Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, graham mango float with caramel brandy. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mix the caramel and the brandy together, you can serve it with the pie. Cheesy Avocado Graham Float na Pang Negosyo When we are still in the Philippines, we used to go to Goldilocks to buy different types of Polvoron flavor.
Graham Mango Float with Caramel Brandy is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Graham Mango Float with Caramel Brandy is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have graham mango float with caramel brandy using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Graham Mango Float with Caramel Brandy:
- Prepare 2 cups heavy cream
- Prepare 1 small can condensed milk
- Take 3 ripe mangoes
- Get 1/2 cup dark caramel or dulce de leche
- Prepare 1/8 cup brandy
- Take Graham crackers
Cream cheese flan is the ultimate dessert! Smooth and creamy with a luscious caramel sauce, it's cheesecake and flan rolled into one sweet treat! This mango float recipe uses fresh ripe mangoes. Graham crackers are layered along with whipped cream to give this delicious dessert a cake-like texture.
Steps to make Graham Mango Float with Caramel Brandy:
- Whip the cream to soft peaks to create a lighter texture.
- Add the condensed milk into the cream and gently fold it in.
- Peel and slice the ripe mangoes
- Line the bottom of your pie tray, alternating between the graham crackers, cream and sliced mangoes.
- Refrigerate for at least 6 hours or until set before serving.
- 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.
Mangoes are abundant at this time of the year here in Vancouver. Aside from eating them as is, my family loves mango in puddings and in cakes. I would describe this dessert as a big hit during fiesta celebration. I always make this on special occasion. This is Graham mango float is a shared recipe by Jean Reynaert.
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