Mango Float Food

MANGO FLOAT

Steps:

• Slice mangoes into thin wedges.
• Combine sweetened condensed milk, nestle cream, and mango.
• Layer the graham crackers in a square glass pan or other container.
• Put on the crackers a layer of the filling of mangoes, cream, and condensed milk.
• Repeat by putting layers of graham crackers, and filling until you've used it all. It should be topped with graham crackers after the final layer.
• Put it in the refrigerator to thicken and chill overnight. You can also put this desert in the freezer and it tastes great as a frozen treat.

MANGO FLOAT RECIPE BY TASTY

Steps:

• Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half of the mango lobes into ¹⁄₁₆-inch (15 mm)-thick slices, keeping the slices intact and transferring to a tray or plate. Cover and refrigerate until ready to assemble. Cut the remaining mango into ½-inch (1.24 cm) cubes. Transfer to a bowl, cover, and refrigerate until ready to assemble.
• Add 2 cups of cream to a chilled large bowl and use an electric hand mixer to beat on medium-high speed until stiff peaks form, 3-5 minutes. Add the remaining 2 cups of cream and beat again until stiff peaks form, 3-5 minutes more.
• Add half of the condensed milk and beat until fully incorporated. Add the remaining condensed milk, vanilla, and salt and beat until fully incorporated and stiff peaks form, 4-7 minutes. Give the mixture a final stir with a rubber spatula.
• Line a chilled 7 x 11 (17 x 27 cm) -inch glass dish with parchment paper, leaving overhang on all sides.
• Cover the bottom of the dish with a single layer of graham crackers, breaking to fill in any gaps as necessary. Spread 2-3 cups (480-720 ml) of the whipped cream mixture evenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the diced mango. Repeat to make another layer. For the final layer, arrange the graham crackers over the diced mango and top with 2-3 cups of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float.
• Cover the mango float in plastic wrap and refrigerate for 4-6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
• Remove the float from the freezer and use the parchment paper to lift out of the dish. Let thaw for 5-10 minutes before slicing.
• Serve with your favorite dessert wine, cocktail, coffee, or tea.
• Enjoy!

MANGO-RASPBERRY MARGARITA FLOAT

Steps:

• Pour the tequila into a tall glass. Add the mango and raspberry sorbet and the lime juice. Top with the lemon-lime soda and stir.

MANGO FLOAT

Steps:

• Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
• Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

MANGO FLOAT

Steps:

• Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla. Set aside, preferably keeping it chilled until needed. (You may opt to use more sweetened condensed milk for a sweeter taste).
• In a square 9 x 9-inch or a rectangular 9 x 13-inch Pyrex or any transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
• Spread one third of the cream mixture, arrange some mango slices, then put another layer of the crackers. Repeat the process, ending with the cream mixture on top.
• Sprinkle with chopped nuts (optional). Garnish with more slices of mangoes or maraschino cherries for a more festive appeal.
• Chill well before serving.