mango-cream cake

i've been craving for something sweet lately... i thought of asking kim to buy some ripe mangoes since i still have a lot of graham crackers in the pantry. so, last night, while kim was watching baby yano, i had the chance to make this dish. i even asked kim to buy canned peaches since mangoes here in uae are far different from our philippine mangoes... really. i was thinking ahead; if mangoes don't work, i already have the peaches ready for substitute. hehehe...

i have been making mango float or mango refrigerator cake way-way back but since we arrived here in uae i was able to make it just now. this is very easy and no-bake cake. although it has a different procedure or looks from what i usually do it's still the same.


i saw this recipe peaches and cream from pinoy cook and i based it from there. but since i have canned peaches already, after consuming this mango cream cake, i'll make the peaches and cream. hehehe... i just scraped the remaining meat from the mango seeds then added it to the cream and milk mixture for added flavor.

ingredients:
1 cup of crushed graham crackers
1/4 cup of melted butter, cooled
2 cup of all-purpose cream
1 cup of sweetened condensed milk
3 pcs. ripe mangoes, sliced
scraped mango meat from the mango seeds

procedure:
chill the cream and sweetened condensed milk for several hours in the fridge — not the freezer. the cream should no longer be of pouring consistency after chilling. instead, if you scoop it with a spoon, the cream shouldn’t fall off.

mix together the melted butter and graham crackers and press onto the bottom of a glass dish which must be at least three inches in height.

stir the chilled cream and milk together. scrap the remaining mango meat from the seeds of the mangoes and add to the cream-milk mixture. mix well until fully incorporated. pour over the graham cracker crust.

arrange the mango slices on top. cover with cling film and keep chilled until needed.