Mango Float is a beloved Filipino dessert, a delightful combination of creamy, sweet mangoes and refreshing gelatin. Its vibrant color and irresistible taste make it a perfect treat for any occasion, from casual gatherings to elegant celebrations. This simple yet elegant dessert is surprisingly easy to make, requiring minimal ingredients and simple techniques, making it ideal for both home cooks and aspiring dessert entrepreneurs. Imagine the potential: a profitable venture built around this classic Filipino favorite.
This recipe offers a foolproof method for creating a stunning Mango Float gelatin that's sure to impress. We'll guide you through each step, ensuring you achieve a perfectly set, beautifully layered dessert. Ready to learn how to create this delicious and potentially lucrative dessert? Let's dive into the step-by-step process!
Tools Needed
- Blender
- Mold (2L)
- Microwave or double boiler
- Absorbent napkin
- Spatula
Ingredients
- Condensed milk: 1 can
- Evaporated milk: 1 can
- Half and half cream: 1 can
- Mangoes in syrup: 1 can
- Mango vanilla flavor gelatin: 120g
- Unflavored gelatin: 4 tablespoons
- Water
- Cooking oil: 1 tablespoon
- Cherries: 3
Step-by-Step Instructions
Step 1. Prepare the Base
- Grease a 2L mold with cooking oil and line it with an absorbent napkin. Refrigerate for at least 5 minutes.
- Sprinkle 3 tablespoons of unflavored gelatin over ½ cup of room temperature water. Let it sit until it becomes firm like a sponge.
- In a blender, combine condensed milk, evaporated milk, and half-and-half cream.
- Heat the bloomed gelatin in the microwave for 40 seconds or in a double boiler until completely liquid.
- Add the melted gelatin to the blended milks and blend until smooth.
- Cut 1 can of mangoes into small cubes and reserve some for garnish.
- Layer half of the cubed mangoes in the prepared mold. Pour in the milk mixture. Refrigerate until partially set.
Step 2. Create the Mango Gelatin Topping
- Dissolve 120g of mango-flavored gelatin in a cup of boiling water, add 1 tablespoon of unflavored gelatin, then add 3 cups of water.
Step 3. Layer and Set
- Carefully unmold the three-milk gelatin and place it on a tray. Pour the mango gelatin over the three-milk gelatin.
- Refrigerate the layered gelatin until completely set. Unmold carefully.
Step 4. Garnish and Serve
- Decorate the gelatin with the reserved mango slices and cherries.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Oil the mold to facilitate unmolding.
- If gelatin doesn't unmold easily, use a double boiler for 10 seconds.
- Use a spatula to ensure the gelatin is completely detached before adding the next layer.
- Let the three-milk gelatin reach room temperature before adding the mango gelatin.
- Use a small scoop to carefully add the mango gelatin to avoid ruining the appearance.
Nutrition
- N/A
FAQs
1. Can I use canned mangoes instead of fresh mangoes?
Yes, canned mangoes work well, but fresh mangoes offer a superior flavor and texture. Just ensure the canned mangoes are well-drained.
2. How can I make my Mango Float more visually appealing?
Use a clear glass bowl or individual serving glasses to showcase the beautiful layers. You can also add a garnish like fresh mango slices or a sprig of mint.
3. How long can I store my Mango Float in the refrigerator?
Store your Mango Float in an airtight container in the refrigerator for up to 3 days. The gelatin will start to soften slightly after a couple of days, but it will still be enjoyable.
With its simple ingredients and straightforward process, creating a delicious Mango Float is surprisingly easy. This recipe provides a fantastic opportunity to start a small dessert business or simply impress friends and family with a delightful treat. So, go ahead and give this recipe a try – your taste buds (and your customers!) will thank you.