MANGO FLOAT RECIPE - (4/5)

Mango float Recipe - (4/5) image

Provided by vlacer

Number Of Ingredients 6

3 pcs Filipino mangoes, chilled and slice into cubed
2 cups cream, chilled
1 cup condensed milk, chilled
1 1/2 cup crushed Graham crackers
5-6 pcs Graham crackers
6 tbsp melted butter

Steps:

. In a 9 in cake pan add the crushed graham crackers. 2. Pour melted butter on top evenly then mix with the crushed graham crackers, mix well then flatten to form the base. Set aside and place in the freezer. 3. Whip the rip him cream and when stiff peaks form gradually add condensed milk, continue to mix in lowest hand mixer setting until combined. 4. Remove the cake pan from the freezer then pour half of the cream mixture and place whole graham crackers to cover the top ready for the next layer. 5. Pour the remaining half of the cream mixture then top it with cubed mangoes. Cover cake pan with cling wrap and set aside in the refrigerator for 24 hours. 6. For even better result, place in freezer 2-3 hours before serving, it will be something like a cross between cake and ice cream cake.