It was a pleasant day the other day. The heat emanating inside our room was replaced by the cold breeze blowing from the outside. A very nice morning indeed!
While papi was taking his bath (for an hour - hehehe), I tidied up our room - straightened the bed cover, the tumbled pillows, books and stuff lying around. Then, I decided to iron his barong tagalogs that he would be wearing for one week. I was told that ironing clothes everyday wouldn't help in reducing our electricity bill.
Anyway, I was half-way done with the ironing when papi came out of the bath. We both had breakfast and afterwards, off he went to work.
I resumed my attention to my chores. I cleaned the table, wiped it clean. Next, came the dish-washing.
I decided to cook an early lunch. Thinking about it, I was (still is) running out of recipe to try/cook. Having beef and pork for lunch and dinner everyday is also becoming icky for me.
I checked the fridge and I saw squash and okra. Hehehe. I only had one thing in mind: ginisang kalabasa at okra. Well, it tasted good (at least for me). Eating vegetable could be such a good taste equalizer once in a while. Don't you think so?
By 11am, I was done preparing/cooking lunch.
Here's the highlight of my day: making my sweet dessert - Mango Float.
Actually, I learned doing this yummy sweet through papi's sisters back in Cebu. Since then, I've been making them when ripe mangoes abound.
Why don't you try this out? =)
1-2 packs of MY San Graham crackers
1 can of Alaska condensed milk
2 tetra packs of Nestle All-Purpose Cream
6-10 ripe, sweet mangoes
1. Slice the ripe mangoes.
Separate the seed from the sweet, yellow meat.
Place the edible mango in a platter.
2. Pour the condensed milk and the all-purpose cream in a bowl.
Mix and stir evenly.
3. Layer the graham crackers in a glass or plastic container.
Start putting the mangoes on top of it.
Then, fully whip it with the milk-cream mixture.
Make sure that you have a creamy whip
or else your float will taste dry.
4. Continuously apply #3 till you finished everything.
5. Chill before serving.
More or less, it took me 30 minutes to make it.
Are my directions clear enough? Hehehe. If not, you can always contact me. =)