Mango float dessert

• 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