| For this recipe, you’ll need a Cuzen Matcha Maker. |
Frozen layers of earthy matcha cream, tart mango and toasted honey crunchiness.
by Jamie Reyes
Servings: 6
Active time: 40 minutes
Ingredients
- 4 ripe medium-sized mangoes
- 1 c heavy whipping cream, chilled
- 4 Matcha Maker powder shots with Signature Blend
- ⅓ c condensed milk, chilled
- 15-20 graham crackers
Instructions
- Peel and dice 2 mangoes, then slice the other 2 into thin slices.
- Whip heavy cream and matcha powder until medium stiff peaks form.
- Add condensed milk and continue to whip until well combined.
- Place graham crackers at the bottom of a 7-inch square pan.
- Dollop the matcha cream and spread it evenly.
- Add a generous amount of diced mangoes.
- Repeat the layer once or twice more, ending with a layer of cream.
- Dust the top with graham cracker crumbs.
- Finish by tightly overlapping the mangoes in rows over the crumbs.
- Cover with plastic wrap and freeze for 2 hours or until set.
- Slice into 2⅓ x 1⅔-inch bars.
Tips
- Don’t put too much matcha cream on each layer, or you will run out. Drop a few dollops to spread a thin layer that is just thick enough to cover the color of the graham crackers.
- This tastes best if eaten within a couple of days.
