Tag Archives: mangoes

Mango Float

It’s Foodie Tuesday!

Image by Nathalie Mariano

Contrary to what we may have been taught growing up, we don’t always have to work so hard to achieve great results. In some instances, the easy way pays off.

Case in point: Mango Float, a Filipino icebox dessert that’s made of layers of sliced mangoes, sweetened cream, and graham crackers. You don’t need to be an expert. You don’t have to cook or bake. You don’t even need a recipe. And yet success is practically guaranteed!

In the past couple of decades mango float has become the go-to dessert in Filipino homes. It is served in casual and intimate family meals as well as in fiestas that are attended by everybody and his neighbor. The snottier gastronomes may scoff at its simplicity, but they are not immune to its charms. Mango float is a universal crowd pleaser. The fact that it is incredibly uncomplicated and amazingly assembles in a flash (though it does require some freezer time) makes it all the more delightful.

My sister made mango float today, and I was there to document it. It still surprises us how easy it is to make.

Fresh mangoes. Image by Nathalie Mariano.

Mango Float

Four ingredients:
ready made whipping cream
condensed milk
graham crackers

Step 1: Cut the mangoes into slices. Wedges work too.

Step 2: Make the sweetened cream. Start by mixing ¾ cup of condensed milk with 1 cup of all-purpose cream. Taste the mixture and adjust by adding more cream or more condensed milk.

Step 3: Build the mango float by layering graham crackers at the bottom of a glass dish, then pouring some cream to cover it, and then arranging the sliced mangoes on top of that. Repeat this process until you achieve the desired height. You can make as many or as few layers as you want, depending on your supply of ingredients and the size of your dish.

Image by Nathalie Mariano

Image by Nathalie Mariano

Step 4: Make it look nice by covering the top layer with crushed grahams or sliced mangoes or a pattern using both.

Image by Nathalie Mariano

Step 5: Pop in the freezer for at least couple of hours. Slice and serve.

There you have it, your basic mango float. Eventually you’ll develop your own style of making and presenting it, and even introduce your own twist to it. Can’t find any fresh mangoes? Experiment with canned peaches. I hear berries are good too!

Check out how these folks have made their mango floats!

Image via Keiko Kafe

Image vie The Condo Chef

Image via Favorite Filipino Foods

Image via San Pablo

Image via Rocel's Garden

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Chilly Thrill: Frozen Mango Yogurt

It’s Foodie Tuesday!

I find Jamie Oliver adorable.

I mentioned that in a previous post. As I was channel surfing last weekend, I chanced upon him — so of course I stayed and watched. I think food plus men always add up to awesomeness, and this increases exponentially when it’s the men preparing the food. But I digress…

The show was Jamie’s 30-Minute Meals, and he was preparing veggie lasagne and Tuscan bread salad (yum, I love carbs), but what caught my eye was his dessert — Frozen Mango Yogurt. I love mango, and I love yogurt. And he made it so quickly, if I blinked I might have missed it. I had more than enough enticement to try his recipe for myself.

Jamie’s Quick Frozen Mango Yogurt

500 grams frozen mangoes
250 g yogurt
2 tablespoons honey
4 mint leaves
lime zest
dark chocolate for the topping

Blitz the mangoes in the food processor first. Add the rest of the ingredients and blitz till creamy. Scoop, grate chocolate on top, serve. Done.

I had to start way beforehand because I had to work with fresh mangoes (I live in the Philippines, where mangoes are bought fresh all year round), so I had to cut them up and freeze them.

It turned out so lovely! The mint and the lime zest were gorgeous flecks of green against the gold of the mangoes, and they tasted like magic. Sigh. Bliss.

The only thing I’d improve on would be to leave the mango chunks just a little bit longer in the freezer before I started, so that it’s really frozen hard. It would make the whole thing more set. Mine was on the runny side, so I had to really freeze it until it was nearly set, and run it again through the food processor until it reaches scoopable consistency.

All images in this post by Nathalie Mariano.

Posted in Food | Tagged , ,

Mango Madness

It’s Foodie Tuesday!

We used to have a mango tree in our backyard when I was growing up. In my high school, we had three mango trees, each one more than a hundred years old. And just yesterday, I passed by a gas station that had a mango tree standing next to it–incongruous, but proof that in the Philippines, mangoes truly are as ubiquitous as air.

Mangoes are found everywhere here, and everybody loves them! Their bright and cheerful yellow-orange is just so wonderful to look at, and their skin so lovely to touch. And the eating is just as heavenly–sweet and fragrant, and so smooth, silky, and juicy in the mouth.

They’re sold everywhere–from big supermarkets to small street side stalls–and eaten every which way–cut up and spooned oh-so-properly from the skin, or peeled by hand and devoured directly from the fibrous stone. (The latter method is immensely messy and quite undignified, but the payoff is sweet sensational bliss.) They can be dried to fabulous chewiness, or made made into jams, or put in salads, in ice creams, smoothies, cocktails, and in an entire galaxy of stellar desserts.

They are not only enjoyed when they’re golden and ripe and sweet, but also when green and tart–usually paired with something salty, like shrimp paste, soy sauce, or even just plain salt. And yes, there is also such a thing as a green mango shake.

Did I mention that the mango has been anointed National Fruit?

Here’s a rich and sinful dessert from my mom’s treasure trove of recipes. She usually baked this in an 8×12 pan so the layers are spread up a bit more and cut it up into brownie sized pieces. But I thought I’d see how it goes if I made this in a 10-inch round pan.

Mango Meringue Torte

Crust Layer:
1/2 c. butter
1 c. powdered sugar
3 egg yolks
1 c. all purpose flour

Curd Layer:
1 can condensed milk (300 ml), mixed with
1/4 c. lemon juice

Mango Layer:
3 mangoes, around 1 kg, cut in 3 to 5 mm slices

Meringue Layer:
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Slice mangoes and place them in a rack or strainer to allow the juices to drip.

Cream the butter and add sugar gradually. Add egg yolks one at a time. Add flour. Spread on the bottom of  a 10-inch greased and floured round pan. Bake for 20 minutes in a 320ºF preheated oven.

Meanwhile, mix together the lemon juice and the condensed milk, and see how the condensed milk magically sets!

Make the meringue by beating together the egg whites and cream of tartar at high speed, until soft peaks form. Gradually add the sugar, and beat a few more minutes.

When the crust is done, take it out of the oven and spread the curd over it. then layer the mango slices on top of that. Finally, glop the meringue on and spread it out. Return the pan to the oven and bake until the meringue browns a little, around 10 minutes.

Take it out of the oven and release the sides. Enjoy!

I love the buttery richness of the crust, which works gloriously as a backdrop to the sweet fruit and the rich tartness of the citrus-y curd. The meringue is the light, fluffy, mallow-y cloud that lightens and lifts up the tasty mouthful.

All images by Nathalie Mariano