Peach and Mango Float



400g rich tea biscuits 

600ml double cream 

1 397g condensed milk

Pinch of salt 

2 420g tinned peach slices, drained and finely chopped 

1 Supreme Mango Pulp Tin 


Add double cream into a large bowl. Beat using a stand mixer or hand mixer and beat until lightly whipped. Add condensed milk and salt and beat until soft peaks form (do not over whip). 

Layer rich tea biscuits into the bottom of a casserole dish. If the biscuits don’t fit into your dish, you can break them apart to fill in the gaps. Add about ⅓ of the whipped cream mixture, and use a spatula to spread it evenly. Spoon over 1 cup of mango pulp over the cream. Then sprinkle ⅓ of the chopped peaches on top. Repeat the layers another 2 times so you have a total of 3 layers. 

Cover and chill in the fridge overnight or at least for 6 hours before serving. Serve chilled.

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