The result is a cake-like texture and cream is so smooth and creamy.ģ ripe medium size mangoes _P84.00Ģ (200g) pack Graham crackers _P32.20 X 2= P64.40Ģ (250ml) all-purpose cream _P42.00 X 2= P84ġ (380g) big can condensed milk _ P37. Cover and chill in the refrigerator overnight to let the graham soaked into the cream. I made 4 layers of graham crackers, cream and mangoes on this recipe.Ĥ. Instructions Line a layer of graham crackers at the bottom of the dish, filling any gaps by trimming crackers to fit it to size. Repeat process until you reach desired number of layers. Add another layer of graham crackers, spread cream on top of graham and strips of mangoes on top of cream. Add strips of mangoes on top of the cream.ģ. Put cream on top of graham and spread evenly. Fill gaps with bits and pieces of graham crackers. It’s no secret that Filipinos enjoy it because of its sweet and creamy flavor. Ladyfingers or Graham crackers are layered on top of whipped cream, condensed milk, and ripe carabao mangoes, according to a classic recipe. ![]() Arrange graham crackers in a deep container. Mango float, a popular Filipino icebox cake dessert, can be enjoyed all year. Set aside or let it chill in the ref until ready to use.Ģ. When it double its size add condensed milk and beat until well combined. ![]() In a bowl beat using hand mixer 2 pack(250ml) all-purpose cream(chilled overnight) in high speed. Mango Graham Float MANGO ICE CREAM : 3 pieces, medium sized ripe mango, diced and pureed using a blender 1-370 ml, Angel All Purpose Creamer, chilled. 3 ripe medium size mangoes, slice into stripsĢ (250ml) all-purpose cream, chilled overnightġ.
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