Filipino Mango Float

Every housewife has her own version of a refrigerator cake. It takes simple ingredients like biscuits, fruit, cream, and custard assembled into a mock-cake, then frozen till firm. In Philippines, such a dessert is called a ‘float’, though I’m not sure why! Make use of mangoes while you can, and of wholesome Verka Milk to prepare this simple delight!
Filipino Mango Float
Ingredients:
- 3 cups diced ripe mangoes
- 1 cup cream
- 2 cups Verka whole milk
- 3½ tbsp custard powder
- 5½ tbsp melted Verka butter (cooled)
- 1½ cups digestive biscuits, crushed
- Sugar to taste
Method:
- Cook Verka milk along with the custard powder till thick. Add sugar to taste and cool.
- Whip cream with some more powdered sugar. When thick, fold gently into the custard. Keep chilled.
- Lightly mix the melted butter into the crushed biscuits, then layer them at the bottom of the cake tin. Chill for 30 minutes.
- Ladle half the creamy custard into the cake tin followed by half the diced mango.
- Spread the whole biscuits across the mango bits, then repeat the layers with the remaining custard and fruit.
- Cling film the tin and freeze for 3-4 hours before de-moulding.
- Place on a platter and cut into neat wedges. Serve with a sprig of mint on the top.
Note: Instead of using a cake tin, you can also make this dessert in a glass bowl. Scoop out and serve directly into individual bowls. Use pears, peaches or strawberries to make a variation.