ZABRINA’S PINOY MANGO N’ TOFFEE NO – BAKE CAKE

Easy to make and no-bake! Follow the recipe for Zabrina’s Pinoy Mango N’ Toffee No-Bake Cake –
Ingredients
For at least 15 servings
- 2 CUPS Crushed Grahams (similar to English Digestive) biscuits
- 1 PACK Chilled All Purpose Cream
- 1/2 pack condensed milk
- 1/4 cup butter
- Mango
Method
- Pour Crushed Grahams into the aluminum foil or plastic container
- Melt Butter and Pour it into the Crushed Graham mix
- Mix it then –
- PRESS to Mold the Base
- SET ASIDE
- Pour 1/4 Pack Condensed MILK into a pan
- Caramelize (LOW HEAT) to make a Toffee but don’t overdo this as it needs to be runny enough to pour
- Put bite size sliced fresh Mangoes on top of the Graham biscuit mix in the container
- Pour the TOFFEE on top of the Mangoes
- Pour the CHILLED All purpose Cream into a BOWL
- using a hand held whip WHIP it! Or you can use a MIXER
- Add the remaining 1/4 pack of condensed milk and WHIP again
- POUR the CREAM all over spreading it evenly
- Sprinkle some of the Crushed Graham on top
- DECORATE further if you wish with colored sprinklers
- CHILL in the refrigerator
Yummylicious! Enjoy!
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