WATCH: How To Make Mango Float With Leche Flan
We just made this summer treat even more irresistible!
A mango float, also known as mango graham ref cake, is super delicious already. Just imagine it topped with an irresistible layer of creamy leche flan! If that sounds delicious, you need to learn how to make it right.
Here are our best tips for making this layered no-bake dessert:
- • Be careful when making the caramel for the leche flan! Swirl the pan, don't stir, to evenly melt the sugar. Feel free to turn the flame on and off as needed so you don't burn the sugar.
- • When preparing the mangoes, use a large metal cooking spoon to carefully and easily scoop out the mango from the peel.
- • Ensure each layer is well covered so there are no gaps when slicing the cake.
Ready to make the ultimate summer treat this year? Here's the recipe:
Mango Float with Leche Flan Recipe
- Takes 65 minutes plus overnight chilling and freezing
- Makes 10 servings (1 8-inch cake)
Mango Float with Leche Flan Ingredients
- For the leche flan:
- 1 cup white sugar
- 6 large egg yolks
- 1 168-ml can sweetened condensed milk
- 1 154-ml can evaporated milk
- For the mango float:
- 3 ripe mangoes
- 2 cups whipping cream, chilled
- 1/4 cup white sugar
- 9 pieces graham crackers, or as needed
How To Make Mango Float with Leche Flan
- 1 Prepare your steamer or preheat your oven to 350 degrees F or 175 degrees C and prepare a water bath if baking.
- 2 Make the leche flan: In an 8-inch aluminum cake pan, add sugar. Place it over low heat and melt and caramelize it. Set aside and let cool completely.
- 3 In a large bowl, combine yolks, sweetened condensed milk, and evaporated milk. Mix with a wooden spoon or spatula to prevent bubbles.
- 4 Pass through a strainer or sieve into another bowl to remove lumps. (This ensures a super smooth leche flan.) Pour into the prepared cake pan, cover with foil, and steam until set. Cool completely then chill overnight.
- 5 Make the mango cream: Slice and cube the ripe mango. Set aside and keep chilled.
- 6 In the bowl of a stand mixer, whip the chilled whipping cream to soft peaks. Add the sugar gradually, then whip to stiff peaks. Fold the whipped cream into the mangoes.
- 7 When ready to assemble, uncover the cake pan with the chilled leche flan. Add half the mango cream onto the leche flan layer and using an offset spatula, smooth it out evenly (You can also use the back of a spoon). Top the mango cream with graham crackers. Fill in the gaps with broken pieces of graham crackers as needed.
- 8 Add the remaining mango cream on top of the layer of graham crackers and smooth it out. Place the final layer of graham crackers on top. Fill the gaps of this cracker layer as much as possible for a more solid base when turned over. Cover with the foil again and freeze overnight.
- 9 When ready to serve, remove the foil. Use the offset spatula or any thin knife and run this around the cake pan to loosen the cake from the pan. Place a plate over the cake and flip! Wiggle the cake pan as needed to force that cake to gently drop onto the plate.
- 10 Slice and serve while cold.
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