1cupwhipping cream(chilled & whipped until doubled in size) or 1 box (200g) Frosty Whip Cream Powder, whipped according to package
1250ml nestle all-purpose cream, chilled
1/2cupsweetened condensed milk
1pack graham crackers
Prepare an 8×8 baking dish glass or any similar container and set aside.
Wash mangoes, cut both sides off the pit, peel and slice the flesh thinly. Don’t throw the pit, scrape the flesh and reserve.
In a mixing bowl, whip the cream until light and double in size. Add in chilled all-purpose cream, condensed milk, vanilla extract and a pinch of salt and mix until well combine. At this point you can taste test your cream and adjust the sweetness according to your taste.
Divide the whipped cream mixture into 3 parts, so you can have a 3-layer mango float.
To assemble the mango 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 scissors or sharp knife to trim the crackers, if needed.
Pour 1 part of the cream mixture at the top of crackers and spread evenly.
Top with mango slices and add reserve scraped mangoes.
Place another layer of graham crackers and repeat process until you have 3 layers, ending with cream and sliced mangoes on top. Don’t throw extra graham crumbs, crushed it finely & dust it on top of your mango float.
Chill for 8 hours or overnight to set completely before serving.