Name: Mango Float Espesyal
Yield: 8 servings
Ingredients: 8 ripe mangoes; 1 tsp calamansi juice; 1 tsp vanilla extract; 1 tsp salt; 1 (370 ml) can Alaska Crema Asada; 2 large store-bought sponge cake; 1 (250 ml) Alaska Crema Whipped Cream; 3 ripe mangoes; ½ cup crushed graham; ½ cup toasted desiccated coconut

1

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

2

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

3

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.

4

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.

5

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.