Extra Special Mango Float Recipe 475

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!

Steps:

• In a mixer beat the cream on high speed until the volume increases and the mixture thickens about 3 minutes. Stop the mixer and gently stir in the condensed milk. Add the vanilla extract and mango puree. Adding a small amount of Honey is optional. I added it because the mangoes I had were sweet-tart so to balance it out I mixed some honey. I believe the small amount of honey made a difference in the taste, too. If your mango is already sweet it may not be necessary. Adjust the sweetness to your liking. Assemble the Graham Crackers on the bottom of a 9 x 13 glass baking dish (has to be freezer-safe). Fill in the gaps with smaller pieces. Spread 1/3 of the cream mixture on top of the Graham crackers. Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds. Repeat the process twice. For the third layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available. Sprinkle with the remaining sliced Almonds. The next step is very important. Whether you are serving it in a few hours or the next day - you need to chill it properly. Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour - preferably 2 hours. This will help set the cream. Transfer to the fridge and chill for another 1-2 hours and then serve. If serving it the next day then, after freezing it, just place it in the refrigerator overnight and take out and serve when needed. It should come out perfect and easy to slice and will not disintegrate. Can you see how yummy it is?

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.

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.

Steps:

• 1. Sliced mangoes into thin wedges
• 2. Combine condensed milk and all purpose cream. Do not beat. Just mix well.
• 3. Place graham crackers on square glass pan or container.
• 4. Layer mangoes on top of graham crackers. Make sure crackers are covered well with mangoes.
• 5. Spread cream mixture over the mangoes.
• 6. Repeat by putting layers of graham, mangoes and cream until you've used it all. Top off with crushed graham crackers.
• 7. Refrigerate to chill overnight. Mango float tastes more delicious when chilled well.
• 8. Mangoes can be substituted with canned peaches or fruit cocktail. But I prefer fresh mangoes. Much more delicious and refreshing. Great dessert summer days! Enjoy!