Mango Float Recipe


  • 1 to 2 packs of 200 grams graham crackers
  • 3 cups ripe mangoes, cubed
  • 1 to 1 1/2 cups whipping cream or 2 packs of 250 ml all-purpose cream, chilled *
  • 1/2 cup to 1 cup condensed milk (300 ml condensed milk)
  • 1/2 cup chocolate syrup

Mango Float Recipe


  1. Place 1 cup of cubed mangoes in a blender. Blend it until it has smooth texture. Put in a bowl and set aside.
  2. Using a clean and cold bowl, put the whipping cream and beat it until medium peaks form. Fold in the condensed milk and mango puree. Start with 1/2 cup of condensed milk, taste-test for sweetness, add more until you achieve your desired sweetness. 
  3. Note: If you're using all-purpose cream,refrigerate the cream and condensed milk for at least 2 hours. Once chilled, beat the cream and condensed milk for at least 5 minutes or until thick and stiff. Slowly and carefully fold the mango puree into the cream mixture.
  4. Add the remaining cubed mangoes. Fold it carefully.
  5. Arrange graham crackers at the bottom of the container. Pour half of the cream mixture if you're making 2 layers, or 1/3 if you're making 3 layers. Lay another layer of graham crackers, and repeat the process. Drizzle chocolate syrup on top. Chill or freeze it in the refrigerator for at least 3 hours before serving.

Source: Wow To Life

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