Mango Tiramisu Float
Josh Ball
Rated 5.0 stars by 1 users
Category
Dessert
Servings
9
Prep Time
30 minutes
Cook Time
6 hours
Beat the summer heat with this refreshing recipe! Once again, @cookedbyclauds has worked her magic on our rescued mangoes, transforming them into a delightful Mango Tiramisu Float. This classic dessert is simple to make, allowing you to effortlessly whip up a tray to share at your next pool party —if you’re willing to share.
Give this recipe a try using our perfectly imperfect mangoes or any of the other rescued fruits from our Farmers Pick box.
Ingredients
- 600ml thickened cream
- 300g sweetened condensed milk
- 4 small mangoes
- 400ml tropical punch juice
- 400g savoiardi biscuits
- 2 digestive biscuits
Directions
- Cut the cheeks of the mangoes away from the pit. Using a spoon/cup remove the flesh from the skin. Thinly slice the flesh lengthwise. Set aside.
- Pour the thickened cream and condensed milk into a large bowl. Using a hand mixer, whip on medium-high speed until doubled in size and thickened to soft peaks.
- Pour the juice in a shallow bowl. One at a time, quickly dip the biscuits in the juice and arrange a single layer on the bottom of a serving dish.
- Top the biscuits with ⅓ of the cream mixture. Using a spatula or spoon, spread the cream out evenly.
- Add a layer of sliced mango. Repeat this process twice so there are 3 layers of biscuits and cream. Arrange the remaining mango slices as the top layer of the cake, overlapping for design.
- Cover and refrigerate for at least 6 hours or overnight.
- Once chilled, remove from the fridge. Crush up the digestive biscuits and sprinkle over the top. Cut into squares and serve.
