Mango Float

Mango Float  Adapted from Pinoy Recipes


 2 cups of mangoes (thinly sliced)
 Graham crackers 1 box
 Crushed Graham crackers 4-6 Tbsp for topping – Can add more to your preference
 14 oz cream, vegan – See recipe below
 14 oz condensed milk, vegan – See recipe below


 In a rectangular Glass baking dish, arrange 8 to 10 pieces of graham crackers, then set aside.
 Chill the cream (recipe below). When ready to use whip the cream in a bowl.
 Fold the whipped cream with condensed milk (see recipe below), then Mix well.
 Then on the layered crackers on the bottom of your dish, spread the milk and cream mixture.
 Then spread out the thin sliced mangoes evenly on top of the cream mixture.
 Maker another layer of graham crackers; spread the cream and mango slices. You can do lots of layers if you want.
 Garnish top layer with mango and sprinkle the crushed graham crackers.
 Cover and Chill the Mango Float for at least 2-3 hours before serving.

Vegan Cream
By Luci Kelm

1 ½ cups Tofutti Cream Cheese or vegan

3 Tbsp. Almond or Soy milk

1 tsp lemon juice 1 tsp. vanilla

1 Tbsp. Agave, or to taste

Blend above ingredients well till smooth and creamy. Refrigerate overnight or longer for up to 3 days.

Vegan Condensed Milk
By Luci Kelm

2 cups coconut cream, canned
½ cup Agave nectar.

Cook ingredients on medium heat and cook down till thick to make vegan condensed milk.
Refrigerate overnight or longer for up to 5 days. The longer refrigerated, the thicker the condensed milk will be.

This Filipino dessert is a big hit during Christmas and New Year celebration. Mango Float dessert can be made with two layers of filing or three layers depending on the size of your baking pan.