Post by @itsangusnguyen

🥭 Mango Float Cake (with Mango Jelly Cubes!) A fun twist on the classic Filipino dessert! Instead of layering fresh mango throughout, I used homemade mango jelly cubes for the perfect bite every time. They’re packed with mango flavour, hold their shape beautifully, and make every slice look incredible. Then I finished it with plenty of fresh ripe mango on top. ☁️✨ Mango Jelly Cubes • 1 can mango pulp (850 g / ~800 mL) • ¾ cup water (180 mL) • 4½ tsp agar agar powder 1. Whisk the agar into the water and bring to a full boil. 2. Simmer for 2 minutes, whisking until completely dissolved. 3. Remove from the heat and immediately whisk in the mango pulp until smooth. 4. Pour into a shallow dish and refrigerate until firm. 5. Cut into small cubes. Cream Filling • 4 cups cold heavy whipping cream (1 L) • 1 can sweetened condensed milk (300–397 mL) • 2 tsp vanilla extract • 1 tbsp instant vanilla pudding mix (optional, for extra stability) Whip the cream to soft peaks. Gradually drizzle in the condensed milk and vanilla, then add the pudding mix (if using) and continue whipping until medium-stiff peaks form. Don’t overwhip. Assembly • 1 400g box of graham crackers • Mango jelly cubes • 2–3 fresh ripe mangoes, sliced 1. Spread a thin layer of whipped cream in your dish. 2. Add a layer of graham crackers. 3. (Optional) Lightly brush the crackers with a little evaporated milk or whole milk. 4. Spread on whipped cream and scatter over plenty of mango jelly cubes. 5. Repeat for 3–4 layers, finishing with whipped cream. 6. Cover and refrigerate overnight. 7. Just before serving, decorate generously with fresh mango slices or cubes - or roses like me! Tip: Adding the fresh mango just before serving keeps it vibrant and prevents excess juice from pooling on the whipped cream. Would you try this mango jelly version? 🥭💛 #MangoFloat #FilipinoFood #NoBakeDessert #MangoDessert #Recipe