Actually participating in this event is just an excuse to recreate the Mango Royale I made recently. I just couldn't get enough of this dessert! Enough said but then I can't get white coloured mangoes, can I? The next best option - strawberries, ain't white either! Sighhh... so I checked my larder inside out and found a couple of canned longan in syrup. Looking at the longan on the label gave me an idea to try out this dessert since the fruit came within the shade of white.
Tweaking the recipe posted by Sassy, I've replaced the mango with drained canned longan and used Tiger brand plain biscuit instead of digestive biscuits. I kinda like the milky flavour of this biscuit which worked well for this recipe.
Here's the result of my creation... Longan Royale, topped with more drained longan.
Tasted just as good as Mango Royale but I think mango version is still the best! Do let the dessert defrost a bit otherwise the frozen longan can be a bit chewy. Thanks Tara for hosting this round of Sugar High Friday!
1 k. of fresh ripe Philippine mangoes
1-100 ml. can of sweetened condensed milk
2-250 g. packs of all-purpose cream
10-15 graham crackers (depending on the size of your container)
Cooking procedure :
I used two medium-sized rectangular plastic freezer containers for my mango royale.
Cut the both sides of the mangoes down the middle. You won’t be using the little meat attached to the seeds (we ate them while we were making the dessert). Take each mango half and, using a big spoon, scoop out the meat from the skin.
Line the container with whole graham crackers. Cut a few pieces of crackers, if necessary to fit along the sides. Repeat with another layer. Top with mango halves.
With a wire whisk, blend together the cream and sweetened condensed milk. Pour over the strawberry-topped crackers. Cover tightly and freeze for at least two hours or until firm.
Ref: Connie Veneracion (Sassy), Mango Royale, Pinoycook.net
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