![Mini Mangonada Floats](https://cdn.statically.io/img/www.foodandwine.com/thmb/yijW1RhMBQZYxlPKwadLcgGocOQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Mini-Mangonada-Floats-FT-RECIPE0522-5df5f41624574c008cc8cd2cdfbd0e4d.jpg)
Ingredients
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9 graham cracker sheets
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1 cup heavy whipping cream, chilled
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¼ cup sweetened condensed milk (from 1 [14-ounce] can)
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2 (14 ounces total) Carabao mangoes or 1 (14-ounce) Tommy Atkins mango
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1 cup warm water
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⅛ cup honey
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2 tablespoons chamoy (such as Tajín)
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Chili-lime seasoning (such as Tajín)
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Dried mango slices (optional)
Directions
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Process graham crackers in a food processor until fine crumbs form, about 30 seconds. Set aside.
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Beat whipping cream in a large bowl with a hand mixer on medium-high speed until soft peaks form, about 2 minutes. Add condensed milk; beat until stiff peaks form and mixture is fully combined, 1 to 2 minutes. Place bowl of whipped cream in refrigerator until ready to use.
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Peel and cut mangoes into 1/4-inch cubes, and place in a medium bowl. (You should have about 1 1/2 cups of mango cubes for the floats.)
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Whisk together warm water and honey in a small bowl until honey is dissolved. Pour over mango cubes in a medium bowl, and let stand for 30 seconds. Pour through a fine mesh strainer; set mango cubes aside. (This step helps slow the process of the fruit turning brown.)
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Place 1/2 tablespoon graham crackers in bottom of each of 18 (3-ounce) mini shooter cups. Layer each with 2 teaspoons whipped cream and 2 teaspoons mango cubes. Top each with 1/2 teaspoon chamoy and a sprinkle of chili-lime seasoning. Chill until cold and whipped cream is firm, at least 30 minutes or up to 12 hours.
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For a garnish, you can use dried mango slices cut into flower shapes using 7- x 3- x 2-inch cookie cutters. Using kitchen scissors, cut a 1/4-inch slit between 2 petals to be able to attach each flower onto the rim of your shooters.