Ingredients:
– 48 pcs Graham crackers (44-48 pieces)
– 8 pcs packs of all-purpose cream
– 300 ml sweetened condensed milk (3 can)
– 8 Medium-Large Ripe Mangoes
Procedure :
1. Chill the Cream:
– Chill the all-purpose cream in the fridge overnight or in the freezer for 30 minutes for a lighter and fluffier texture.
2. Prepare the Mangoes
– Peel the mangoes and cut the flesh away from the pit. Lay the mango halves flat-side down on a cutting board and slice the flesh lengthwise into thin strips. Set aside.
3. Prepare the Cream Mixture
– Transfer the chilled all-purpose cream into a large bowl. For a lighter texture, whip it with a hand mixer until it doubles in volume.
– Gradually add the sweetened condensed milk to the cream, mixing until well blended.
4. Assemble the Mango Float
– Line the bottom of a rectangular or square glass dish (8×8 or 6×6) with a layer of graham crackers.
– Pour and spread ¼ of the cream mixture over the crackers, then top with a layer of mango slices.
– Repeat the layering process until you have 4 layers, ending with the cream mixture and mango slices on top. Arrange the mango slices on the top layer in an overlapping pattern for a decorative touch.
5. Chill and Serve
– Chill in the refrigerator for at least 3-5 hours to allow the layers to set completely. The graham crackers should become soft and fluffy.
– Optionally, freeze before serving for a firmer texture.
Enjoy Eating the Yummy Mango Float.
