Mango Cream With Berries
2 mangoes (about 1½ lbs.)
1 12-oz. can evaporated milk
1 14-oz. can condensed milk
Juice of 1 lime (about 3 tbsp.)
2 pints strawberries and/or mixed berries
3 tbsp. coconut flakes (sweetened or unsweetened), toasted lightly
Assorted cookies such as vanilla wafers
1. Peel and cut the mangoes, trying to obtain as much flesh as possible. In a blender (not a food processor), blend the mangoes, evaporated milk, condensed milk, and lime juice for 2 minutes until very smooth. (Blending for 2 minutes ensures that the acid from the mangoes and lime juice sets the milks to the desired thicker consistency.) Put aside.
2. Hull and slice the strawberries, if using. Drop some berries into the bottom of six 12-ounce dessert glasses. Spoon about ½ cup of the mango cream into each glass and then top with some more berries. Spoon the remaining mango cream over the berries and smooth the top of each serving. Arrange more berries on top of the mango cream and cover with plastic wrap. Chill for at least 4 hours.
3. Just before serving, top with the coconut flakes. Serve with cookies.