This Mango Graham recipe is a delightfully creamy, sweet, and refreshing Filipino style graham cake made with ripened mangoes, all purpose cream, condensed milk, mango flavoring, evaporated milk, and graham crackers. Usually made and or eaten during the summer or hotter months. A quick summery treat that just takes 5 – 6 ingredients some time in the freezer and it’s ready to be enjoyed.
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INGREDIENTS:
1 kilo Ripe mangoes
2 cups / cans (300ml each) all purpose cream (chilled overnight)
1 can 300ml condensed milk (chilled overnight)
1 pack graham crackers
1/2 cup evaporated milk (to dip the crackers)
1 teaspoon mango flavor (optional)
Steps:
Prepare the mangoes by taking the fleshier sides and scooping out the ‘meat’ with a cup. Then slice these into thin strips. Set aside.
In a bowl, place in all purpose cream and beat or whisk till smooth. Pour in condensed milk and a drop of mango flavoring. Whisk well. Set aside.
In a low bowl or tray, pour in evaporated milk. Dip the graham crackers for a few seconds just to help it soften a bit.
Layer these in a container. Before covering with some of the cream mixture, then a layer of mango slices. Repeat till you’ve covered the container.
Freeze overnight, then in the fridge 4 hours before serving.
