How to make Mango float in a cup aka “Mango-on-da-go”
Mango float is my favorite dessert of all time and world. It’s like sans-rival but way more affordable and healthier. Ok don’t quote me on the latter claim, despite the vitamin c content it still calls for a few gallons/liters of condensed milk. And mangoes at the palengke (or public market) are definitely not as affordable as other fruits, like bananas or apple-flavored San Miguel beer.
Nonetheless, it rivals the non-rivalable. It’s basically a no-bake cold cake. Layers and layers of sliced mango, graham crackers (pronounced by many Filipinos as “gra-ham”), and condensed milk, repeatedly stacked above one another and then thrown in the refrigerator overnight so that the molecules of the mango slices make passionate love with the graham cracker crumbs.
For an actual recipe, click here or here or here. My recipe is simpler and compact, based from a mango float in a cup I tried at the mall lol. An awesome re-invention if you ask me, taking the world-renowned un-rivable mango float and putting it in a cup. BRILLIANT!
It was made with real mangoes on top, drizzled with condensed milk and graham cracker crumbs. Each layer after that was more crumbs, and a deliciously-thick and sweet mango yogurt, and then a few more mango pieces here and there. After I had that, along with my free air conditioning, I bought mangoes, mango yogurt, and graham cracker crumbs (I didn’t know you can buy that ready-made), and made my own mango float in a wine glass lol.
Ingredients
- Cubed, ripe, sweet mangoes
- Mango yogurt
- Graham cracker crumbs
- 1 medium or large glass cup (or wine glass if you’re feeling sosyal).
Directions
- Layer your cup in the following order: 1. Mango cubes, 2. graham cracker crumbs, 3. mango yogurt.
- Repeat until you reach the top, and then top with mango cubes and graham cracker crumbs.
This is a bit healthier than your average mango float because it’s sans-condensed milk, but feel free to drizzle each layer with that if you’re not taking insulin shots yet.