Peach Mango Graham Float Recipe is a three layer graham crackers, filled with sweet slices of peaches and mangoes, vanilla flavored whipped cream with sweetened condensed milk and top with cherry and fresh mint leaves.
Keyword: Filipino Desserts, Graham Float Recipe, Pinoy Desserts
Author: Ed Joven
1box200g Frosty Whip Cream Powder, whipped according to package
1250ml nestle all-purpose cream, chilled
½-¼cupcondensed milkaccording to taste
1pack200g honey graham crackers
8pcs. Peaches in Halvessliced
2medium mangosliced and divided (reserved half, for topping)
4-6pcs. Cherry cut in halvesfor topping
Mint leavesto decorate (optional)
Prepare Cream mixture:
Prepare an 8×8 square baking dish or 7×11 inches baking dish and set aside.
In this recipe all we need is to prepare our sliced Peaches and Mangoes for filling and toppings.
Whip the Frosty Whip Cream Powder with cold water, all-purpose cream and sweetened condensed milk.
Open a pack of Honey Graham Crackers and we’re good to go…
In a mixing bowl, combine whip cream powder with cold water, then whipped until light and double in size.
Add in chilled all-purpose cream, sweetened condensed milk, vanilla extract then, mix until well combine.
Divide the whipped cream mixture into 3 parts, so you can have a 3-layer graham float.
Assemble the Peach Mango Graham Float:
First you have to arrange graham crackers in your baking dish. Lay the crackers flat and even until you cover the whole bottom of the pan.
Use knife or your clean fingers to cut and trim off excess crackers, if needed.
Pour 1 part of the vanilla cream mixture on top and spread evenly and arrange slices of peaches and Mangoes.
Place another layer of graham crackers, followed by vanilla cream and arrange another slices of peaches and mangoes and repeat process for the last time, ending with a cream.
Refrigerate for 30 minutes until set.
Decorate it with reserved mango slices on top and I added some cherry and mint leaves on to for a fresh look .
Chill for 8 hours or overnight to set completely before serving.