Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Mango Royale




Source of Recipe


My friend,Christa Burr


Recipe Introduction


Our friend, Christa made this when we went over for dessert one night. Refreshing and cooling. See her note about using fresh mango and less sugar.


List of Ingredients




3 cups frozen mango (16oz) (I used about 3 fresh ones and less sugar because they were very sweet)
3 T. sugar
1 cup heavy cream
3/4 cup sweetened condensed milk
1 t. vanilla
5 graham cracker sheets


Recipe



Spray a loaf pan with Pam. Thaw the mango in the microwave. Puree the mango and sugar in a blender (or mini processor).

In a separate bowl, using an electric mixer, beat the cream, sweetened condensed milk, and vanilla until thick and creamy (about 3 minutes).

Break the Graham crackers into rectangles and place 9 in the bottom of the loaf pan in a single layer. Evenly spread half of the mango puree on the crackers. Evenly spread the cream mixture on top of the mango. Put down another layer of crackers and repeat the mango and cream layers. Crumble the remaining crackers and sprinkle on top of the dessert.

Freeze for at least 4 hours. If completely frozen, let sit out for 30 minutes before slicing to serve.

Serves 6-8