Mango Graham Cake

AuthorGeo FoodsCategory

Ingredients

 · 2 cups heavy cream
 · 2-4 tablespoons condensed milk
 · Graham crackers
 · 3-4 cubed mangoes

Preparation

1

Using a handheld electric mixer, whip the heavy cream until soft-medium peaks. Drizzle in the condensed milk a little at a time. Add more until you get the sweetness you want. Beat until smooth and stiff. Place a layer of graham crackers at the bottom of a deep baking dish. Evenly spread a heaping cup of cream on top of graham crackers. Then put a layer of diced mangoes on top of that. Repeat by covering the mangoes with graham cracker cookies. Be sure to cover the entire layer. Then cover with another layer of cream and top with more mangoes. Chill the cake in the fridge overnight. Chilling will result into a creamy, ready-to-eat cake.

Related Recipes

Ingredients

 · 2 cups heavy cream
 · 2-4 tablespoons condensed milk
 · Graham crackers
 · 3-4 cubed mangoes

Directions

1

Using a handheld electric mixer, whip the heavy cream until soft-medium peaks. Drizzle in the condensed milk a little at a time. Add more until you get the sweetness you want. Beat until smooth and stiff. Place a layer of graham crackers at the bottom of a deep baking dish. Evenly spread a heaping cup of cream on top of graham crackers. Then put a layer of diced mangoes on top of that. Repeat by covering the mangoes with graham cracker cookies. Be sure to cover the entire layer. Then cover with another layer of cream and top with more mangoes. Chill the cake in the fridge overnight. Chilling will result into a creamy, ready-to-eat cake.

Mango Graham Cake

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