1. In large bowl, with mixer on medium-high speed, beat cream and vanilla extract 3 minutes or until stiff peaks form; gently fold in milk. Makes about 5 cups.
2. In 13 x 9-inch baking dish, layer 1/3 of the graham crackers, breaking crackers to fit in single layer, 1 2/3 cups cream mixture and 1/3 of the mangoes; repeat layers of graham crackers, cream mixture and mango twice. Cover and refrigerate float at least 3 hours or up to overnight.
3. Cut float into 16 pieces to serve; garnish with pistachios and/or lime zest, if desired.
- 16 g Fat
- 9 g Saturated Fat
- 42 mg Cholesterol
- 144 mg Sodium
- 38 g Carbohydrates
- 1 g Fiber
- 26 g Sugars
- 19 g Added Sugar
- 5 g Protein
Shop Ingredients
Nutritional Information
- 16 g Fat
- 9 g Saturated Fat
- 42 mg Cholesterol
- 144 mg Sodium
- 38 g Carbohydrates
- 1 g Fiber
- 26 g Sugars
- 19 g Added Sugar
- 5 g Protein
Directions
1. In large bowl, with mixer on medium-high speed, beat cream and vanilla extract 3 minutes or until stiff peaks form; gently fold in milk. Makes about 5 cups.
2. In 13 x 9-inch baking dish, layer 1/3 of the graham crackers, breaking crackers to fit in single layer, 1 2/3 cups cream mixture and 1/3 of the mangoes; repeat layers of graham crackers, cream mixture and mango twice. Cover and refrigerate float at least 3 hours or up to overnight.
3. Cut float into 16 pieces to serve; garnish with pistachios and/or lime zest, if desired.