Crema de Mango

Custard
½ c. sugar
4 tablespoonfuls’ custard powder
375 ml. Fresh milk or 1 can evaporated milk
140 g. nestle cream
125 g. cream cheese
Packet of lady fingers or sponge fingers biscuits
2 c. sliced ripe mangoes

Gelatin:
1 c. water
4 T. unflavored gelatin
¼ c. tap water
140 g. nestle cream
125 g. cream cheese
200 g. sweetened condense milk

1. Grease a 20 x 20 cm square dish and in it arrange the lady fingers biscuits side by side in a single layer and set aside.
2. Combine sugar, custard powder, and milk in a saucepan and cook over medium heat until thick and set aside.
3. Beat cream cheese and nestle cream together until creamy and stir into custard mixture.
4. Pour custard mixture in the prepared dish lined with the lady fingers and using a spatula spread the custard evenly.
5. Arrange sliced mangoes on top of the custard and chill in the fridge.
6. Softened gelatin in ¼ c. water and set aside.
7. Boil 1 c. water and stir in softened gelatin. Remove from heat and stir in condensed milk, nestle cream and cream cheese.
8. Pour gelatin mixture over the prepared custard and chill to set before serving or for best result leave overnight in the fridge.

Useful hints:
1. Increase gelatin by ½ t. during hot humid weather.
2. Less fat and lite cream cheese don’t set as good as the traditional cream cheeses.
3. You can substitute sponge fingers and lady fingers biscuits with crumbed biscuits mix with melted butter blended well and press into the bottom of the spring form pan.
4. And for a richer and sweeter crèma de mango you can double up the cream and cream cheese and add more sugar to the mixture but I don’t think it is really necessary.
As you can see on the photos I made two kinds of crèma de mango.
This is so easy and quick to make.

 

 

 

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