This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture.
Servings 12 servings
- 5 ripe mangoes or more as needed
- 2 cups whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/2 400 g box of Honey Maid wafers or graham crackers
Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
Place another layer of graham crackers, cream mixture and slices of mango; repeat the process one more time, ending with slices of mango.
Refrigerate the mango float overnight to set completely before serving.
Calories: 301kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 142mg | Potassium: 251mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1550IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 1mg