Hello! So after the terrifying experience of making the chili garlic oil for the tofu and shrimp siomai, let's shift to a sweet, light, and cold treat!
My mother makes delicious mango float. I miss it so much! Sometimes she would use peach instead of mango which I also love!
I was considering of buying a crema de fruta because it was the cake she always requested when she was confined at the hospital. However, I was considering the expenses and at the same time I was craving for a mango float. Lol. Sorry, mama! But I know she'll love this too because makes this dessert too.
And for a twist, I decided to try making its version that has been trending last year, the Mango Graham Bar Ice Cream!
The Mango Graham Bar Ice Cream is basically just the mango float turned into an ice cream sandwich without the crushed grahams. It's sweet, creamy, and refreshing. The Mango Graham Bar became a popular dessert around last year. People sell it by wrapping it with aluminum foil or a cello sheet. I was really amazed people were able to create another way to enjoy eating mango float.
Last April, one of my friends celebrated her birthday and she made an oreo-flavored graham bar. It tasted so good, if it weren't for her children I would eat more of it. Lol. She told me it's very easy to make and even gave me a tip to use an all purpose cream and cremdensada (creamer and condensed milk in one).
I was a bit confident I can make this dessert with no sweat because it's just like almost making a cheesecake.
1.) Start by slicing the mango into little cubes.
2.) On a big bowl, pour the chilled all purpose cream and use a hand mixer to increase the volume of the cream.
3.) Pour the Crema-Asada or cremdensada next and mix again with the hand mixer until the mixture has increased to almost twice its initial volume.
4.) Put in the diced mango next and use a spatula to fold the mixture. We use folding method in mixing the ingredients together to retain the air in the mixture and don't deflate or revert to the initial volume.
5.) The standard container for six pieces of graham bar is the rectangular Sunnyware 1.8 Liters or Sunnyware No.728. I am just lucky I have this type of container without knowing that it's the recommended container for graham bars. Prepare it on the side and make sure it's clean before using.
6.) Trim one side of the graham crackers so it would perfectly fit the corners of the container. You'll have to trim 4 graham crackers. I used scissors to shape the corners.
I tested it and was happy to see that they fit perfectly in the container.
7.) Pour some fresh milk on a plate and quickly soak the graham crackers before arranging them into the container. The purpose of this step is to soften the crackers a bit so it would fit better especially for those having problems fitting the crackers together.
8.) Pour the cream mixture and make the surface even with the spatula.
9.) Finally, layer the crackers on top to complete the sandwich. For the crackers on top, I no longer soaked them on milk. Cover and place in the freezer.
10.) The ice cream bar should be ready in a few hours or it depends on how cold your setting is. Slice between the gaps of the crackers and transfer into aluminum foil for wrapping.
11.) In my case, our refrigerator's setting wasn't that cold so a day isn't even enough to fully solidify the ice cream bar. It took around 4 to 5 days for the ice cream bar to completely solidify. Lol.
I must say, my first try making the mango graham bar ice cream was a success. It's delcious and fun to eat. It's a leveled up version of mango float that is a perfect treat during warm days. Kids love it too because who doesn't want ice cream, right?
Turning it into an ice cream bar/sandwich was such a brilliant idea because it really works. Of course, you can easily make other flavors by simply changing the mango into your desired flavor.
There you have it! Another box ticked on my recipe bucketlist!
Have you tried making a graham bar too?
