MANGO TIRAMISU FLOAT

By Director – Josh Ball ·  · 3 min read

Mango Tiramisu Float

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.
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Prep Time 30 minutes
Setting Time 6 hours
Course Dessert
Cuisine Modern Italian
Servings 9 servings

Ingredients
  

  • 600 ml thickened cream
  • 300 g sweetened condensed milk
  • 4 small mangoes
  • 400 ml tropical punch juice
  • 400 g savoiardi biscuits
  • 2 digestive biscuits

Instructions
 

  • 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.
Keyword Creamy, Festive, sweet, Tropical

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