I've made this mangoes and cream before, using Graham crackers. I called the Filipino dessert Mangoes On A Cloud [of sweetened cream]. This time I used chocolate wafers instead of Graham crackers and layered the wafers, sweetened cream, and mangoes in individual glasses (verrines). The chocolate wafers are also good with the mangoes and cream combination.
Mangoes And Cream
makes 4 individual cups
2 ripe mangoes
1¼ cups chilled heavy whipping cream
3 tablespoons chilled sweetened condensed milk
chocolate wafers or honey graham crackers
- Peel the mangoes. Scrape 1 mango using a Filipino scraper that creates spaghetti-like strands; or coarsely chop; divide into 8 portions. Use a small melon baller to make balls with the second mango; divide balls into 4 portions.
- Whip heavy cream to soft peaks; stir in condensed milk and continue whipping for another minute.
- Place 1 or 2 wafers on the bottom of the glass, layer with 2 tablespoons of cream mixture, and a layer of mango spaghetti; repeat 2 more times, with mango balls on the topmost layer. Refrigerate for 2 hours, or freeze for 30 minutes before serving.