It’s Easter weekend, and I took on the responsibility of cooking for the family. I wondered if there would be a way to incorporate an Asian dish into Easter lunch. At first, I was unsure, because Christianity is not the majority religion in many Asian counties. In Thailand, it’s Buddhism. Japan? Shintoism. India? Hinduism. Many other countries, like Malaysia and Indonesia are significantly Muslim.
But the Philippines? Roman Catholicism. Easter, it turns out, is a huge celebration in the Philippines. Holy Week (Palm Sunday to Easter) often reduces business hours or closes stores entirely. Easter Sunday is a joyous occasion, marked with celebrations and breaking of the fast, a.k.a. a large feast.
So, to incorporate Filipino food into my Western Easter Sunday lunch menu, I looked for desserts. Mango Float is an easy-to-prepare dish that many families eat on major holidays. At first, I thought it was a drink. (I mean, I grew up with root beer and Coke floats. Of course I inferred it wrong, right?)
Recipe courtesy of Pinoy Recipes.
- 3 large ripe mangoes, sliced
- 1 cup whipping cream, (chilled & whipped until doubled in size) or 1 box (200g) Frosty Whip Cream Powder, whipped according to package
- 1 (250ml) nestle all-purpose cream, chilled
- 1/2 cup sweetened condensed milk
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt (optional)
- 1 pack graham crackers
- Wash mangoes. Cut both sides off the pit, peel and slice the fruit into thin pieces. Scrape the flesh off of the pit and set aside in a small bowl.
- In a mixing bowl, whip the cream until light and double in size. Add in chilled all-purpose cream, condensed milk, vanilla extract and a pinch of salt and mix until well combined. At this point you can taste test your cream and adjust the sweetness according to your taste.
- Divide the whipped cream mixture into 3 parts, so you can have a 3-layer mango float.
To assemble the mango float, first you have to arrange graham crackers in an 8×8-inch baking dish. Lay the crackers flat and even until you cover the whole bottom of the pan. Use scissors or sharp knife to trim the crackers, if needed. (Breaking the crackers into squares will help for slicing later.)
- Pour 1 part of the cream mixture at the top of crackers and spread evenly.
- Top with mango slices and add reserve scraped mangoes.
- Place another layer of graham crackers and repeat process until you have 3 layers, ending with cream and sliced mangoes on top. Don’t throw extra graham crumbs, crushed it finely & dust it on top of your mango float.
- Chill for 8 hours or overnight to set completely before serving.
I will update tomorrow with a photo of the finished product.
UPDATE: March 28. See above for pictures of the finished dish.