Mango Float Version 2.0
Mango Float Version 2.0

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, mango float version 2.0. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Its all about making a desert a very popular desert on earth that is called "MANGO PLOT". How to Make a Mango Float. A mango float is a delicious traditional Filipino dessert.

Mango Float Version 2.0 is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Mango Float Version 2.0 is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have mango float version 2.0 using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mango Float Version 2.0:
  1. Get For the Crust:
  2. Get 1 cup graham crackers crushed
  3. Make ready 4 tbsp melted butter
  4. Make ready 3 tbsp brown sugar
  5. Get 3 mangos
  6. Take For the Filling:
  7. Get 1 tbsp unflavored gelatin
  8. Get 200 ml heavy whip cream
  9. Take 1 cup condensed milk

It is a favorite Filipino 'icebox cake' that is a big hit during the holiday seasons or any other special occasion. It also goes by the names: Mango Royale or Crema de Mangga. The largest cost here is the conversion between integer and floating-point but it can be handled efficiently. Our SIMD implementation is using AoS layout so each pixel is individually processed.

Instructions to make Mango Float Version 2.0:
  1. Crush the graham crackers using a blunt object, blender, or food processor. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture.
  2. Add the mixture to the base of a spring form pan or the container of your choice. If you don’t use a spring form pan, you won’t be able to remove the cake. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat.
  3. Remove the flesh of 3 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Add the gelatine powder. Then, blend them on high speed for about a minute.
  4. Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
  5. Add the condensed milk into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.
  6. Add the mixture over the Graham Cracker mixture so it comes about 3/4 way to the top. Smooth it out using a tablespoon or spatula.
  7. Spoon the mango puree over the top and smooth it out.
  8. Place the mango float in the fridge for 4 hours – overnight in the chiller is preferred.
  9. Remove the cake from the fridge. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan. Remove the cake. Serve and enjoy your new version of mango float.

This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture. Mangoes are abundant at this time of the year here in Vancouver. Aside from eating them as is, my family loves mango in puddings and in cakes. This FILIPINO MANGO FLOAT CAKE is a Filipino version of ice box cake and it's famous as potluck recipe for parties.

So that’s going to wrap it up with this special food mango float version 2.0 recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!