Difference between revisions of "Ginger-Mango Dessert"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 9: | Line 9: | ||
* 1 package gingerbread cake and cookie mix | * 1 package gingerbread cake and cookie mix | ||
| − | == | + | == Procedures == |
# Grease 13x9" pan. | # Grease 13x9" pan. | ||
# Mix gingerbread mix, hot [[water]], [[flour]] and [[butter]] until dough forms. | # Mix gingerbread mix, hot [[water]], [[flour]] and [[butter]] until dough forms. | ||
| Line 24: | Line 24: | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Mango Recipes]] | [[Category:Mango Recipes]] | ||
| − | [[Category:Cake | + | [[Category:Cake Recipes]] |
[[Category:Marshmallow Recipes]] | [[Category:Marshmallow Recipes]] | ||
Latest revision as of 16:39, 16 July 2012
Ingredients
- 2 cups miniature marshmallows
- ¼ tsp cinnamon
- 2 cups whipping cream
- 2 cups mangos, sliced
- 2 tbsp butter, melted
- 1 tbsp flour
- ¼ cup hot water
- 1 package gingerbread cake and cookie mix
Procedures
- Grease 13x9" pan.
- Mix gingerbread mix, hot water, flour and butter until dough forms.
- Press into pan.
- Bake at 375°F for 10 – 13 minutes.
- Cool 10 minutes.
- Arrange mangos in single layer over crust.
- Beat whipping cream and cinnamon until soft peaks form.
- Fold in marshmallows.
- Spread over mangos.
- Cover and refrigerate at least 6 hours.
