Peach Mango Float

I MADE THIS

INGREDIENTS

2-250 ml Angel All Purpose Creamer
1-380g Angel Condensada
1pack, 200g honey graham crackers
1 cup diced canned peaches
1 cup diced ripe mango

 

PROCEDURE

  1. Whip together cream and condensada. Set aside, keeping it chilled.
  2. In a rectangular dish, layer the graham crackers, cream, peaches and mangoes. Repeat procedure twice, ending with the fruit slices on top.
  3. Allow to set in freezer until firm or chill overnight.

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