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mango float cake

dessert

mango float cake

ingredients:

directions:

  1. line a square baking pan with parchment paper. set aside.
  2. using a vegetable peeler, peel the mangoes, cut the cheeks of the mango around the pit then slice into thin slices. set aside.
  3. to a large mixing bowl or standing mixer add cold heavy cream, sweetened condensed milk and simply tera’s® pure whey protein, bourbon vanilla. using an electric whisk (or a whisk attachment for your standing mixer), whisk starting on low speed then slowly increasing speed to medium until it reaches stiff peaks, about 10 minutes.
  4. add about 1/3 of the crushed graham crackers at the bottom of the parchment lined baking pan then top with about half of the cream mixture and a layer of sliced mangoes. repeat the layers ending with crushed graham crackers on top.
  5. loosely cover and place it in the fridge to chill overnight or a minimum of 6 hours.
  6. once chilled, remove it from the fridge and cut into squares to serve.

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