Mango Float

Summary

Ingredients

• 2 mango (s), ripe
• 400 g biscuit (s) (shortbread biscuits)
• 200 g condensed milk, sweetened (e.. milkmaid)
• 400 g sweet cream
• 50 g syrup (caramel syrup)

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Instructions

1. Mix the sweetened condensed milk with the cream and syrup and beat lightly with the hand mixer until the mixture is creamy. Peel the mangoes and cut long, thin strips, preferably with a peeler.
2. Then take as rectangular a shape as possible and layer the ingredients in the mold as follows. Line the bottom with whole (!) Biscuits. Pour the sauce over the biscuits until they are covered. Spread the mango strips evenly and then press them lightly into the sauce so that they are covered a little.
3. Crumble the biscuits finely - but stop shortly before the powder stage - and pour them over the mangoes. The layer is not too thick and nice to the edge of the pan so that no sauce runs in between.
4. Continue with the sauce, mangoes, and biscuits until all of them are used up. Finish with cookies.
5. Then place in the freezer overnight and remove and defrost about 2 hours before serving. Slightly defrosted, cut into pieces in the form and serve. When served, it still has a firm, creamy consistency.
6. My shape was a small baking dish with a base of 14 x 21 cm and 9 cm high. It turned out to be three layers of biscuits with two layers of mango.
7. If the mangoes are not moistened lightly with the sauce, the biscuits have no moisture on top to soak and the layers can be clearly separated from each other (this was shown by a trial run). But I would not make an extra layer of sauce over the mangoes, otherwise it would be too much `filling`.
8. Crumble the biscuits per shift and not all at once, because 400 g is calculated relatively generously.
9. I recommend preparing the dessert a day in advance so that it can freeze through nicely. If not, it could possibly still be too runny and then it cannot be cut properly.
10. A trial run in a small plastic jar can answer many questions: Is the ratio of cream and condensed milk? With caramel flavor or without? You can also use any other flavor that goes with the mango.
11. The higher the dessert, the more unwieldy it becomes when serving. Next time I`ll try two shapes, then it`ll be flatter (fewer layers) and you can cut the pieces a little bigger.
12. If you have, you can also fill the dessert into individual small glass bowls. Round would go in this case too. The individual layers are visually very nice to look at.
13. The original recipe works with graham crackers and the ratio of cream and condensed milk is almost 1: 1. Personally, that`s too cute for me. Caramel is also not included, that was personal taste.

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