MANGO AND CREAM (3 INGREDIENTS-5 MINUTES MANGO AND CREAM)
Prep time: 5 minutes
Cooking time: 5 minutes
Yields: 6 inch diameter cake pan
2 cans ripe mango in heavy syrup (see note below if not using canned mangoes)
2 cans evaporated milk
vanilla extract – optional
1 cup cornstarch
save 1 cup of the heavy syrup from the canned mangoes.
if not using canned mangoes, make sure you use ripe and soft fresh mangoes.
if not using heavy syrup, make sure you use 1 cup sugar dissolved in a cup of water (making it a syrup)
remove mangoes from cans.
chop the mangoes from 1 can and discard the syrup.
slice mangoes from the other can (if possible or leave it as it is just like what i did on my cooking video). Reserve the syrup from one can that yields 1 cup liquid.
Coat the interior of the cake pan with cooking spray or brush with melted butter.
arrange long strips of mango at the bottom.
combine heavy syrup and cornstarch.
Heat cream over medium heat for 3 minutes. Do not boil.
Add chopped mangoes.
Slowly whisk in cornstarch mixture and stir until thick.
Use low heat and cook between 30 seconds to a minute.
Immediately transfer into the cake pan.
Cool down for an hour before slicing.