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
Whip chilled cream & condensed milk with a mixer until it doubles in volume (semi-liquid consistency will be easier to manage).
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.
Chill for at least 3 hours to set completely before serving.