PROCEDURE

1. Combine crushed graham and sugar in a bowl. Add butter mix until well incorporated. Transfer the dough into a 9-inch spring form pan, using your fingers to press it into the pan in an even layer to form the base and sides of the pie crust. Let it set inside the refrigerator.





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.

1. To assemble, spread pastry cream on top of the prepared crust. Arrange mangoes on top and pipe whipped cream to garnish.