INGREDIENTS

MANGO ICE CREAM
– 3 pieces medium sized ripe mango, diced and pureed using a blender
– 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
– 1-380 grams Angel Condensada
– 2 teaspoons yellow food coloring *optional

TO ASSEMBLE
– 1 recipe of Mango Ice Cream Cake
– 1-370ml Angel All Purpose Creamer, chilled overnight and whipped
– 1 cup crushed graham crackers
– 1 cup mini marshmallows
– 1 cup ripe mango, diced
– 1 Angel Condensada for drizzling
– 1 cup graham crackers, break into small pieces

PROCEDURE

FOR THE MANGO ICE CREAM:

1. Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.
2. Add in Angel Condensada and food coloring. Continue whipping until combined.
3. Fold in pureed mango. Mix well.
4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

TO ASSEMBLE:

1. Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.:
2. Top with whipped Angel All Purpose Creamer, graham crackers and mangoes. Serve immediately.