W/ BROWNED BUTTER

MANGO FLOAT

CRUSH GRAHAM CRACKERS

Crush  graham crackers with rolling pin or food processor until finely crushed.

1

2

MAKE BROWNED BUTTER

Make the easiest browned butter by simmering butter for a few minutes - it'll make your home smell like a bakery!

3

MAKE CRUST

Combine the browned butter to the crushed graham crackers,  then layer 1/3 in a dish. Chill while prepping rest of ingredients.

4

CUT MANGOS

Prep ripe juicy mangos by slicing & cutting in crisscross patterns - be careful not to cut through peel. Use a spoon to easily scoop out the flesh!

5

MAKE WHIPPED  CREAM

Make the whipped cream by whipping the heavy cream in the chilled metal bowl and whisks with condensed milk, salt, & vanilla extract.

6

ASSEMBLE  MANGO FLOAT

Layer  1/2 whipped cream, 1/2 graham crackers, then mango chunks. Repeat process with top mangos layered decoratively.

5

CHILL & SERVE

Cover in plastic wrap and chill in the fridge for 3 hours. Or, place in the freezer for ice cream cake and thaw about 30 minutes before serving. Slice & enjoy!

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