TITLE MANGO FLOAT

PROPONENTS ANGEL ROSE VILLABONA

MARIEL SEGADOR

BACKGROUND One fruit that I eat a lot every time I go home to the Philippines is mango.
OF THE STUDY Philippine mango tastes different from the Altaulfo mango, the one that is
being sold here in Vancouver. My maternal grandmother used to have
several mango trees in her hometown and growing up, we always got a
supply of mangoes when they were in season. I miss Philippine mango so
much, every time I go home, I always have them as much as I can. I was so
happy to have some small kidney mangoes when I went home recently this
year. Small kidney mangoes are my favorite. They are so small, I can use
my fingers to unpeel them and it takes only a few bites to eat them.
Mangoes are abundant at this time of the year here in Vancouver. Aside
from eating them as is, my family loves mango in puddings and in cakes.
This mango float recipe is another way of using fresh ripe mangoes. It
tastes similar to the mango cake we buy from our local Asian bakery. The
difference is that this recipe consists of graham crackers instead of sponge
cake. Both use whipped cream and slices of mangoes, hence the similarities
in taste. My youngest son and I made this mango float but he is the artistic
one, so he decorated the top with a big rose out of the mango slices. It
looked so pretty, it was a shame to cut it. ENJOY

OBJECTIVES 1.To make it unique by adding a flavor.

2.To attract the customers to buy the ube pastillas.
3.Create a unique pastillas for affordable price

TIME • Pre-Implementation (Jan.25 2019)

FRAME/ACTIO -preparing the equipments
N PLAN -preparing the ingredients
• Implementation (Jan.25-27,2019)
-introding the product
-selling the products
• Post-Implemtation (Jan.27,2019)
-computing the profits
PROCEDURE Ingredients
5 ripe mangoes or more as needed
2 cups whipping cream
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
1/2 box (400g) Honey Maid wafers or graham

Instructions
1.Peel the mangoes, slice in half and then slice the cut halves lengthwise
into thin strips. Set aside.
2.Using an electric mixer, beat the whipping cream in a medium bowl until
double in size. Add condensed milk and vanilla extract; mix until well
combined.
3.Put a layer of graham crackers at the bottom of an 8-inch square glass
baking dish or any similar container, filling the gaps with trimmed
crackers. Spread 1/3 of the cream mixture evenly on top of the crackers and
then top with a layer of mango slices.
Place another layer of graham crackers, cream mixture and slices of
mango; repeat the process one more time, ending with slices of mango.
4.Refrigerate the mango float overnight to set completely before serving.

BUDGET AND MATERIAL NO. OF MATERIAL AMOUNT

FUNDING WHIPPING CREAM 1PC Php. 100.00
CONDENSED MILK 2pc (300ml) Php. 80.00
POWDERED MILK 1 cup (300g) Php. 47.50
GRAHAM 2PC Php.40

Vanilla extract ½ cup Php.40.00