Best 6 Mango Ginger Floats Recipes

MANGO FLOAT

Steps:

• Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
• Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

MANGO FLOAT

Steps:

• Slice mangoes into thin wedges.
• Combine sweetened condensed milk, nestle cream, and mango.
• Layer the graham crackers in a square glass pan or other container.
• Put on the crackers a layer of the filling of mangoes, cream, and condensed milk.
• Repeat by putting layers of graham crackers, and filling until you've used it all. It should be topped with graham crackers after the final layer.
• Put it in the refrigerator to thicken and chill overnight. You can also put this desert in the freezer and it tastes great as a frozen treat.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

MANGO FLOAT RECIPE BY TASTY

Steps:

• Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half of the mango lobes into ¹⁄₁₆-inch (15 mm)-thick slices, keeping the slices intact and transferring to a tray or plate. Cover and refrigerate until ready to assemble. Cut the remaining mango into ½-inch (1.24 cm) cubes. Transfer to a bowl, cover, and refrigerate until ready to assemble.
• Add 2 cups of cream to a chilled large bowl and use an electric hand mixer to beat on medium-high speed until stiff peaks form, 3-5 minutes. Add the remaining 2 cups of cream and beat again until stiff peaks form, 3-5 minutes more.
• Add half of the condensed milk and beat until fully incorporated. Add the remaining condensed milk, vanilla, and salt and beat until fully incorporated and stiff peaks form, 4-7 minutes. Give the mixture a final stir with a rubber spatula.
• Line a chilled 7 x 11 (17 x 27 cm) -inch glass dish with parchment paper, leaving overhang on all sides.
• Cover the bottom of the dish with a single layer of graham crackers, breaking to fill in any gaps as necessary. Spread 2-3 cups (480-720 ml) of the whipped cream mixture evenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the diced mango. Repeat to make another layer. For the final layer, arrange the graham crackers over the diced mango and top with 2-3 cups of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float.
• Cover the mango float in plastic wrap and refrigerate for 4-6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
• Remove the float from the freezer and use the parchment paper to lift out of the dish. Let thaw for 5-10 minutes before slicing.
• Serve with your favorite dessert wine, cocktail, coffee, or tea.
• Enjoy!

ORANGE GINGER FLOAT

Steps:

• Pour 1/4 cup of orange soda into each glass.
• Next put half of the sherbet into each glass.
• Finally, add half of the ginger ale to each glass. Drink up!

MANGO GINGER FLOATS

Steps:

• Peel and pit mango, then chop. Purée with lime juice and sugar in a blender until smooth. Divide among tall glasses, then top with ice cream and ginger ale. Serve with straws.