Mango float cake

Mango float cake is a kids favorite recipe. It can be made by kids also. This is a Filipino recipe and it is originally made with graham crackers. Graham crackers is one of the famous cracker, available in US, but very rarely available in Asia. I googled and also found that in Asia, its available in the name of Mc Digestives. You can use whatever biscuit you like. I used Britannia 50 50 biscuit which suits more or less, to the taste of graham crackers. Try and your kids definitely love it 😍😍

Ingredients

The quantity of the ingredients vary,depending upon the size of the  rectangle container using for the cake.

  • Britannia 50 50 biscuit – 2 pack (any biscuit or cracker of your choice)
  • All purpose cream – 1 can (200ml) (you can use normal cream also)
  • Full cream condensed milk – 1/2 tin (200ml)
  • Mango (thinly sliced) – 2 (I used banganapalli)
  • One rectangle shaped container
  • Crumbled biscuits – 1 to 2 table spoon

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Preparation Method

  1. Mix all purpose cream and condensed milk in a bowl and keep it aside. Take a rectangle container and start to place the crackers. Fill all the other places with crumbled biscuits.

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2. Add the mixture of all purpose cream and full cream condensed milk. The  mixture should completely cover the biscuits.

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3. Arrange the mango slices over the cream mixture.

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4. Arrange the biscuits over the mango slices.

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5. Add the cream and condensed milk mixture over the second layer of biscuits. And arrange mango slices over it.

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6. Repeat this process, until you reach full container. You can sprinkle, some crumbled biscuits if you wish. Then refrigerate the mango cake, for minimum 4 hours or overnight.

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7. After the cake is completely set, cut into slices and serve.

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