Is Mango Float a variation of Mango Cheesecake
Mango Float is not a variation of Mango Cheesecake. They are two different desserts with distinct characteristics.
Mango Float is a no-bake Filipino dessert made by layering graham crackers, whipped cream, and sweetened condensed milk, along with slices of fresh mangoes. It is typically assembled in a baking dish, chilled, and allowed to set in the refrigerator before serving.
On the other hand, Mango Cheesecake is a baked dessert that combines a creamy cheesecake filling with a crust, typically made with graham crackers. The filling includes cream cheese, mango puree, sugar, and other ingredients, and is baked until set. The cheesecake is then chilled before serving.
While both desserts feature mango as a key ingredient, their preparation methods and textures differ. Mango Float has a creamy and light texture, while Mango Cheesecake has a denser and richer texture due to the cream cheese.
So, Mango Float and Mango Cheesecake are distinct desserts with their own unique recipes and characteristics.
Table comparing the ingredients and instructions for Mango Float and Mango Cheesecake
|– Graham crackers
|– Graham crackers
|– 1 can of evaporated skim milk, chilled
– 1 can of condensed sweetened milk, chilled
– 1/2 pint of whipping cream, chilled
|– Cream cheese
|– 8 Alphonso mangoes (or any ripe mango variety)
|– Ripe mangoes
– Vanilla extract
– Lemon juice
– Gelatin (optional)
|1. Choose a smaller glass baking dish.
|1. Preheat the oven and prepare a springform pan.
|2. Dip graham crackers into chilled evaporated milk and place a layer of soaked graham crackers at the bottom of the dish.
|2. Make the crust by crushing graham crackers and combining them with melted butter. Press the mixture into the bottom of the pan to form the crust.
|3. Spread a layer of the milk mixture (evaporated milk and condensed sweetened milk) over the graham crackers.
|3. In a mixing bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, eggs, and other desired flavorings. Mix until well combined.
|4. Layer whipped cream on top of the milk mixture.
|4. Pour the cream cheese mixture onto the crust in the springform pan. Smooth the top.
|5. Arrange a layer of mango slices on top of the whipped cream.
|5. Bake the cheesecake in the preheated oven until set and slightly jiggly in the center.
|6. Repeat the layering process, alternating soaked graham crackers, milk mixture, whipped cream, and mango slices.
|6. Allow the cheesecake to cool, then refrigerate for several hours or overnight to set.
|7. Freeze the assembled Mango Float for approximately 30 minutes to help it set, then transfer to the refrigerator and keep chilled.
|7. Before serving, remove the sides of the springform pan. Garnish with additional mango slices if desired.
|8. Thaw for about 20 minutes before serving. Serve chilled.
|8. Slice and serve the chilled Mango Cheesecake. Enjoy!
Note: The instructions provided are a general overview of the process. Please refer to specific recipes for detailed measurements and step-by-step instructions tailored to each dessert.
Both Mango Float and Mango Cheesecake are delicious desserts featuring mangoes, but they differ in their assembly, preparation, and texture.
Mango Cheesecake on Amazon
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