Mango Float Cake

Mango Float Cake

The graham wafer was developed in 1829, by Sylvester Graham. The first graham wafer was made with graham flour, a blend of finely-ground unbleached-wheat flour with the wheat grain and germ coarsely-ground and included back in giving sustenance and flavor.

While graham wafers began as a gentle nourishment, unsweetened or somewhat sweetened, they are all the more normally known as a sugar and/or nectar sweetened heated great that methodologies a treat (or the British English term scone). At that point individuals began to enhance utilizing graham wafer and there goes mango graham cake formula.

NUMBER OF SERVINGS: 8-10

MANGO GRAHAM CAKE INGREDIENTS:

2 packs of graham wafers.

4 extensive mangoes, seeds uprooted. (uproot the skins and afterward cut)

1 can consolidated milk

2 packs universally handy cream

1 glass vanished milk. (for plunging wafers)

MANGO GRAHAM CAKE PROCEDURES:

1. Blend the dense drain and cream together.

2. Marginally Dip graham saltine one by one  in a dissipated milk.

3. Place a layer of graham wafer at the base of yourcontainer(preferably plastic tupperware with spread).

4. include a layer of blend consolidated drain and cream on top of the graham saltines.

5. Place your cut mangoes on top,  be liberal, verify that the cream covers the greater part of the graham.

6. Rehash system until you came to the sought layers u need, top with mangoes.

7. Put in a fridge, to serve frosty.