EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Mango float dessert

Updated: Jun 20


  • 1 pack Graham crackers (Hock Choon)

  • 225 g whipping cream

  • 1/2 can (condensed milk)

  • 1 big ripe mango 


  1. Whip chilled cream & condensed milk with a mixer until it doubles in volume (semi-liquid consistency will be easier to manage). 

  2. Line the bottom of a rectangular glass casserole with a layer: crushed graham crackers, then 1/3 or 1/4 of the cream mixture and then top with mango slices. Repeat this process until 3 to 4 layers are formed.

  3. Chill for at least 3 hours to set completely before serving. 


Mango float dessert

40 views