Posted: 2015-10-16 | @lm!ng
I do hope you like this as much as you like my Extra Creamy M-Float recipe. It was World Dessert Day last Wednesday (14th October), so I was thinking of making a dessert. Since we bought 6 pieces of mangoes last weekend, I decided to customize and put some twist on the usual Mango Float. Saw a pack of cookies and cream (Oreos) in our itchy mouth (snacks) corner. I crushed it finely using a food processor and make it as one of the layering ingredients. Instead of cutting the Graham crackers into small parts to fill in the gaps, I used the crushed cookies and cream to stuff the holes. You may also spread the cookies and cream as an optional layer to your float. Enjoy this dessert and share!
- On a food processor, put all the cookies and cream until it is finely crushed. Put in a separate container. Wash the food processor bowl for your cream mixture.
- Mix together the whip cream and condensed milk using a food processor (or you may use a mixer) for 1 minutes.
- Add 1/2 cup of the sliced mangoes in the mixture then mix it for another 1 minute or until the mango is well-blended.
- Separate around 2 cups of the sliced mangoes for your toppings later.
- On a rectangle size glass baking dish, arrange around 4 pieces Graham Crackers as the base layer. Fill in the gap with crushed cookies and cream
- Spread about 1/4 of the cream mixture over the Gramham crackers
- Place and arrange nicely the sliced mangoes then garnish it with sliced almonds or ground almonds.
- Make another 3 rounds of layering through repeating steps #5 to #7.
- On the last layer, spread it with cookies and cream .
- Place it on your freezer and let it chill for at least 3-4 hours.
- Before serving, place it on your chiller for 1 to 2 hours to let the cream set.
Toppings
- You can sprinkle the ground almonds or put a cherry before it will be served.
Additional Info:
This is a customized recipe tailored to our preferred taste.
40Min
Preparation
0Min
Baking
12
Serves