![]() In the bowl of an electric mixer, beat 1 1/2 cups heavy cream until stiff. I doubt that playing the mandolin would help with this, but I’ve never tried it so I can’t say for sure. I bet this would work a lot better if I had a mandoline. It gets really fibrous close to the seed, so stop before it gets to that point. I stood it up on one end and just sliced on either side down to the seed. Peel the mangoes, then slice them thinly. As far as I’m concerned, yellow mangoes are the only correct variety of mangoes. If you can’t find yellow mangoes, I guess you could substitute the green/red ones, but they just don’t taste the same. Usually if I find yellow mangoes at all, they’re significantly smaller. I couldn’t believe I found such large yellow mangoes at my local Fresh & Natural foods. I used three large-ish mangoes, and it made 3 layers nicely in my 9 x 13 pan. This recipe is easily adaptable and you can make less or more, or make it taller/shorter, etc. And since it’s built around fruit, it’s totally healthy for you! (cough cough… ) It tastes amazing, and you only need 4 ingredients: Mangoes (the yellow ones, please), graham crackers, heavy cream, and sweetened condensed milk. Really, there’s not much you can screw up. This is a popular Filipino dessert, and it couldn’t be easier to make. It’s my first installment for Filipino Food Month! And in keeping with my birthday theme, we’re having dessert first. ![]() This means I may receive a small commission if you buy through these links, at no additional cost to you, which helps me run this blog. Tweet The links in this post may be affiliate links. ![]()
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