Ep. 3 – Mango Float Ingredients: 6 ripe mangoes (preferably carabao or Ataulfo for sweetness) Graham crackers (whole, for layering) 1 can (14 oz) condensed milk 3 to 4 cups cold heavy cream Instructions: Prepare the Mangoes: Peel and slice the mangoes into thin strips or cubes, depending on your texture preference. Set aside. Make the Cream Mixture: In a large bowl, whip the cold heavy cream to medium peaks using a hand mixer or stand mixer. Gently fold in the condensed milk until well combined. Be careful not to deflate the cream—take your time folding it in. Assemble the Layers: In a rectangular dish or container, layer the ingredients as follows: A thin layer of the cream mixture A layer of graham crackers (breaking them if needed to fit) More cream A generous layer of mangoes Repeat the layers until you run out of ingredients, finishing with cream and a few mango slices on top for presentation. Chill and Set: Cover the dish and refrigerate overnight, or for at least 6 hours, to l...