Mango Float or Frozen Mango Float

"For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul." ~Judy Garland

Frozen Mango Float, it tastes like an ice cream cake. Hmmm yum!

When my hubby and I were still in college, I always find time to make mango float for him. I'm so happy and moved whenever he said that this was the best dessert he ever tasted. I loved it when he said that! I remember it was the time when I started pushing myself to learn how to cook and it was also the time that I discovered my passion for cooking. I felt happy whenever I put smile on somebody's face through my creations especially if it's my family. So on valentine's day, surprise your loved ones with this very easy to make dessert, no need for an oven or exact measurements. Just put some love and it's perfect! I know they will love it and they will give you the biggest smile, kiss, hug ever! Good luck and advance happy hearts day!

INGREDIENTS:
1 to 2 packs of 200 grams graham crackers
3 cups ripe mangoes, cubed
1 to 1 1/2 cups whipping cream or 2 packs of 250 ml all-purpose cream, chilled *
1/2 cup to 1 cup condensed milk (300 ml condensed milk)
1/2 cup chocolate syrup

EQUIPMENT:
beater / electric mixer (optional)
chilled and clean bowl
blender
8x8 glass / plastic pan or container

*I used whipping cream. 

IMPORTANT UPDATE: I've just learned that a thick filling is possible even if you're using the all-purpose cream. Check the notes below.

PROCEDURE:
1. Place 1 cup of cubed mangoes in a blender. Blend it until it has smooth texture. Put in a bowl and set aside.

2. Using a clean and cold bowl, put the whipping cream and beat it until medium peaks form. Fold in the condensed milk and mango puree. Start with 1/2 cup of condensed milk, taste-test for sweetness, add more until you achieve your desired sweetness. 
Note: If you're using all-purpose cream,refrigerate the cream and condensed milk for at least 2 hours. Once chilled, beat the cream and condensed milk for at least 5 minutes or until thick and stiff. Slowly and carefully fold the mango puree into the cream mixture.

3. Add the remaining cubed mangoes. Fold it carefully.

4. Arrange graham crackers at the bottom of the container. Pour half of the cream mixture if you're making 2 layers, or 1/3 if you're making 3 layers. Lay another layer of graham crackers, and repeat the process. Drizzle chocolate syrup on top. Chill or freeze it in the refrigerator for at least 3 hours before serving.

QUICK NOTES:
1. You can use canned peaches, pineapple tidbits or fruit cocktail instead of mangoes. Drain it well.
2. Add chopped roasted cashew nuts or pili nuts to make it extra special.
3. You may also put cream cheese on the cream mixture. Use half cup whipping cream and 1 cup cream cheese. Or 1 cup all-purpose cream and 1 cup cream cheese.
4. If you'll be using all-purpose cream, make sure to use electric mixer to achieve the desired thickness and fluffiness. If you don't have electric mixer, please prepare your strong mixing arm! :D 
5. Do not over beat the cream. Stop once the consistency is thick and double in size.
6. You can chill it in the refrigerator. But I suggest to put it in the freezer, it's so good, promise! It's like you're eating an ice cream cake. Hmmm super yummy. Try it!


Happy day always,

Rhea

Tapioca Pudding with fresh fruits

Original, in French: La bonne cuisine est la base du véritable bonheur.

English: Good food is the foundation of genuine happiness.

~ Auguste Escoffier

This is our breakfast last Sunday - Tapioca Pudding with boiled taro (nilagang gabi). I saw the recipe from Yummy magazine and tweaked it a bit because some ingredients were not available in the kitchen. Tapioca Pudding is a Vietnamese dessert (Chè Chuối) and the difference of my pudding is I didn't cook the banana. I just want it fresh. May be next time, I'll do the authentic one.

It's my first time to make it and I was skeptic. But I was intrigued if it has the same taste like our ginataang halo-halo / bilo-bilo. And I just discovered that it hasn't. It has its own character... it's creamy and caramelly. I just fell in love the first time I tasted it.

INGREDIENTS:
Tapioca:
1 cup tapioca pearls (I used cooked tapioca, available in groceries and markets)
3/4 cup coconut cream
1 1/4 cup coconut juice
1 Tbsp caster sugar

Syrup:
1 cup coconut cream
1/2 cup brown sugar, packed firmly

Toppings:
1 ripe mango, chopped
1 ripe banana, chopped

PROCEDURE:
Tapioca:
- In a medium saucepan, combine coconut juice, coconut cream, and caster sugar. Stir over medium heat until sugar dissolves. Increase heat to high and bring to a boil. Stir in tapioca pearls. Reduce heat to medium. Simmer for 15-20 minutes, stirring frequently, until mixture thickens. Turn off the heat and cool to room temperatures or keep in the fridge until needed.

Syrup:

- Combine sugar and coconut cream in a small saucepan. Stir over medium heat until sugar dissolves. Increase heat to high. Simmer for a couple of minutes, stirring occasionally, until mixture thickens. (Be patient!). Set aside.

To assemble:

- Spoon some syrup on a glass or cup, fill it with tapioca pudding, and drizzle again with a little syrup. Chill for at least 30 minutes. Just before serving, top with fresh mango and banana.

QUICK NOTES:

1. If you don't have coconut juice, substitute it with water.
2. Don't limit yourself with the toppings, top it with your favorite fruits (strawberries, grapes, apple, pineapple, etc) or add nuts.
3. You can also eat it plain (no toppings).

Serving: 4 glasses

Happy day always,

Rhea

Mango Mousse Cake (no-bake)

My number goal is to love, support and be there for my son. ~Farrah Fawcett

This Mango Mousse cake is my graduation gift to my son, Lowell. 

He personally requested it when he saw the picture of the cake while browsing some photos in Google. I was hesitant to do it at first because I know that this is a time-consuming cake. You need to bake first the sponge cake, let it cool then layer the mango mousse.... wait a few hours for the mousse to set, then repeat again the procedure.... and then lastly, do the mirror effect. I didn't have a lot of time at that moment because he was sick and I need to take care of him - his graduation is on the next day. Afraid that he will be sad if I turned down his request, I came up with the idea of making it a no-bake cake. I have some graham crackers in the pantry and decided to substitute it for the sponge cake. I placed double layer of graham crackers and dipped it in fresh milk to make it a little softer before layering it, I don't want my cake to be crunchy! :D I must admit, it was still time-consuming but I enjoyed every moment of making it. This is a cake filled with sweetness and love.

I adapted the recipe of mango mousse from All that Matters.

Happy day always,

Rhea