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Mango Supreme (Naomi's Ice Box Cake) Basic Mango Cake

Ingredients: Ingredients:
 3 cups finely ground graham crackers  1½ -cups all purpose flour
 1 cup ground nuts  1 teaspoon baking soda
 1 cup ground pinipig  1 cup white sugar
 1 can condensed milk  2 whole eggs
 2 boxes all-purpose cream  2/3-cup butter
 ½ kilo fresh ripe mangoes (sliced thinly, the size of a  1-cup buttermilk
tablespoon)  1 teaspoon vanilla extract
 1-cup ripe mango puree
1. Prepare 2 square or round cake pans Procedure:
2. In a bowl, mix cream and condensed milk well. 1. Pre heat oven to 375 degrees F (190 degrees C).
3. Fold in nuts and pinipig. 2. Grease a 9 x 5-inch baking pan.
4. Layer cake pans with ground graham crackers(cover the 3. Cream butter and sugar until light and fluffy.
entire bottom). 4. Add in eggs and beat well.
5. 2nd layer with the cream mixture. 5. Mix together flour and baking soda.
6. 3rd layer with the mango slices. 6. Add into butter mixture.
7. Make 3 to 4 layers. 7. Fold in buttermilk, vanilla, and mango puree.
8. On your last mango layer, arrange mango slices 8. Pour in batter into the prepared baking pan.
beautifully. 9. Bake for 45 minute or until done.
9. Let set in freezer then transfer to refrigerate and keep
chilled. Note: If you don't have buttemilk, substitute it with sour milk by
mixing 1 tablespoon of vinegar or lemon juice together with 1
cup of milk and let it stand for 10 minutes.

Maja Blanca

Ingredients: 7. Set aside for cooking Latik. Extract coco cream and coconut milk from the grated coconut. Transfer latik into a cool dish separate from oil or further heating will turn the latik to darker shade. Place grated coconut in a muslin bag wrung out of warm water. Garnish each piece with latik. Twist the open end and squeeze out the coco cream without adding water. Pour while hot into two oiled cereal dishes. Hold for 2 minutes to attain a cooked flavor of the starch. Blend cornstarch and sugar thoroughly in a 1-quart bowl and add ¼-cup of coco milk. 2. Add three potions of warm water and squeeze the bag of grated coconut with every addition of water. 4. 6. 3. 2. golden yellow color and must not be burnt. Cool completely. Cook coco cream in a frying pan over medium heat until oil and latik form. Boil the rest of the coco milk in a 2-quart saucepan.  ½-cup cornstarch 8. stirring with a wire whisk until it boils.  coconut cream from 1 grated coconut 11.  2-cups coconut milk 10. Coconut milk 1. 5. Serve hot or chilled. .  ½-cup white sugar 9. Add the cornstarch-sugar mixture. Cut into pie wedges. 3. The latik should have a delicate. 4. Procedure: Coconut cream 1.