Mango float

Nutrition values are AI-estimated based on ingredients.

• 18 marie biscuits
• 1/2 cup condensed milk
• 1 cup whipping cream
• 2 alphonso mangoes (for layers)
• 1 alphonso mango (for garnish)
• Icing sugar (optional)

1. 1Peel two alphonso mangoes and slice them into small cubes on a wooden cutting board.
2. 2Pour chilled whipping cream into a chilled glass bowl and beat with an electric hand mixer until light, fluffy, and forming soft peaks.
3. 3Add condensed milk to the whipped cream and beat again until well combined, creating a slightly thicker, pale yellow sweet cream.
4. 4Spread a base layer of the whipped cream and condensed milk mixture evenly at the bottom of a clear rectangular glass dish.
5. 5Arrange a layer of marie biscuits neatly side-by-side over the cream layer.
6. 6Add another layer of the sweet cream mixture over the biscuits.
7. 7Spread the chopped mango pieces generously over this cream layer.
8. 8Repeat the layering sequence (cream, biscuits, cream, chopped mangoes) until the dish is filled, ending with a smooth, even spread of the cream mixture.
9. 9Cover the assembled dish with a lid and refrigerate, ideally overnight, to allow the dessert to set and the biscuits to soften.
10. 10The next day, after the dessert has chilled, thinly slice an additional mango and fan out the slices for decoration.
11. 11Carefully place the fanned-out mango slices on top of the chilled dessert.
12. 12Optionally, lightly dust the dessert with icing sugar through a small sieve.
13. 13Cut a neat slice of the cold dessert and serve.

These instructions are our analysis of the original video. Watch on YouTube →