Recipes

MANGO ICEBOX CAKE

Ingredients:


For the batter:
2 large 		eggs 
3/4 cup 		Angel Evaporated 
			   Filled Milk
1/2 cup 		water 
1 cup 			flour 
3 tablespoons 		melted butter 
2 1/2 tablespoons 	sugar 
1 teaspoon 		vanilla extract 

2 			ripe mangoes
			Angel Condensada

Procedure:

For the batter:

Combine all ingredients in a bowl. Mix very well. Place the crepe batter in the refrigerator for 1 hour.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat to cool. Arrange mangoes on the crepe. Fold as desired. Top with Angel Condensada.

Makes 10-12 servings