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.