Mango Float Negosyo Recipe with Costing
Mango Float for Business with Costing - Here's how to make a delicious Mango Float that you can use for your business, complete with list of ingredients costing and the materials you needed to sell your product.
Ingredients
- 3 large Sweet Mangoes, sliced
- 1 200g box Frosty Whip Cream Powder
- 3/4 cup Water, cold
- 1 250ml pack Nestle All-Purpose Cream, chilled overnight
- 1/2 80ml Condensed Milk, adjust according to you taste
- 1 pack + 4pcs Honey Graham Crackers
You Also Need:
- 8 medium Clear view pastry container
Instructions
To Prepare the Mangoes:
- Wash mangoes, cut both sides of the pit, peel and diced or you can slice thinly.
- Scrape off extra mango meat from the seed and use this between layers (we don’t want to waste any mangoes)
To Prepare the Whipped Cream:
- In a bowl, combine Frosty Whip Cream Powder and cold water.
- You have moistened whip cream powder for a second and whip it over high speed until double in volume.
- Add chilled All-Purpose Cream and whipped it again on high until fully aerated.
- Add condensed milk and mix until well blended.
Prepare Crackers and Containers:
- We need one pack of Honey Graham Crackers and 4 extra crackers.
- We also need a least (8) pieces of medium size clear view pastry container or any similar plastic container with cover.
To Assemble our Graham Float:
- First, we need to arrange a single layer of graham crackers at the bottom of each pastry container.
- Top with 1½ scoops or 3 tablespoons of whipped cream and spread evenly.
- Arrange a few mango slices on top and cover with graham crackers.
- Top with the same amount of whipped cream and spread evenly.
- Lastly, decorate with mango slices and some crushed graham.
- Repeat the process until you are done with eight pastry containers.
- Refrigerate Graham Float for at least 2 hours or more before serving.
Video
Nutrition
Serving: 1containerCalories: 380kcalCarbohydrates: 180gFat: 10gSugar: 650g
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