Mango Float Polvoron
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!
Servings: 17 Pieces
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.