Graham Mango Float with Caramel Brandy

Easy, classy, classic.


  1. 2 cups heavy cream
  2. 1 small can condensed milk
  3. 3 ripe mangoes
  4. 1/2 cup dark caramel or dulce de leche
  5. 1/8 cup brandy
  6. Graham crackers


  1. Whip the cream to soft peaks to create a lighter texture.

  2. Add the condensed milk into the cream and gently fold it in.

  3. Peel and slice the ripe mangoes

  4. Line the bottom of your pie tray, alternating between the graham crackers, cream and sliced mangoes.

  5. Refrigerate for at least 6 hours or until set before serving.

  6. Mix the caramel and the brandy together, you can serve it with the pie. You can also remove the alcohol content by slightly boiling the brandy before mixing it into the caramel.

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