Mango Float

Prep time: 30-35 minutes  
Cooking time: preferable overnight setting  
Serves: 8-10 portions 

Ingredients: 

  • 600ml thickened cream, chilled 

  • 400g can condensed milk, chilled 

  • 1 tsp vanilla essence 

  • 400g tea biscuits 

  • 1 cup milk  

  • 3 mangoes, finely sliced  

  • 1 mango, flesh blended into a puree  

  • 1 mango, finely diced   

Method: 

  1. Place the cream into a bowl and whip the cream to soft peaks. 

  1. Add the condensed milk and vanilla essence. Whip until hard peaks forms being very careful to not overwhip. 

  1. To assemble the Mango Float: use a 23cm square baking. Soak the biscuits briefly in milk and add a layer to the base of the baking dish.  

  1. Cover the biscuits with mango slices, then top with 2cm thick layer of cream. Repeat with another later of biscuits, another layer of mango and another layer of cream. Do this process again if you have more space in your container.  

  1. Top with a layer of mango puree. Then top with the finely diced mango to finish.  

  1. Refrigerate overnight before serving. 

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Ingredients for Mango Float