I learned to make this about 10-12 years ago. I like cooking for my sisters, especially on weekends. This has a lot of names; Mango Float, Ref Cake, Mango Ref Cake, Ref Mango cake, etc but when someone says “That thing with cream, mango and graham crackers” — no more charades or guessing game, we know what it is; it is THIS. It’s so good to eat in the summertime, sweet and cold dessert! Yummm!!!
All that’s needed to make these are: Graham crackers (or you could use McVities), cream, condensed milk and mangoes. Philippine mangoes are THE BEST. Trust me. Not because I am a Filipino, but because ours is the sweetest and juiciest! 🙂 It is probably very expensive abroad, it is HK$15 for 3 downstairs and some supermarket sell it for HK$10 each (CRAZY!!!) but we love our mangoes, we HAVE to HAVE them! 🙂
First, I mixed 500ml of cream and 1/2 cup of condensed milk. Then, I crushed 10 Graham crackers — but ended up using only half of it. 🙂 The other half was gobbled up by my husband! I also sliced the mangoes into strips.
This cream is the cream we use in the Philippines too, no whisking til soft/stiff peaks. You can definitely use whipping cream! I have read to whip it until soft and stiff peaks…I have not tried either so I will get back to you on that.
I actually started assembling in shot glasses, this is to refresh my memory on how it has to be assembled. I have not made this for about 8 years! As you an see, they are assembled differently..Haha! 🙂
I used the mid-sized Pyrex container for the Mango Float because the bigger one was too big and the smaller one was too small. This one is just right. 🙂
I started arranging the crackers, making sure all areas are covered. Leave some crackers whole and when there are spaces that a whole cracker won’t fit into — Errr..break some crackers. 🙂
Next, I pour the cream and condensed milk mixture then topped that with mangoes. Make sure to cover a lot of areas with mangoes, it is the star of this dessert!
Repeat the graham cracker -> cream -> mango procedure.
Pour another cream layer, top with crushed graham crackers and then with mangoes.
Refrigerate for at least 8 hours. I actually froze it because we’ll be bringing it to Mom’s, my little sisters were also requesting for this. It was only defrosting while we were travelling to their house (1 hour) and when we ate it, it was wonderful! Amazing! Haha! 🙂 It was!
(Prep Time: 10 minutes | Assembling Time: 10 minutes | Waiting Time: at least 8 hours)
- 2 mangoes, “cheeks” left whole and sliced to strips
- 500ml cream
- 1/4 cup to 1/2 cup condensed milk
- Graham crackers
- Cut mangoes to get the “cheeks”, remove skin by scooping it with a glass.
- Slice mango cheeks to strips. Set aside.
- Mix cream and condensed milk. Set aside.
- Crush at least 5 graham crackers. Set aside.
- In a container, arrange first layer of graham crackers; use he whole crackers first then breaking some to fit into the empty spaces.
- Pour cream mixture, covering the first layer of graham crackers.
- Arrange mango strips, putting in as much mangoes as possible (in a layer).
- Repeat steps 5-7.
- Pour cream mixture to create the last cream layer.
- Top with crushed grahan.
- Top that with mango strips.
- Refrigerate overnight then serve OR freeze then thaw for about 30 minutes before serving.
Makes 6 servings