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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 2 packs (250ml each) of chilled all-purpose cream into a bowl. Using an electric hand mixer, beat at high speed until it doubles its size and becomes fluffy, then pour in 1 big can (380g) of condensed milk and beat again until well blended.
Watch out
Be sure the cream is well-chilled overnight, otherwise it will not whip properly to double its size.
Arrange graham crackers in a deep container to form the first layer, filling any gaps with broken cracker pieces. Spread a portion of the prepared cream evenly on top, then add a layer of sliced ripe mangoes. Repeat this process for the second, third, and fourth layers until you finish with the desired number of layers.
Watch out
Spread the cream in an even layer across all crackers, otherwise some areas will be too dry.
Slice 3 ripe medium size mangoes into strips and arrange them neatly in rows on top of the final cream layer.
Cover the container and chill in the refrigerator overnight so the graham crackers will soak in the cream for a cake-like taste and texture.
Watch out
Cover the container tightly with plastic wrap, otherwise the cream surface will dry out in the fridge.
Remove the plastic wrap, slice the chilled mango float into portions using a knife, and transfer to plates to serve.
