Mango Cream Ref Cake is a delicious and refreshing dessert made with a moist sponge cake, a creamy mango filling, and a whipped cream topping.
| 1 (200 g) | pack | Graham crackers |
| 40 (246 g) | pcs | Broas |
| 1/2 | kg | Ripe mangoes, cubed |
| 3 (250 mL each) | packs | Magnolia All-purpose cream, chilled overnight |
| 1/4 | cup | Condensed milk |
| 1 | Combine cream with condensed milk. Mix well and set aside. |
| 2 | Spread a bit of cream mixture on the bottom of a 10x8” rectangular pan. |
| 3 | Arrange 20 pieces of graham cracker squares and spread 1/2 cup cream mixture. Layer with broas (about 20 pc) and spread out half of mangoes then 1/2 cup of cream mixture. |
| 4 | Place another layer of graham crackers. Spread 1/2 cup of cream then top with remaining broas and cream followed by remaining mangoes. Crush remaining pack of graham and sprinkle on top. |
4 Responses
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great recipe