INGREDIENTS

Crust:
1 1/2 cup crushed grahams
1/2 cup sugar
3/4 cups butter, softened
Pastry Cream:
Half can Angel Kremdensada
1/8 tbsp salt
2 egg yolks
1 1/2 tbsp corn starch
1 tbsp all-purpose flour
Topping:
2 cups ripe magoes, slice or balls
Half can Angel Kremdensada, chilled and whipped

PROCEDURE

To make the pastry cream: In a saucepan, combine Angel Kremdensada at room temperature and salt. Cook over medium heat until mixture comes to a simmer. Add vanilla extract. In a small bowl, whisk together egg yolk and corn starch. Whisking constantly, slowly pour about half can of hot Angel Kremdensada mixture into the egg yolk mix. Continue whisking until it has been incorporated. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens for about 2 minutes. Transfer to a bowl and add butter and beat until butter melts. Cover with a cling film and set aside.:

\n

1. To make the pastry cream: In a saucepan, combine Angel Kremdensada at room temperature and salt. Cook over medium heat until mixture comes to a simmer. Add vanilla extract. In a small bowl, whisk together egg yolk and corn starch. Whisking constantly, slowly pour about half can of hot Angel Kremdensada mixture into the egg yolk mix. Continue whisking until it has been incorporated. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens for about 2 minutes. Transfer to a bowl and add butter and beat until butter melts. Cover with a cling film and set aside.
2. To assemble, spread pastry cream on top of the prepared crust. Arrange mangoes on top and pipe whipped cream to garnish.