Recipe of Award-winning Mango Float Version 2.0

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mango float version 2.0. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mango Float Version 2.0 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Mango Float Version 2.0 is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Mango Float Version 2.0:

1. Prepare For the Crust:
2. Make ready 1 cup graham crackers crushed
3. Get 4 tbsp melted butter
4. Prepare 3 tbsp brown sugar
5. Take 3 mangos
6. Make ready For the Filling:
7. Get 1 tbsp unflavored gelatin
8. Take 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 for this special food mango float version 2.0 recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!