Description
A delicious, creamy Filipino-style mango float featuring layers of graham crackers, rich custard, and fresh ripe mangoes.
Ingredients
1/2 cup sugar
4 egg yolks
2 tbsp cornstarch
1/4 tsp salt
250ml all-purpose cream
1 can evaporated milk (370ml)
1 tsp vanilla extract
500ml all-purpose cream
360ml condensed milk
2 packs gelatin powder (9g each)
300ml mango puree
1/2 cup boiling water
2 packs Graham crackers
3 large ripe mangoes, sliced
Instructions
Step 1: Combine egg yolks, sugar, cornstarch, and salt in a saucepan.
Step 2: Add evaporated milk and 250ml cream; cook until thickened into custard.
Step 3: Cool the custard and stir in vanilla extract.
Step 4: Whip 500ml cream and condensed milk to stiff peaks in a cold bowl.
Step 5: Mix gelatin with boiling water and mango puree for the glaze.
Step 6: Layer graham crackers, custard, whipped cream, and mangoes in a dish.
Step 7: Pour the mango glaze on top and chill for 8 hours before serving.
Notes
Ensure all cream is very cold before whipping to achieve the best volume for your No-Bake Mango Graham Cake.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
