Summer season = mango season. In Philippines, this dessert is called Crema de Mangga, adapted from another dessert callled Crema de Fruta. Crema means cream, mangga is for mangoes and fruta is for fruits. INGREDIENTS :
- 1/2 can of condensed milk, chilled
- 1-2 (250ml) thick cream (heavy cream, whipped cream, powdered whipping cream), chilled / cold
- 1/4 tsp salt
- 1/4 cup chopped cashew nuts (or as many as you like)
- 2 cups ripe mangoes, cubed, canned will do too (or as many as you like)
- 1/4 cup ripe mangoes, crushed (or as many as you like)
- 2 (250g) packs digestive biscuits or graham crackers
- In a big bowl, whip cream then add milk. Add in chopped nuts and crushed mangoes. Mix well.
- In a shallow container with cover (8″ x 6″), make layers of digestive biscuits and cream, make sure that the cream covers the entire surface of the biscuits, do it fast. Finish off with cream and cover the whole surface with cubed mangoes. Cover.
- Put in fridge and let set for a minimum of 4 hours to overnight before serving.
- Best serve when chilled.
- If using canned fruits, make sure to drain well the syrup before use.
- If cashew nuts are salted, omit the salt.
- Please adjust the sweetness according to your preference. You can add peaches too and make it Peach Mango Cream Cake 🙂
- If using Nestle All Purpose cream, use the one in tetra pack (the easy whip variety, it’s thicker than in can) and chill overnight in the fridge before use
- You can use hand mixer or a wire whisk to whip your cream 😉
- Limit your layers to 4, 3 is ideal
- You can also insert cubed mangoes in between layers for more mango flavor