A Twist on Filipino Mango Float! Mini Hachiya Persimmon Float Recipe

If you’re a fan of Filipino mango float, then get ready for a delicious twist – the persimmon float! With its sweet flavor, hachiya persimmons make a unique and impressionable version of this classic Filipino dessert recipe.

Mini Hachiya Persimmon Float is a modern twist on the Filipino Mango Float, which brings together jammy persimmons, spiced graham crackers, and freshly made whipped cream.

This single-serve icebox cake requires no baking, less than 5 ingredients, and takes less than 20 minutes to prepare. These easy requirements lead to a delightful and refreshing dessert that will make your taste buds sing with joy!

Not only is the Mini Hachiya Persimmon Float a treat for the taste buds, but it also provides a visually appealing and elegant individual serving, making it ideal for entertaining or simply satisfying a sweet craving.

Chill time is important, so we recommend making this a day before you plan to serve it.

Our blog post will teach you step by step how to make Mini Hachiya Persimmon Float and provide all you need to know about making this dessert.

From selecting the perfect ripe persimmons to assembling the layers, we’ve got you covered. Keep reading for the recipe!

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Table of Contents

Introduction to the Mini Hachiya Persimmon Float

Our Mini Hachiya Persimmon Float is a delightful twist on the well-loved Filipino dessert, Mango Float.

We came up with this idea when my Lola (“grandmother” in Tagalog) gave me some homegrown hachiya persimmons from her backyard.

We waited patiently for them to ripen, but once they did, we knew we had to do something special with them immediately when they reached that perfect level of ripeness.

With only a few persimmons ready, we decided to adapt the Filipino Mango Float into individually sized cakes and incorporate them with the sweet and juicy persimmons instead of mangos.

By chilling the dessert overnight, the components meld together and the whipped cream thickens.

The result is a magnificent combination of flavors – the thick, creamy texture of the whipped cream, the sweetness of the persimmons, and the cake-like softness of the spiced graham crackers.

This creates a harmonious blend of flavors and textures, similar to a cross between an ice cream cake and a fresh cream pie.

The combination highlighting the luscious flavor of Hachiya persimmons creates a heavenly dessert that is sure to impress your taste buds!

How to Pick the Perfect Persimmons and Tell When a Persimmon is Ripe

Hachiya persimmons, known casually as “nature’s jam” for their soft texture and honey-like sweetness, are the perfect choice for this recipe. They taste incredibly sweet with notes of caramel, honey, and apricots.

Whether you’re at the grocery store or picking them from your own backyard, here’s what you should look for when selecting ripe persimmons:

• Select smooth and unbruised fruits, with no signs of mold, rot, or pests.
• Blemishes resembling black skid marks or patches on the surface are normal and do not affect the quality of the persimmon fruit as they are cosmetic damage caused by sunlight exposure.
• Check for vibrant orange color.
• Unripe persimmons are often available, so keep in mind that you may need to purchase them and then wait for them to ripen at home.

You will know when your hachiya persimmon is ripe when the fruit becomes soft and plump to the touch. Additionally, the fruit should have a slight give when gently pressed.

Note 1: You can place a ripened hachiya persimmon in an airtight container and refrigerate for up to 1 week. Do not place an unripe persimmon in the fridge as it will slow down the ripening process.

Enjoying and Serving Your Mini Hachiya Persimmon Float

We recommend freezing your float overnight before enjoying it to allow the textures time to develop. To eat and enjoy your persimmon float, remove it from the freezer and let it thaw on the counter for 10-20 minutes or until you can scoop it with a spoon.

Dig in with your spoon to capture all three layers for maximum satisfaction.

Mini Hachiya Persimmon Float is a great dessert to end a delicious meal or to enjoy on its own as a sweet treat. Here are some menu ideas to serve alongside your persimmon float:

• Longanisa Aglio e Olio
• Braised Beef Noodle Soup (Slow Cooker or Stovetop)
• Grilled Cambodian Street Corn

You can explore more asian fusion recipes here!

Ingredients For the Mini Hachiya Persimmon Float Recipe:

• 2 hachiya persimmons, ripened. See Note 1.
• 2 cups crushed graham crackers, plus more for topping
• 1 cup heavy whipping cream
• 2 tbsp condensed milk
• dried edible calendula flowers for garnish (optional)

Note 2. The amount of whipped cream, graham crackers, and persimmon can vary based on the size of your serving cup or your personal preference. In our recipe, we used a 10oz wide-mouthed glass cup which we filled completely and were leftover with a small bit of whipped cream.

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Step-by-Step Guide: Making Your Mini Hachiya Persimmon Float

1. In a mixing bowl, whip the heavy cream and condensed milk together to stiff peaks.

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2. Cut each persimmon in half, then use a spoon to scoop out the fruit. Set aside.

3. In a serving glass, add graham crackers, whipped cream, and persimmon in alternating layers. See Note 3.

Note 3. Achieve beautiful, even layers with ease by using a pipette bag for the whipped cream layer. Touch all sides of the glass with the whipped cream to ensure that the layers stay crisp and uniform.

This prevents the persimmon layer from leaking into the other layers and ensures a visually appealing presentation.

4. Cover and refrigerate for 1 hour to set. Then place it in the freezer overnight.
5. Let it thaw on the counter for 10-20 min before serving. Garnish with graham cracker dust and edible flowers.

How to Store and Freeze Mini Hachiya Persimmon Float

To store your persimmon float, cover the serving cup tightly with plastic wrap or place it in an airtight container. Place it in the fridge for 1 hour to set, and it will keep well for up to 2-3 days.

For the best enjoyment, we recommend freezing the persimmon float overnight after the initial hour of chilling in the fridge.

It can also be frozen for up to 1 month. Thaw slightly before serving and it’s ready to eat when you can scoop it with a spoon.

Final Thoughts

The Mini Hachiya Persimmon Float, a single-sized icebox cake, is an exciting and easy dessert that puts a unique spin on the traditional Filipino Mango Float. Whether you adore persimmons or seek to expand your dessert repertoire effortlessly, the Persimmon Float is definitely worth trying!

We hope you enjoy this recipe! Share your creations on Instagram and tag us @itsforkandspoon!

Mini Hachiya Persimmon Float

The Mini Hachiya Persimmon Float, a single-sized icebox cake, is an exciting and easy dessert that puts a unique spin on the traditional Filipino Mango Float. Whether you adore persimmons or seek to expand your dessert repertoire effortlessly, the Persimmon Float is definitely worth trying!

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Course: Dessert

Cuisine: American, Asian, Filipino

Keyword: hachiya persimmon, no bake cake, single serve cake

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Chill Time: 13 hours hours

Total Time: 13 hours hours 10 minutes minutes

Equipment

• electric mixer with whisk attachment
• mixing bowl(s)
• piping tip
• piping bag

Ingredients

• 2 hachiya persimmons ripened. See Note 1.
• 2 cups crushed graham crackers plus more for topping
• 1 cup heavy whipping cream
• 2 tbsp condensed milk
• dried edible calendula flowers for garnish (optional)

Instructions

• In a mixing bowl, whip the heavy cream and condensed milk together to stiff peaks.
• Cut each persimmon in half, then use a spoon to scoop out the fruit. Set aside
• In a serving glass, add graham crackers, whipped cream, and persimmon in alternating layers. See Note 3.
• Cover and refrigerate for 1 hour to set. Then place it in the freezer overnight.
• Let it thaw on the counter for 10-20 min before serving. Garnish with graham cracker dust.

Notes

Note 1. You can place a ripened hachiya persimmon in an airtight container and refrigerate for up to 1 week. Do not place an unripe persimmon in the fridge as it will slow down the ripening process.

Note 2. The amount of whipped cream, graham crackers, and persimmon can vary based on the size of your serving cup or your personal preference. In our recipe, we used a 10oz wide-mouthed glass cup which we filled completely and were leftover with a small bit of whipped cream.

Note 3. Achieve beautiful, even layers with ease by using a pipette bag for the whipped cream layer. Touch all sides of the glass with the whipped cream to ensure that the layers stay crisp and uniform. This prevents the persimmon layer from leaking into the other layers and ensures a visually appealing presentation.

Did you make this recipe?Mention @itsforkandspoon or tag #itsforkandspoon!

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References & Further Reading

https://www.masterclass.com/articles/hachiya-persimmon-guide

https://www.savorysuitcase.com/how-to-store-persimmons/

Posted By: Noelle Noriesta · In: Dessert