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ingredients
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 cups heavy cream
– 1 can (14 oz) condensed milk
– 2 cups sliced mango (fresh or canned)
– 1 tsp vanilla extract
– Whipped cream and additional mango slices for topping (optional)
Instructions
1. Prepare the crust: Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter and stir until crumbs are evenly moistened. Press mixture into the bottom of a 9×13-inch pan. Refrigerate for 30 minutes.
2. Prepare the cream: In a separate bowl, whip heavy cream until stiff peaks form. Set aside.
3. Prepare the condensed milk mixture: In another bowl, mix condensed milk, vanilla extract, and a pinch of salt.
4. Assemble the float: Spread half of the condensed milk mixture over the crust. Top with half of the whipped cream and half of the sliced mango. Repeat the layers.
5. Chill and serve: Refrigerate for at least 3 hours or overnight. Top with additional whipped cream and mango slices, if desired.
Tips
– Use fresh mango for the best flavor and texture.
– Adjust the amount of condensed milk to your taste.
– You can also use other types of fruit, such as peaches or kiwi, in place of mango.
– This dessert is perfect for warm weather, potlucks, or special occasions.