Mango Float Version 2.0
im always doing the box type ref cake for my mango float,,then i tried to make it a little different, more appealing!
Open in Cookpad AppCooking Instructions
- 1
Crush the graham crackers using a blunt object, blender, or food processor. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture.
- 2
Add the mixture to the base of a spring form pan or the container of your choice. If you don’t use a spring form pan, you won’t be able to remove the cake. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat.
- 3
Remove the flesh of 3 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Add the gelatine powder. Then, blend them on high speed for about a minute.
- 4
Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
- 5
Add the condensed milk into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.
- 6
Add the mixture over the Graham Cracker mixture so it comes about 3/4 way to the top. Smooth it out using a tablespoon or spatula.
- 7
Spoon the mango puree over the top and smooth it out.
- 8
Place the mango float in the fridge for 4 hours – overnight in the chiller is preferred.
- 9
Remove the cake from the fridge. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan. Remove the cake. Serve and enjoy your new version of mango float.
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