• Place your Grande Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.

MANGO FLOAT PREPARATION

• Wash and pat dry your mangoes. Peel the skin and slice the fruit thinly. Set aside.
• In a mixing bowl, beat the heavy whipping cream for 5 minutes on medium speed, then 4 minutes on medium high speed and 1 minute on the highest speed. It is ready when soft peaks form.
  
• Add all at once the condensed milk, vanilla bean paste and sea salt. Beat until combined on medium high speed for 1 minute. Set aside.
  

ASSEMBLY

• Directly into your Flexipan®: First, add 1/3 of the cream, then one layer of Graham crackers (1 sleeve = 9 sheets) and finally 1/2 of your mangoes. Repeat this step: 1/3 cream | 1 sleeve crackers | 1/2 mangoes. Finish with a final layer of cream, add a couple of mangoes slices and the leftover crackers chopped or crushed on top for decoration.

CHILL

• Cover your Flexipan® mold with a plastic wrap. Refrigerate for 24 hours for soft texture, like bread pudding. Another option is to freeze overnight for ice cream texture. Before eating, thaw for 30 minutes or less depending on what texture you like. Enjoy and Bon Appétit!