Mango Float

How to make frozen mango lasagna by Asha

Ingredients:
 Honey Graham
o Recommend: M.Y. Sans Graham
 Make sure it is honey graham. Almost picked up cinnamon
ones before. Ancestors would have rolled in their graves to
throw their slippers at me.
 Mangoes
 The yellow ripe ones. Filipinos be trained to smell a sweet
mango. Unlike America, we typically only know two mangoes:
green and yellow.
 The type is apparently called carabao mango but all we actually
know is if it’s yellow and smells sweet, fucking go.
 USA mangoes bland af, so we fucking pray the other
ingredients cover up that shamefully grown fruit.
 Condensed Milk
o Recommend: Nestle, Alaska, Carnation, Liberty
 I mean bruh just go to a store that sells asian/ filipino food
because these brands should be there.
 Heavy Cream
o Recommend: same as condensed milk I guess.
 So this is the part where I admit I have no idea what I’m doing.
Sometimes I use table cream or all purpose cream. Everyone
tends to eyeball this ingredient. Actually, this whole cake is the
maker eyeballing everything. Seriously, you can’t fuck it up.
 Also, I suggest having this chilled.

Notes:
 This is a lot of eyeballing. There is no actual set quantities/ratios for the
ingredients. Do what you want. Freedom!
o Oh, but if you want to know, I used a 408g graham package, two large
mangoes, a can of cream, and a can of condensed milk for the one I
bought to Abby’s. There were graham and condensed milk left overs.
o I also typically tend to buy equal cans of cream and condensed milk.
 I’m very serious about the mangoes. I didn’t even know the specie name of
the mango until I saw a recipe with it. Fellow Filipino was also shook that the
mango had a name. In conclusion, IF IT’S YELLOW AND SMELLS GOOD,
you’re fine.
o Alternatively: Bring Abby.

Steps:
1. Prepare your ingredients.
2. Slice mangoes. Typically they’re sliced like dried mangoes but if you want to
dice it, go ahead. When you’re done, put it away.
3. Mix cream with condensed milk. I usually pour the entire can of cream and
slowly add the condensed milk and taste it as I go. Adjust to your sweetness
level. I probably used half a can. You will usually never reach a 1:1 ratio for
this. If you do, I would be very worried.
4. Get Pyrex or whatever container you are using and line up the grahams like
you do with Lasagna pasta. You might have to cut some grahams if there are
large spaces/gaps.
5. Pour condensed milk and cream mixture.
6. Place mango slices on top of the mixture. Doesn’t matter how many you put.
7. Line up more grahams on top.
8. Repeat steps 5-7 and stop when it is almost full. Traditional style usually
ends with the mango layer on top.
9. Finishing touch:
a. Add crushed grahams on top of final layer. It has to rain down on the
mango float like snow. OR;
b. Add one more layer of graham and arrange sliced mangoes like a
flower.
10. Cover container. If there is none, use cling wrap and yeet that stuff to the
freezer.
11. This usually depends on your freezer but give it at least 3 hours.