INGREDIENTS:
- 4 large mangoes, cubed
- 1 cup graham crackers, crushed
- 300 g broas (or ladyfinger cookies)
- 1 & 1/2 cups heavy whipping cream, whipped into stiff peaks
- 100 g butter
- 1 bag earl grey tea
- 2 cups hot water
- Juice of 1 lemon
- 4 tsp white sugar
- 2 tbsp coconut sugar
HOW TO MAKE:
- First, make the earl grey tea syrup by steeping the earl grey tea in 2 cups of hot water.
- Discard tea bag and stir in the white sugar and lemon juice.
- Set aside and cool to room temperature.
- Then, make the graham cracker crust by melting butter in a sauce pan.
- Mix- in the crushed graham crackers and coconut sugar.
- Press evenly onto an 8 x 5 inch dish and freeze until ready.
- Then, make the mango filling by whipping the heavy cream into stiff peaks in a mixing bowl.
- Gently fold- in the cubed mangoes.
Assembly:
- Take out the dish with the graham cracker crust.
- Spread one layer of mango filling over the crust.
- Dip the broas into the tea syrup and layer over the mango filling.
- Repeat with one more layer of each.
- Freeze or chill for 3 hours or overnight. Enjoy!
IMAGE: yummy.ph
Also try: Graham Cracker Icebox Cake
