This Filipino-style dessert recipe that is extremely simple to make and should be set overnight in the freezer. Its made with a graham cracker crust filled with layers of lucious cream and fresh mango.
21 ounces Nestle Cream
7 ounces Condensed Milk
4 medium mangoes (Mexican champagne will work)
1 ½ cup Graham Cracker crumbs
8x8 baking pan
1.Line your baking pan with foil with a 1-inch overhang on each side.
2.Mix the condense milk and the chilled Nestle cream together.
3.Sprinkle Graham cracker crumbs evenly at the base. Pour a layer of cream on top. Using a spoon, thinly scoop the flesh of the mango and layer it on top of the cream.
4.Repeat the process beginning with the Graham cracker crumbs.
5.For your last layer, put the cream down first and sprinkle with the graham crackers.
6.Freeze for at least 24 hours.
7.To serve, let thaw for 30 minutes, lift the block out from the pan and slice.
There are no nutritional values recorded for this Mango Torte recipe.