INGREDIENTS:
- 3 pcs Philippine mangoes, chilled and cubed
- 2 cups cream, chilled
- 1 cup condensed milk, chilled
- 6 tbsp butter, melted
- 5 to 6 pcs Graham crackers
- 1 & ½ cup crushed Graham crackers
HOW TO MAKE:
- Place the crushed graham crackers in a 9″ cake pan.
- Add the melted butter evenly then mix with the crushed graham crackers.
- Mix well then distribute and flatten to form the base. Set aside and place in the freezer.
- Whip the cream until stiff peaks form.
- Gradually add condensed milk and continue to mix in lowest hand mixer setting until combined.
- Remove the cake pan from the freezer then pour half of the cream mixture.
- Place whole graham crackers to cover the top, ready for the next layer.
- Pour the remaining half of the cream mixture then top it with cubed mangoes.
- Cover cake pan with cling wrap and set aside in the refrigerator for 24 hours.
- For even better result, place in freezer 2 to 3 hours before serving to achieve an “ice cream cake”- like texture. Enjoy!
IMAGE: thelittleepicurean.com
Also try: Mango Float
