April 4, 2015


What to do the Saturday before Easter Sunday if you are at home?

Shelley and Jaewin, sisters, showed me how to make the tasty Mango Float - a Filipino dessert.  And it was easy as ABC.  You can even just look at the images and know the ingredients, proportions and directions. But I will be more generous than that.

What you would need
1 can evaporated milk (the regular can)
1 condensed milk (the regular can)
2  small canned whipped cream (see image)
1 ripe Philippine mango, also Ataulfo
27 square Graham crackers
And a square dish

Mix the condensed milk and 2 cans of whipped cream in a bowl thoroughly which you will use to dress the graham cracker squares later

Soak the Graham crackers in evaporated milk for 2  to 3 seconds

Spoon the condensed milk/whipped cream for the every layer of graham crackers (you will have three layers including the final top)

Sprinkle the top with crushed graham crackers

Refrigerate at least an hour or overnight (with cling wrap cover) before serving.  Best with just plain cold water.
Estimated cost per dish CAD$10.00 or US$8.00 as of April 4th, 2015

Shelley said she slightly modified the recipe from

Shelly, Jaewyn and I were brainstorming on how to upgrade the flavor or spin a variety.  Here are some of our ideas:
  • Sprinkle the top with crushed cashew nuts ala Sans Rival dessert
  • Used riped peaches or bananas or a mix with mangos

Any ideas from you?  Submit a comment.

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