Durian Float

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Prep Time 20

Cook Time 10

Cooling Time 3

Total Time 3 30

Servings

Calories 579

Ingredients

3 tbsp butter
1 8- oz block cream cheese
2 cup durian puree
3 tbsp sugar
1 package honey graham crackers
2 cups of heavy whipping cream
1 can sweetened condensed milk
3 mangos

Instructions

All ingredients ready? Let's begin!
Allow the butter and cream cheese to sit out at room temperature until soft. Heat a pan over medium low heat and add the durian puree and sugar.
Stir constantly with a wooden spoon or spatula for about 5 minutes. The sugar will dissolve and the durian should begin changing to look a bit more translucent. If this has not happened in 5 minutes, keep cooking until it does.
Once the sugar has melted and the durian has cooked a bit, remove from heat and set aside to cool. If you want it to cool faster, you can scrape it into a bowl and leave it in the fridge until chilled through.
Crush the graham crackers. You can do this one of two ways; the first way is to put them in a food processor or high powered blender and pulse until all it breaks into small crumbs. The other way is to put the crackers in a large ziplock bag and press all the air out before sealing. Then use a rolling pin to smash the crackers into crumbles. To prevent the bag from accidentally breaking and making a mess, you can also wrap a kitchen towel around it before smashing.
Pour the graham crumble into a bowl and add the softened butter. Mix together using a spoon or spatula until well mixed. It will still be clumpy. Spread the mixture in the bottom of a large dish. If you want more layers, use a smaller dish; size is up to you. If you have an electric mixer, use a whisk attachment to whip the cream into stiff peaks. If you do not have an electric mixer, you can do it by hand but it will take longer.
Add the softened cream cheese to the cream and continue whipping until it's incorporated and stiff again.
Add the sweetened condensed milk to the whipped mixture and use a spatula to fold it in, trying to avoid the cream deflating.
Peel the mangos. You can do this carefully with a knife. Discard the peels. Cut the mangos into thin slices and set aside.
Spread a layer of the cream mixture on top of the graham cracker layer.
You want the cracker layer fully covered by at least ½ inch, but if you want less layers, you can use half of the whipped cream mix.
Next, spread the fully cooled durian in an even layer across (again, judge by how many layers you want).
Place mango slices side by side as the next layer, trying to avoid too many gaps. Add the next layer of whipped cream mix and spread evenly, making sure to get the edges of the pan. Repeat with the next durian layer. Add another layer of mango slices. Repeat using the rest of the ingredients! Aim to end with the mango on top.
Cover the pan with plastic wrap and place in the fridge to set.
Allow the float to chill for at least 3 hours before serving.
When you're ready, simply slice and enjoy!

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