This Mango Float Polvoron is made with crushed graham crackers, minced mango and bits of meringue. It tastes just like the Filipino ice box dessert, but in cookie form!
Filipino Polvoron is a no bake cookie. Traditionally it is made by toasting flour in a pan until brown and fragrant. You then add milk powder, sugar and butter and make a cookie out of the mixture by compressing it in a polvoron mold.
In this recipe we will be mimicking the flavor of the Filipino dessert Mango Float.
Ingredients for Mango Float Polvoron
The great thing about this recipe is that there is no cooking apart from melting some butter.
Here is what you will need to make Mango Float Polvoron.
Graham Cracker Crumbs - Because we are using graham crackers as our "flour" there is no need for toasting. All you need to do is put about 8 or 9 crackers in a food processor and blitz until you get fine crumbs. It will be about 1 cup.
Milk Powder - The key for a melty Mango Float Polvoron is using milk powder. Nido milk powder is the brand of all milk powder brands to use.
Sugar - Any kind of granulated sugar will do. You can use regular white or even coconut sugar.
Minced Dried Mangoes - Obviously we can't be putting fresh mango in this recipe so you will need to cut up dried mangoes from the Philippines of course into super small pieces.
Crushed Meringue - I used two already cooked meringues and just crushed it in a mortar and pestle.
Melted Butter - You will need ½ cup of melted butter to bring everything together. It will work as the binder.
How To Make It
As I mentioned there is no cooking involved. All you need is a food processor and a polvoron mold and you are good to go.
Add the graham cracker crumbs, milk powder, sugar, meringue and dried mango to the food processor.
Blitz for a few seconds until you have a nice powder.
Stop the food processor and add in the melted butter.
Pulse for a few seconds until the butter has coated the mixture and looks like wet sand. Transfer mixture to a shallow bowl.
Molding the Mango Float Polvoron
To shape the polvoron you will need polvoron molds. You can buy them at any Filipino grocery store. I would like an amazon listing, but they are selling it for $17!!! I think these were only 50 cents when I bought them at Seafood City. So go out to the store instead.
To mold the Mango Float Polvoron, push the mixture to the middle of the bowl and put the mold on top. Push the mold in the mixture until it's full.
Use the palm of your hands to smooth the bottom of the mold.
Then place it on a flat surface and use the spring to push down to unmold.
Repeat the process until all the mixture is used up. Place in the refrigerator to harden further.
How to Serve and Store
You can serve these Mango Float Polvoron for a snack or dessert. I love them slightly chilled with a glass of Iced Salabat.
To store you can keep them in an air tight container and freeze for up to 6 months. They are a great make ahead cookie gift!
Try My Other Mango Float Recipes!
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Polvoron Mold
Ingredients
- 1 Cup Graham Cracker Crumbs (about 8-9 crackers)
- ½ Cup Powdered Milk
- ½ Cup Sugar
- ¼ Cup Minced Dried Mango
- ¼ Cup Crushed Meringue
- ½ Cup Melted Butter
Instructions
- Add the 1 cup of graham cracker crumbs, ½ cup milk powder, ½ cup sugar, ¼ cup crushed meringue and ¼ cup minced dried mango to the food processor. Blitz for a few seconds until you have a nice powder.
- Stop the food processor and add in the ½ cup of melted butter. Pulse for a few seconds until the butter has coated the mixture and looks like wet sand. Transfer mixture to a shallow bowl.
- To mold the Mango Float Polvoron, push the mixture to the middle of the bowl and put the mold on top. Push the mold in the mixture until it's full. Use the palm of your hands to smooth the bottom of the mold.
- Then place it on a flat surface like a cutting board and use the spring to push down to unmold.
- Repeat the process until all the mixture is used up. I made 17 Mango Float Polvoron.
- Place in the refrigerator to harden further and serve as needed.
Leave a Reply