CATEGORIES
INGREDIENTS
- Cooking Time: None
- Servings: 1 small slice
- Preparation Time: 10 minutes
- 5 ripe mangoes or more as needed (remnants mango flesh can be chopped and mix into yogurt mixture)
- 1 Light Cool Whip topping (small tub)
- 1 pack Je-lo Vanilla Flavor
- 2 cups Non-Fat Greek Yogurt
- 1 tsp Vanilla Extract
- 1/2 box (400g) Graham Crackers (depending on the size of your pan or dish, you may use less or more graham crackers)
DIRECTIONS
- Peel the mangoes, slice in half and thinly slice the cut halves lengthwise into thin strips. Set aside.
- Using an electric mixer, beat the cool whip and Je-lo in a medium bowl. Add vanilla extract and mix to combine. Fold in the yogurt and chopped remnant mangoes. Set aside.
- Place a layer of graham crackers at the bottom of a dish or any similar container, filling the gaps with trimmed crackers. Spread 1/3 of the yogurt mixture evenly on top of the crackers and then top with a layer of mango slices.
- Place another layer of graham crackers, yogurt mixture, then slices of mangoes. Repeat the process one more time ending with slices of mangoes.
- Refrigerate the mango float overnight to set completely before serving.
- Note: you can make mango flower arrangement on top (see picture above)
- Note: In place of Graham crackers, use store bought pound cake and thinly sliced. The same method on how to assemble.
- Note: Sliced Mangoes tend to turn slightly brown if you let it set for longer than an hour. Here is the trick, spray slices with orange juice or lemon juice to prevent from turning brown. But if you eat it right away, then you eliminate this process.
