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Export 6 ingredients for grocery delivery
Step 1
To start, add the heavy whipping cream and mascarpone cheese to a bowl. Using a handmixer or stand mixer, whip on high speed for 5 minutes, or until soft peaks.
Step 2
Add in the 1 and 1/3 cup mango pulp and the sweetened condensed milk.
Step 3
Beat on high speed for another 8 minutes, or until everything is thickened. It won't be thick like normal whipped cream.
Step 4
Line the bottom of your 9x13 pan with 1 layer of graham crackers. Brush each cookie with mango pulp. Now add a generous layer of the cream, and spread it evenly.
Step 5
Repeat the graham cracker layers and the cream layers, and the final layer should be cream.
Step 6
Using whatever remaining mango pulp, draw straight lines spaced out about 1 inch from eachother. Use a toothpick and drag it down the center of 1 line. Then for the next line, drag the toothpick the opposite way of the first one.
Step 7
If you dragged from the top down, the second one should be dragged from the bottom to the top. Repeat until finished. Garnish with diced mangos. Let it refrigerate for a minimum of 3 hours to set.
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