Mango Float Cake Recipe
This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture.
Ingredients
- 5 ripe mangoes or more as needed
- 2 cups whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/2 400 g box Honey Maid wafers or graham crackers
Instructions
- Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside.
- Using an electric mixer, beat the whipping cream in a medium bowl until double in size. Add condensed milk and vanilla extract; mix until well combined.
- Put a layer of graham crackers at the bottom of an 8-inch square glass baking dish or any similar container, filling the gaps with trimmed crackers. Spread 1/3 of the cream mixture evenly on top of the crackers and then top with a layer of mango slices.
Notes
Nutrition Information:
- Carbohydrates: 34g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 59mg
- Sodium: 142mg
- Potassium: 251mg
- Fiber: 2g
- Sugar: 23g
- Vitamin A: 1550IU
- Vitamin C: 32mg
- Calcium: 85mg
- Iron: 1mg
