mango float

this must be one of those recipes na gas-gas na or to me is actually 'ho-hum'. pero as i said, i had no choice cause baka masayang lang ang mangoes namin. and besides, when you eat it na, the ho-humness of it disappears. it is yummy.

as i said, i usually don't measure. but i think the most important thing here is the time you give it to set. so make this the night before you serve it or at least 4 hours to set.

ingredients:
6 - 8 ripe mangoes
about 4 cups powdered graham crackers
walnuts, roughly chopped
about 4 tbspns butter for melting
about 500 ml of all purpose cream
about 1/2 can condensed milk
1 sachet knoxx gelatin

for the crust:
melt butter in the pan, turn off heat, and pour in powdered grahams. mix well. pat down and even out first thick layer of graham onto your mold.

for the filling:
in a mixing bowl pour in all purpose cream and condensed milk. mix well. dissolve knoxx gelatin in a little water, than add a little hot water, pour into mixture and mix well. wait a few minutes for it to thicken, meanwhile slice the cheeks off your mangoes, scoop out the meat and slice as thinly as you want. Check if the mixture has already thickened a bit.

Layering:
Slowly pour in thickened mixture onto the first layer of graham till all is covered, you can make it as thick as you want. Spread out mango slices and sprinkle walnuts as much as you want. Repeat another layer of graham and so on. Put inside ref to set.

Note: ala akong walnuts this time so pure mango lang, masarap pa man din. =D