Mango Float

This is a filipino dessert similar to Tiramisu (Italian: Tiramisù ) which is one of the most popular Italian desserts. It is made of savoiardi (lady fingers) dipped in coffee and mascarpone cream. But instead of coffee, mango float cookies or crackers are dipped or poured with milk and cream and covered with sliced sweet mangoes.

Tiramisu is from Italian and means "pick me up" (Tirami su) but can be translated figuratively as "make me less sad/happier".wikipedia

The prepared mango float on the pics were Mary Hausman's creation. But I'll be sharing with you guys my recipe.

Ingredients:

Chocolate Graham Crackers (preferred cracker brand)
1 kilo sweet mangoes or more, peeled and sliced thinly
1 can condensed milk
2 cans all purpose cream (Nestle cream is preferred ;)
grated young coconut meat (optional)


Note: The size of the condensed milk can should be the same with the all purpose cream. The ratio is 1:2.
But if you like it sweeter, you can add more milk.


Procedure:

Mix the condensed milk and all purpose cream.

On a 9 x 13 x 2-inch or 11 x 7 x 2-inch glass dish, arrange each cracker side by side. Pour the mixture enough to cover the first layer of graham crackers. Arrange the sliced mangoes and grated coconut meat on top of the crackers with milk and cream mixture (As shown on the above right picture).

After that, lay the crackers again side by side as what you did first. Add again the mixture and the mangoes. Do that everytime u make a layer of crackers until you fill up the dish. You can make crushed crackers to put on top of the layers as the final covering. Or just leave the mangoes to have an attractive look.

Then let it chill in the fridge. It would be ready at least 4 hrs. Enjoy your dessert ;)