Mango Float Version 2.0
Mango Float Version 2.0

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, mango float version 2.0. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mango Float Version 2.0 is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Mango Float Version 2.0 is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook mango float version 2.0 using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mango Float Version 2.0:
  1. Take For the Crust:
  2. Make ready 1 cup graham crackers crushed
  3. Get 4 tbsp melted butter
  4. Get 3 tbsp brown sugar
  5. Take 3 mangos
  6. Get For the Filling:
  7. Make ready 1 tbsp unflavored gelatin
  8. Make ready 200 ml heavy whip cream
  9. Prepare 1 cup condensed milk
Steps to make Mango Float Version 2.0:
  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.

So that is going to wrap it up with this exceptional food mango float version 2.0 recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!