Filipino Mango Float - Cuisine Magazine - From New Zealand to the World

Name: Filipino Mango Float - Cuisine Magazine - From New Zealand to the World
Ingredients: POUND CAKE; 250g unsalted butter, softened; 250g granulated sugar; 250g eggs (about 5 large eggs); 1 teaspoon vanilla extract; 250g all-purpose flour; MANGO CURD; 135g sugar; 135g eggs (about 3 large eggs); 135ml mango purée or juice; 187g butter; MANGO JELLY; 8g gelatine sheets (approx 4 sheets); 500ml mango purée or juice; 75g sugar; 15ml lime juice; CREAM LAYER; 1 cup cream; 1 cup sweetened condensed milk; WHITE CHOCOLATE SHARDS; 60g white chocolate; edible flowers, gold leaf; 200g Graham crackers (or use plain biscuits such as digestive biscuits, ginger snaps or shortbread), crushed into crumbs; 600g fresh mangoes, cut into chunks plus extra fresh mangoes, sliced, to garnish

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Ingredients

POUND CAKE
250g unsalted butter, softened
250g granulated sugar
250g eggs (about 5 large eggs)
1 teaspoon vanilla extract
250g all-purpose flour
MANGO CURD
135g sugar
135g eggs (about 3 large eggs)
135ml mango purée or juice
187g butter
MANGO JELLY
8g gelatine sheets (approx 4 sheets)
500ml mango purée or juice
75g sugar
15ml lime juice
CREAM LAYER
1 cup cream
1 cup sweetened condensed milk
WHITE CHOCOLATE SHARDS
60g white chocolate
edible flowers, gold leaf
200g Graham crackers (or use plain biscuits such as digestive biscuits, ginger snaps or shortbread), crushed into crumbs
600g fresh mangoes, cut into chunks plus extra fresh mangoes, sliced, to garnish