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MANGO CREAM REFRIGERATOR CAKE

Ingredients:

20 pc graham crackers
1 cup mango bits
1 cup mango balls
1 (90 g) pack crystal clear unflavored gulaman
1 cup water
1 cup sweetened mango juice

CUSTARD CREAM:

1 cup sugar
1/3 cup MAGNOLIA ALL PURPOSE FLOUR
3 cup MAGNOLIA FULL CREAM MILK
5 pc MAGNOLIA BROWN EGGS, egg yolks only
1/2 tsp vanilla
1/4 cup BAKER'S BEST MARGARINE

Procedure:

  1. Prepare custard cream by combining sugar and flour in a thick saucepan. Mix well.
  2. While stirring, pour in milk and egg yolks. Cook over moderate heat while stirring.
  3. When slightly thickened, stir in vanilla and margarine. Cook further until mixture is very thick. Remove from heat and allow to cool.
ASSEMBLY:
  1. Arrange 1 layer of graham crackers on the bottom of an 8 x 8 x 4” square dish.
  2. Brush grahams with mango juice then spread about 1/4 cup of mango bits on top.
  3. Spread about 1/2 cup of cooled custard cream on top.
  4. Repeat layer sequence to make a total of 4 layers more. Finish with a last layer of custard cream then arrange mango balls on top.
  5. Meanwhile, dissolve gulaman in 1 cup water and 3/4 cup mango juice. Mix well and allow to boil stirring once in a while.
  6. When gulaman is completely dissolved, remove from heat and allow to cool for about 3 minutes. Pour on top of mango balls and spread evenly. Chill for at least 3 hours before serving.
Makes 10 to 12 servings.
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