Instructions:
Chill the Cream:
Chill the all-purpose cream in the fridge overnight or in the freezer for 30 minutes for a lighter and fluffier texture.
Prepare the Mangoes:
Peel the mangoes and cut the flesh away from the pit. Lay the mango halves flat-side down on a cutting board and slice the flesh lengthwise into thin strips. Set aside.
Prepare the Cream Mixture:
Transfer the chilled all-purpose cream into a large bowl. If you prefer a lighter texture, whip it with a hand mixer until it doubles in volume.
Gradually add the sweetened condensed milk to the cream, mixing until well blended.
Assemble the Mango Float:
Line the bottom of a rectangular or square glass dish (8×8 or 6×6) with a layer of graham crackers.
Pour and spread ¼ of the cream mixture over the crackers, then top with a layer of mango slices.
Repeat the layering process until you have 4 layers, ending with the cream mixture and mango slices on top. Arrange the mango slices on the top layer in an overlapping pattern for a decorative touch.
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