26 January 2012
This cake uses fruits as part of the filling. A popular choice is mangoes. In the Philippines, we have some of the tastiest mangoes in the world so the Graham cake is an excellent choice there. Mangoes are not as abundant (and not as affordable) here unfortunately, so I have to make use of canned fruits. In this case I chose mangoes and peaches.
Crushed grahams (you may also buy extra Graham crackers and crush these)
1 can mango pieces, drained and sliced thinly
1 can peach pieces, drained and sliced thinly
3 x 250ml all-purpose cream, chilled. Make sure this is chilled (half hour or more in the ref) or you'll have a watery mixture. We used reduced cream because that's what we had but all-purpose cream is better.
1 x 250ml condensed milk. The ratio between cream and condensed milk is 1:1/3
rectangular dish to build the cake
Thoroughly mix the cream and condensed milk.
Chill for about half an hour before serving. Easy peasy!