PERFECT MANGO GRAHAM FLOAT (No-melt Recipe)

Mango float also known as Ice box Cake and Refrigerator Cake is a Filipino dessert perfect to make anytime of the year. This recipe showcase a not too sweet and no-melt cake. Ingredients: • 3 Large Ripe Mangoes • 1 pack Graham Crackers • 500ML All Purpose Cream (Chilled/Refrigerated for 3 hours) • 350ML Condensed Milk (Chilled/Refrigerated for 3 hours) • 2 Sachet / 15grams / 4tsp Unflavored Gelatin Procedure: ❣Slice the 2 Mangoes into strips and 1 Mango into cubes and Set it aside ❣In a small bowl pour 1/4 cup of cold water then sprinkle the 2 sachet / 15grams / 4tsp of Unflavored Gelatin. Set aside to let the gelatin absorved the water and Bloom. Gelatin will help the cream mixture stabilize and not melt or hold its shape. ❣In a mixing bowl combined the chilled All Purpose Cream and Condensed Milk. Use spatula to break down the Lumps of Cream . ❣Once Lumps of Cream breaks into small Lumps of cream Tranfer to Whisk and Mix it in a fast motion to smothen the texture and to combine well the cream mixture. Set it aside. ❣Pour Hot water in a small bowl then place the bowl with gelatin on top to melt the it. Stir until it becomes liquid and no granules are disolve. ❣Pour the Liquid Gelatin into the Cream mixture. Stir in a Fast Motion for 2 minutes or until the consistency thickens. Mango Graham Float Assembly: ❣In a Square Tupperware place the Graham Crackers at the bottom. ❣Pour and Spread the Cream Mixture on top of the Graham Crackers. ❣Put the Slice Mangoes on top of the Cream. REPEAT THE FOLLOWING LAYER: 🔹️ Graham Crackers 🔹️ Cream Mixture 🔹️ Mango ❣(Optional) Sprinkle crush graham in top for design. ❣ Refrigerate for 4 -5 Hours or Overnight to set before serving.