Mango Graham Float 

Mango graham float is a layered icebox cake made by ripe mango pieces, graham crackers dipped in evaporated milk and a thick sweet cream made by all purpose cream and condensed milk in alternating layer. This mango graham float recipe will tickle your taste buds on a single bite. Really refreshing after a heavy meal! Best if you make a large batch so you can have some anytime. Yum!
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INGREDIENTS
✔️1 kilo ripe mangoes
✔️2 ½ cups all-purpose cream or whipping cream (chilled overnight)
✔️1 can or 390 grams condensed milk (chilled overnight)
✔️2 packs honey grahams
✔️1 cup evaporated milk
✔️½ cup crushed grahams (for toppings)
DIRECTIONS
Slice the two cheeks of the mangoes. Use a glass to easily scrape the mangoes. Slice them thinly and set aside.
In a large bowl, add the chilled all-purpose cream and whip using high speed until it doubles its size. Add the condensed milk and mix until well-combined.
Pour the evaporated milk on a shallow bowl. Dip each graham cracker in the evaporated milk to soften before layering into the baking dish.
Add a layer of graham crackers. Spread a layer of cream. Arrange a layer of sliced mangoes. Repeat these steps until you make 2-3 sets of these layers. Add a final layer of cream on top and sprinkle some crushed grahams.
Chill the mango graham float for at least 6 hours.
Serve chilled and enjoy!
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