Mango Float
Ingredients
- 4 cups heavy cream
- 3/4 cup granulated sugar
- 6 to 7 large (6 to 10 ounces each) mangoes
- 27 honey-flavored graham crackers (from 3 sleeves)
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Instructions
- Pour the heavy whipping cream into a large mixing bowl or the bowl of a stand mixer. Using a mixer, beat the cream at medium speed until soft peaks start to form, 3 to 4 minutes.,Gradually add the sugar, while continuing to beat, until stiff peaks form, about 2 to 3 minutes more. Set aside in a cool place on the counter.,Simply Recipes / Mihaela Kozaric Sebrek
- Using a sharp fruit knife, slice open the mangoes by cutting from the top and center alongside the pit on either side. Discard the pit. You should have 2 cheeks for each fruit.,Cut across the flesh of the mango cheeks horizontally and vertically to form 1-inch square cubes. Invert the mango cheeks with your hands, pushing the flesh out, so the cubes stand out. Slice off the square pieces with a knife and catch them into a bowl.,It is best to prepare the mangoes last just before assembly. The fruit’s flesh tends to turn brown if left out too long. To help prevent browning, you can toss the cut fruit will a little lime juice.,Simply Recipes / Mihaela Kozaric Sebrek
- Arrange about 7 whole graham crackers in a single layer in the bottom of a 9x13-inch baking dish, side by side. If needed, break some of the graham crackers in half to fill the empty spaces on the sides.,Using an offset spatula, spread about 1 1/2 cups of the whipped cream on top of the graham crackers. Spread about 1 cup cubed mangoes evenly over the top of the whipped cream.,Repeat the layers three times, finishing with a sprinkling of mango.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Cover the entire pan with plastic wrap then cover the pan with foil on top of the plastic wrap.,Refrigerate to firm up, at least 6 hours or up to overnight.,Keep the mango float refrigerated at all times until ready to slice and serve. Store any leftovers in the refrigerator immediately after serving. It will keep in the refrigerator for up to 4 days, tightly covered. Or store in the freezer for up to 3 weeks, thawing in the fridge before serving.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original