Recipe of Award-winning Mango Float Version 2.0
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Favorite Mango Float Version 2.0. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mango Float Version 2.0, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango Float Version 2.0 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have Mango Float Version 2.0 using 9 ingredients and 9 steps. Here is how you cook it.
im always doing the box type ref cake for my mango float,,then i tried to make it a little different, more appealing!
Ingredients and spices that need to be Take to make Mango Float Version 2.0:
- For the Crust:
- 1 cup graham crackers crushed
- 4 tbsp melted butter
- 3 tbsp brown sugar
- 3 mangos
- For the Filling:
- 1 tbsp unflavored gelatin
- 200 ml heavy whip cream
- 1 cup condensed milk
Steps to make Mango Float Version 2.0
- 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.
- 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.
- 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.
- Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
- Add the condensed milk into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.
- 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.
- Spoon the mango puree over the top and smooth it out.
- Place the mango float in the fridge for 4 hours – overnight in the chiller is preferred.
- 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.
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