Mango Float is an excellent summer recipe. It consists of layers of graham crackers, fresh mangoes and whipped cream / sugar-free condensed milk mixture. Very easy to make.
This is the first time I made it, so it does not look very pretty. I clearly need some practice.
Be sure to serve it chilled.
- 3 large, very ripe mangoes, sliced
- 2 1/2 cups (20 oz; 600 ml) whipping cream, chilled
- 1 3/4 cups (14 oz; 400 g) sugar-free condensed milk, chilled
- 10 oz (about 300 g) graham crackers
Combine cream and condensed milk and mix it with electric mixer to double the size of the ingredients.
Place a layer of graham crackers at the bottom of a 9x7x2.5 inches (23x18x6 cm; volume 11 cups or 2.6 L) rectangular pan and spread with a layer of the cream mixture. Put slices of fresh mangoes on top.
Repeat by putting layers of graham crackers, mangoes and cream until you’ve used it all.
Cover the pan and place in the refrigerator overnight. Serve Mango Float chilled.