Biscoff Mango Float

Ingredients

• 2 cups cold heavy cream
• 1/2 cup sweetened condensed milk
• 1/4 teaspoon kosher salt
• 6 small ripe mangoes (about 8 ounces each), peeled
• 54 Biscoff cookies (from 2 [8.8-ounce] packages)

Steps

1. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Set aside.
2. Beat heavy cream, condensed milk, and salt in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 4 minutes. Cover and refrigerate.
3. Thinly slice 2 mangoes; set aside. Chop remaining 4 mangoes to yield about 4 cups, and place in a medium bowl; mash chopped mangoes until just broken down, leaving some small pieces.
4. Arrange 16 cookies in bottom of prepared pan, breaking to fit as needed. Spread one-third of the whipped cream mixture (about 1 1/2 cups) evenly over cookies. Spread half of the mashed mangoes (about 1 1/2 cups) evenly over cream. Repeat layering process 1 time with 16 cookies, 1 1/2 cups whipped cream mixture, and remaining 1 1/2 cups mashed mangoes. Arrange 16 cookies over mangoes, and top evenly with remaining whipped cream mixture (about 1 1/2 cups). Arrange reserved sliced mangoes, overlapping slightly, in 3 diagonal rows on top of whipped cream mixture, leaving about 1 inch between each row. Crush remaining 6 cookies, and sprinkle crumbs over exposed cream around mango rows. Cover with aluminum foil, and refrigerate at least 8 hours or up to 2 days.
5. Before serving, place mango float in freezer for 30 minutes. Lift from baking pan using parchment overhang as handles; discard parchment. Transfer to a platter. Cut into slices, and serve immediately.