Mango Graham Ice Cream Bar
INGREDIENTS
Mango Flavor
2 cans, 410ml Angel Kremdensada, chilled overnight
1 pack, 35g mango juice powder (Oishi Sunday’s)
1 cup mango puree
1 teaspoon vanilla extract
¼ teaspoon yellow food coloring, optional
2 packs, 225g honey graham crackers
2 pieces 11 ½ inch x 5.8inch rectangular container with cover
aluminum foil
PROCEDURE
- In a bowl, whip Angel Kremdensada until light and fluffy. Add mango juice powder, mango puree, vanilla extract and food coloring. Continue beating until incorporated. Divide cream mixture into two portions.
- To assemble, lay 6 pieces of graham crackers onto the bottom of the container. Pour in mixture in top. Using an off-set spatula spread cream mixture evenly.
- Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight. Repeat process to make two containers or 12 pieces of ice cream bars.
- Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 6 portions. Wrap with aluminum foil and freeze again until ready to serve.
