Easy Mango Float

**Prepare the Mangoes**: Peel and chop the mangoes. Thinly slice 2 mangoes for decoration, and chop the other 4 into small cubes. Chopping them makes it easier to slice and serve, but you can also thinly slice them for the layers.

**Whip the Cream**: In a large bowl, whisk the chilled heavy cream on medium speed until it thickens and becomes ribbony (not at the peak stage yet).

**Add Sweetened Condensed Milk**: Add the sweetened condensed milk to the cream and continue whisking on medium speed until stiff peaks form. Be careful not to overmix.

**Assemble the Mango Float**:

– Use a 9×9 baking pan. If you plan to remove the float from the pan to serve, line it with parchment paper, leaving some overhang on the sides to pull it out later. If serving directly from the pan, lining is not necessary.

– Layer the bottom of the pan with Biscoff cookies.

– Spread one-third of the whipped cream over the cookies.

– Generously add a layer of chopped or sliced mangoes.

– Repeat these layers: cookies, whipped cream, and mangoes.

– For the final layer, add cookies, the remaining whipped cream, and top with sliced mangoes and crushed cookies for decoration.

**Chill Overnight**: Cover the pan with plastic wrap and place it in the fridge overnight to set.

**Serve and Enjoy**: The next day, slice and enjoy your refreshing Mango Float!