Mango Float Dessert

Submitted by Mrs Goodall

"Posting this for World Tour 2016 Philippines. Found on a site called Ambitious Chef. Looks yummy and it's no cook! It calls for "thick cream". The recipe below calls for Heavy Cream because Food.com keeps changing the "thick cream" to heavy cream. Looked it up and see that "thick cream" is available in some parts of the world in cans like condensed milk come in. But can't find it in my area, so the best research I found said to substitute creme fraiche, but maybe heavy cream will work well too."

 

• Ready In: 25mins
• Ingredients: 4
• Serves: 5

ingredients

• 4 cups ripe mangoes, sliced
• 3⁄4 cup condensed milk
• 1 1⁄2 cups heavy cream
• 15 graham crackers, broken into smaller pieces

directions

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

Reviews

[twissis]

Made exactly as written for Culinary Quest #3 (Philippines Region) - This is great, Stacy, & such an easy fix that I managed in minutes. I had mangoes that were perfectly ripe & ready for your recipe. It did seem very thin as I did the assembly, but chilling in the fridge for 6 1/2 hrs took care of that. It thickened nicely, was well-flavored & enjoyed by both Siggi & myself. Thx for sharing this recipe w/us & the Quest. You got us off to an excellent start. :-).