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Ingredients
- Serves 6-8 people
3-4 ripe mangoes
800 g graham crackers
200 ml condensed milk
200 ml all-purpose cream
Mango Graham
A very familiar, comforting and friendly Filipino-American fusion dessert that can be spotted at almost every celebration, Mango Graham Cake is definitely perfect for a Filipino Christmas or Noche Buena meal! It’s pretty much the easiest thing I have ever cooked – even a kid could do this! All you need is fresh and ripe mangos, crisp graham crackers, some cream and condensed milk, and a fridge! Just don’t rush the cooling process! Before you know it, you’re all set to indulge in this sweet guilty pleasure with your family and friends this holiday season.
- Easy
- 10 min
- 0 min
- 10 min
- 1 steps
- 4 Ingredients
- Easy
- 1 steps
- 4 Ingredients
- 10 min
- 0 min
- 10 min
Instructions
-
Prep and cool
- Peel, then de-bone, then thinly and evenly slice mangoes, set aside.
- Whip the all-purpose cream preferably with a machine, or by hand to froth up the liquid and create bubbles, then mix it with the condensed milk.
- Lay out the formation of the cake in a baking pan or serving square, starting with a layer of graham crackers, then coat with cream combo, then create an even layer of mango, then layer once again with graham, and repeat until mangos are used up. Top it off with remaining cream mixture.
- Crush up graham and sprinkle onto the remaining top layer of mango. Cover it with cling wrap and let sit in the fridge for 30 minutes up to overnight, the longer the better.
Plate and Serve!
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