Mango also known as Carabao Mango named after native, domesticated water buffalo in Philippines. I think Philippine Mangoes are the sweetest and juiciest mangoes! Yep I know it’s a bold statements but I am confident that our native mangoes can stand against other popular mangoes. I wish they sell more of Philippine mangoes in London, I can only get these mangoes in the off chance that the Filipino groceries get a delivery. I don’t think they travel well, maybe this is why we don’t get it often in London.

My earliest memory of eating a Mango float cake was my 9th birthday party where this was my birthday cake. My sister and cousins gather around to watch me blow my cake. It’s not unusual that there are a feast of food waiting for us to dig in. Filipinos social gatherings always involves food, it’s our way of an ice breaker. Food brings families, friends, colleagues and even strangers together.

I was given some Philippine Mangoes and I thought I’ll share with you my recipe. It’s easy to make, delicious and you only need 4 items so it’s also affordable! I know you might not be able to gather some Philippine mangoes here but you can use any ripe mangoes available to you.

I used Grahams Chocolate crackers (sweet), this was from New Loon Moon grocery shop in Chinatown. They usually have more Filipino items than the other grocery shops in Chinatown. Alternatively you can go to Earls Court, I think there are still 2 Filipino grocery shops there. They should have some grahams biscuits there. I guess you could also experiment and use sweetened biscuits too!

The other 2 ingredients are available from your local grocery shop.

I hope you enjoy making and eating this stunner! It would really make my day if you tag me @foodiwthmae on your instagram photos or videos.

mangofloat (11 of 11)


400g-500g ripe mangoes
1 can condensed milk
600ml double cream
250g Graham crackers (sweet)


Place double cream in a large bowl, using an electric hand mixer, whisk until it double in size or soft peak. Add condensed milk into the double cream, fold until it’s mixed into the double cream. Put it aside for later.
In a 10 inch x 8 inch dish layer the crackers evenly at the bottom, pour some cream, layer some mangoes on top. Repeat the process until you have about 3 to 4 layers. Leaving some mangoes to decorate the top. Place your float in the fridge for 3-4 hours to let it set. TIP: place it in the freezer for 1-2 hours for it to freeze a little. It’s perfect for those hotter days!

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