Mangoes are considered one of the most delicious and sweetest tropical fruits, and can be the ideal refreshing treat on a hot summer day. In some parts of the world, mangoes are loved so much that people call them the King of Fruits. If you are looking to pamper yourself, or wish to make a superb dessert for dinner guests, you can learn to make a delicious mango float, which is second to none when it comes to mango recipes.
Mango (large and ripe) - 1
Sweetened condensed milk
The first step towards making a mango float is to peel a large, ripe mango and cut it in half.
You are required to cut one half of the mango into thin strips.
The other half of the mango needs to be put in the blender.
For the moment, you can set your mango strips aside as you will need them later to create the beautiful float.
You should measure the amount of blended mango you have as it will allow you to determine the quantity of cream you need.
You can now add the same quantity of cream to the blender as that of the mashed mango.
Double the amount of cream and mashed mango you have in the blender to know the quantity of sweet condensed milk that needs to be added to the mixture.
However, you may decide to add more or less sweet condensed milk - that depends totally on your taste and personal preference.
The sweet condensed milk needs to be added very slowly; continue to taste the mixture while you add it.
Until the mixture is smooth, you are required to keep blending it; then, place it in the refrigerator.
The graham crackers need to be crushed in a separate bowl, and these will then be used to layer the mango float.
Add as many graham crackers as you like and you can also add a touch of honey if you want.
Place some crushed graham crackers at the bottom of a serving glass before adding a few slices of mango.
On top of it, you should pour some of your mango and cream mixture.
Continue to make layers in this manner until you reach the top of the glass.
You can use mango slices, crushed graham crackers and whip cream to garnish the mango float. Chill, and then serve.