Mango de Leche: Creamy and Easy No-Bake Dessert

Great day to everyone in this amazing foodie family @foodiesbeehive. I wish you are doing great today, and you must be excited for the weekend; perhaps to take a rest or to go somewhere. May you have a nice weekend in advance!

Today, I would like to share about Mango de Leche that I made recently. This is a layered dessert that consists of Graham crackers, yellow mangoes, and cream mixture. To make it more special, I and my partner thought of adding Leche Flan on top. Thus, the name Mango de Leche. Mangoes are cheaper in summer, so we take chance in making this so we can save cost. Mango was also my mother’s favorite fruit. If she was still here with me, I would be glad to make this for her. Anyway, I am excited to share this easy no-bake dessert with you, and hope you are, too.

Ingredients:
2-3 ripe mangoes
1 pack Graham crackers
1 pack Graham crushed powder
1 can Kremdesada (sweetened all-purpose cream)
Half can Condensed milk

🍀We also need disposable tubs or any container you prefer.

🍀This measurement can yield 5-6 tubs depending on the amount of mango and cream you put in each tub.

Procedure:

First, beat a can of Kremdesada. When it doubles in size, add half a can of Condensed milk. Beat again until fully combined. Chill until ready you’re ready to assemble.

Second, slice the mangoes, thickness and size depends on you.

Third, layer each tub with crackers, then sliced mango, and the cream mixture. Repeat this process until you reach the desired thickness. I just made 2 layers because the tub is not deep. The last layer should be the cream mixture.

Fourth, freeze this for at least 4 hours.

We wanted to make it more special so we added Leche Flan on top. Leche Flan is a popular Filipino dessert, made of eggs, milk, vanilla, and sugar for caramelizing the oval pans. This is usually steamed. In other countries, perhaps it’s similar to Crème Brulee, but our flan here doesn’t have the crystalized top.

In the coming posts, I will make a recipe blog for Leche Flan.

After 4 hours, it’s frozen enough and ready for the Leche Flan topping.

🍀Use knife to detach or to loosen the flan from the sides of the Llanera (this is the common pan used for leche flan, it is oval in shape).

🍀Next, invert the flan on the plate carefully. Remove the liquid from the plate so it won’t make the mixture soggy.

🍀Then, slowly slide the flan on top.

🍀Lastly, we also love to add crushed Graham crackers around the side of the flan for added flavor.

This is our version of Mango de Leche. I hope you enjoyed the recipe I’ve shown you. If you can get hold of mangoes easily, then it would be nice to try this one. I am certain you'll like this; kids will love this too.

Thank you for your time and for dropping by. My heartfelt gratitude for giving this post some time. Have a wonderful weekend!

HIVEing for good!
@bettsmarie09

Note: First photo edited by Canva
Photos are all mine