Mango Float Recipe With Leche Flan
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 and do it right.
What is A Mango Float With Leche Flan?
Also known as a mango graham cake, the mango float is a refrigerator cake because it's a cake that is made in the refrigerator, not in the oven. It has layers of graham crackers between layers of whipped cream with fresh diced mangoes. This is what makes it a mango float. The top layer is a leche flan or crème caramel as some may know it. This layer makes this a leche flan cake. Basically, it's a no-bake dessert but you can also use the oven to "bake" your leche flan.
However, if you have a steamer that can fit your cake pan, you can use that, too!
How To Serve Mango Float With Leche Flan
A refrigerator cake is best served chilled and fresh out of the cold. This cake is no exception. The leche flan and the mango cream layers all benefit from being chilled, keeping each layer firm when served. Serve immediately after slicing so none of the layers become too soft as it sits out. Feel free to drizzle some caramel syrup onto each cake if you happen to have some leftovers from the cake plate.
If you're serving this at a party, slice using a clean knife each time so you can get a smooth slice that isn't adulterated by the caramel syrup, the cream, or the leche flan.
How To Make Mango Float With Leche Flan
The first thing you want to do is make the leche flan since this is on top of the cake. The caramel for the flan is easy to do since the cake pan is aluminum, just like a llanera. You can melt the sugar directly in it, too, using a flame or electric stove. (Induction stoves however will not work since aluminum is not a magnetic material. You'll have to separately melt the sugar and transfer it to the cake pan you'll be using.)
Set that aside then make the leche flan batter. This is easy but the key to a silky flan is straining the mixture. You never know if there are lumps in the batter that can mar the texture of the flan as it's steaming. Straining or passing the leche flan mixture through a mesh strainer ensures you get the right texture even before you start steaming. Pour this over the caramel layer, cover, and steam until cooked. Cool completely.
Once done, you can start on the mango float layers. This is even easier. Prepare the mangoes as you normally would and whip the cream. Mix together and you're done. Time to assemble.
Assembling takes time and a little finesse. Plop the cream onto the cooled leche flan gently and smooth it out. You'll need an offset spatula to create the flattest layers. Plus, you'll need some jigsaw or Tetris layering skills to get the graham crackers to fit just right in the round pan. Once you have it assembled, best to chill it completely so the layers are as firm as it can be before slicing.
Tips To Make Delicious Mango Float With Leche Flan
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.
- • Love caramel? Make a thicker caramel layer so you can drizzle the caramel sauce each time you serve a slice.
- • When preparing the mangoes, use a large metal cooking spoon to carefully and easily scoop out the mango from the peel.
- • Ensure each mango cream layer is well covered so there are no gaps when slicing the cake.
How To Store Mango Float With Leche Flan
This cake is best stored in the refrigerator; it is a refrigerator cake after all. To make it last longer, you can cover the cake in plastic wrap so the edges and sides of the cake do not get dry. In fact, if you can, return the cake pan over the cake and flip it back over. The graham cracker side will be easier to wrap with plastic wrap and the leche flan as well as the exposed mango cream sides of the cake will be covered by the cake pan.
It's not advisable to freeze this cake since it has a leche flan layer. Since this contains fresh mangoes in the cake plus the leche flan layer, it's best to consume this dessert within five days up to a week for the best results.