Mango Float Espesyal

Mango Purée

8 ripe mangoespeeled, seed removed, sliced

1 tsp calamansi juiceoptional

1 tsp vanilla extract

1 tsp salt

1 (370 ml) can Alaska Crema Asada

Layers

2 large store-bought sponge cakecubed

1 (250 ml) Alaska Crema Whipped Cream

3 ripe mangoessliced

½ cup crushed graham

½ cup toasted desiccated coconut

Combine the mangoes, calamansi juice, vanilla extract, salt, and Alaska Crema Asada in a blender. Pulse until everything is well blended. Set aside.

Prepare the sponge cake. Cut it into cubes and set aside.

In a trifle bowl or a large-mouthed bowl, build the layers of the holiday cake. First, the sponge cake cubes then mango purée. Repeat the same pattern, until you finish the ingredients.

Top the dessert with Alaska Crema Whipped Cream. Gently spread the whipped/ cream over the dessert using an offset spatula.When done, chill the dessert for 30 minutes.

When ready to serve, garnish the mango float on top with more ripe mango slices and sprinkle with crushed graham, and toasted desiccated coconut. Serve immediately.

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