Mango Float Ingredients:

3-6 pieces yellow ripe mangoes

3-4 packs of Graham Crackers or you can choose 1 box of it

1 pack of Graham Crackers, Crushed

1 can of Nestle All Purpose Cream

1 can of condensed milk

Can make 8-12 servings (depending on what size of dish or container you are using, the bigger the more you can make).

Follow these easy procedures in just minutes:

Instructions

1. Begin making Mango float by preparing all the needed ingredients and materials on the table.

2. Blend or combine Nestle All Purpose Cream and 1 can of sweetened condensed milk in a mixing bowl. Then set aside, preferably keeping it chilled until needed

3. Peel of the mangoes. Set aside

4. In a square or a rectangular Pyrex or any transparent dish or container, assemble graham crackers and cream mixture by arranging the crackers on the bottom layer of the dish. 

5. Spread about one third or 1/4 of the cream mixture, put some mango slices, then put another layer of crushed graham crackers.

6. Repeat the process, start again following this order: biscuits, mixture, mango, crushed graham crackers and repeat until you're done ending with the cream mixture on top. 

7. Garnish the top with more slices of mangoes or cherries for a more festive appeal. 

8. Put inside the fridge to chill overnight. Mango float tastes more yummy and delicious when chilled well.

9. Mangoes can be substituted with any fruit cocktail. But I really prefer fresh mangoes because they're much more delicious and refreshing taste. Great dessert for summer days! Try it and you will surely love it.

Try this mango float recipe and you will surely love it!

Ingredients

For the meatballs:

1/2 pound ground veal 1/2 pound ground pork 1 pound ground beef 1 cup fresh white bread crumbs (4 slices, crusts removed) 1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil

For the sauce:

1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti, cooked according to package directions Freshly grated Parmesan

DirectionsPlace the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Black Sambo Ingredients:

First layer:

Nestle Cream 1 can big Condensed milk 1 can big Knox unflavored Gelatin 2 packs

Second layer:

Evaporated milk  1 can big White sugar 1 cup 1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water Knox unflavored Gelatin 2 packs

Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice

How to DO:

First layer:

Melt 2 packs of of Knox in 1/2 cup cold water. Mix Nestle cream and condensed milk in a pan under low fire. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for

about 10 minutes under low fire. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool. Refrigerate for at least 2 hours before adding next layer.  Or freeze for 15 minutes for fast

results. Make sure that it is already formed before you pour the next layer.

Second layer:

Melt 2 packs of Knox in 1/2 cup cold water Mix evaporated milk, sugar, and melted chocolate in a pan under low fire. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10

minutes under low fire. Set aside mixture and let it cool.  When it is cool enough place mixture on top of the first layer

and refrigerate.  You can make 2 or 4 layers.

Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that Black Sambo dessert is completely formed.

To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.

This is the ready to serve Black Sambo