Mango Float

Step 01

Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half the lobes into 15mm slices, keeping them intact then cover and refrigerate. Cut the remaining mango into 1.25cm cubes, cover and refrigerate.

Step 02

Add 2 cups of the cream to a chilled large bowl and beat with an electric hand mixer on medium-high until stiff peaks form, 3-5 minutes. Add the remaining 2 cups and beat again until stiff peaks form.

Step 03

Add half the condensed milk and beat until fully incorporated then add the remaining condensed milk, vanilla and salt and beat until incorporated and stiff peaks form, 4-7 minutes. Give the mixture a final stir with a rubber spatula.

Step 04

Line a chilled 17 x 27cm glass dish with baking paper, leaving overhang on all sides.

Step 05

Cover the bottom with a single layer of biscuits, breaking to fill gaps. Spread 2-3 cups of the whipped cream evenly to the edges then top with half the diced mango. Repeat for another layer then, for the final layer, arrange biscuits over the diced mango, top with 2-3 cups of whipped cream and arrange the thinly sliced mango decoratively on top. Sprinkle crushed biscuits around the edge.

Step 06

Cover with plastic wrap and refrigerate for 4-6 hours until the cream sets and the biscuits soften then transfer to the freezer for 8 hours or overnight.

Step 07

Remove from the freezer and lift the float out of the dish with the paper overhang. Let thaw for 5-10 minutes before slicing then serve and enjoy!