Preparation Time: 15 minutes
Cooking Time: 10 minutes (for custard)
Servings: 4-6

1/3 cup melted butter
1 1/2 cups crushed graham crackers
1 tbsp unflavored gelatin
1/4 cup cold water
1 cup evaporated milk
1 300 ml can condensed milk
1/8 tsp salt
3 pcs eggs, separated
1 tsp vanilla extract
1 tetra brick 250ml NESTLE All Purpose Cream, whipped
1 1/2 cups sweet mangoes, scooped into balls
mango balls for garnish

    1.  Mix butter and graham crackers. Press around sides and bottom of a medium size rectangular dish. Chill. 2.  Soften gelatin in cold water. Add to milk and condensed milk and salt on top of double boiler. Cook stirring until gelatin is dissolved. 3.  Beat eggyolks slightly. Stir in a little hot milk mixture and return to the heated milk mixture. Cook over boiling water until slightly thickened. Cool then chill. 4.  Fold in stiffly beaten eggwhites, vanilla, and mangoes. Pour into prepared crust; chill until firm. 5.  Garnish with whipped cream and mango balls.

Nutritional Content: Calories: 571  Carbohydrates (g): 57
                                Protein (g): 14  Fats (g): 32


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