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Mango float dessert by Oxana


1 pack Graham crackers or any type of biscuits (200 gr)

225 g whipping cream

1/2 can (condensed milk)

1 big ripe mango


Whip chilled cream & condensed milk with a mixer until it doubles in volume (semi-liquid consistency will be easier to manage).

Line the bottom of a rectangular glass casserole with a layer: crushed graham crackers, or just place in a zip bag and roll over with a rolling pin, then add 1/3 of the cream mixture and then top with mango slices.

Repeat this process until 3 to 4 layers are formed.

Chill for at least 2-3 hours to set completely before serving.   You can also use mango puree.

Have a great day!