Mango Float Dessert Recipes

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!

Steps:

• Mix the condensed milk and thick cream until well blended.
• To assemble the mango float, you need small glasses as seen on photo.
• Break up a couple pieces of graham cracker and place the chunks at the bottom of the jars.
• Pour some cream over the graham cracker pieces until the crackers are covered.
• Layer the mangoes on top of the cream.
• Place another layer of graham crackers and repeat process until at the top of the glass, ending with cream and sliced mangoes on top.
• Plastic wrap over the top of the glass and put in the fridge at least 4 hours. Overnight is better.
• Serve and enjoy.

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:

• 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.