Saturday, April 30, 2011

Mango Royale Turned to Mango Float

Last Good Friday, my mom made a mango tapioca for us but then there were a few mangoes left.  My sister said that we should make another mango tapioca because my brother ate all what my mom made.  But I volunteered to make a Mango Royale instead.  But because my brother was so excited to eat it, and it took so much time for the cream to get frozen.  So I decided to put another layer of crushed graham crackers and mango on top.  So instead of Mango Royale, it became a kinda mango float instead.  Hehehehe.

If you want to try and make it, below is the recipe.
1 kilo of fresh ripe mangoes, about 3 pieces2 cups of cream (or 2 225-g. cartons)1 c. of sweetened condensed milk1-1/2 c. of crushed Graham crackers6 tbsps. of melted butter (more if you want a less crumbly crust) 
The best way to start making this dessert is by chilling the cream and condensed milk. For best results, chill overnight in the fridge — not in the freezer.
Mix the melted butter and Graham crackers and press onto the bottom of a glass baking dish. Opaque or even plastic dishes will do so long as they’re okay to go into the freezer. Freeze the crust while you prepare the filling and topping.
Slice the mangoes, discard the stones then slice the flesh thinly.
In a bowl, mix the cream and sweetened condensed milk just until blended. Pour over the prepared crust. Top with the mango slices. Cover the dish with cling film and keep in the freezer for an hour to an hour and a half. Cut and serve.

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