The Secret to the Bonggang Dessert

Here's how to make this easy but bonggang dessert.
Prepare the following ingredients:

• 4 big ripe mangoes
• 2 packs Crushed graham crackers

• 1 300 ml can Nestle cream, chilled
• 3 tetra packs all-purpose ceam, chilled
• 225 ml condensed milk (1 can is 300ml)
• 1-2 tsp. lemon juice (optional)

1. Mix the last 4 ingredients well to make a rich, creamy mixture. Set aside. Since the cream is chilled prior to this step, chances are, we'll get the perfect consistency later, when we start layering. (it turns out too thick if too cold; and runny if not chilled)

2. Now it's time to prep the mangoes. Slice like how we all do it, leaving the seed, like photo #1 below. Scoop the fruit from the skin with a big spoon or a wide mouth glass; see photo #2. Then chop of both ends of the scooped mango and slice thinly the rest thinly. refer to photo #3.

2. Now let's start layering the 3 major parts of  the obra: The crushed Graham crackers, the cream mixture and the mangoes. Apparently that's the correct sequence.

                  So again, that's crushed Graham crackers, the cream mixture, mangoes.

                  Crushed Graham crackers, cream mixture, mangoes.

                  Crushed Graham crackers, cream mixture.... STOP!

3. It's time to make it bongga. Arrange the mangoes in a circular fashion, starting from the edges as shown in photo #1 below. Work your way towards the center, making sure to place the 'petals' in an increasingly upright position until you reach the middle. By then, you shall have formed the beautiful flower.

                                 Put it now in the ref, chill for like 20 minutes

                                 Then magbihis ka na bilis, dont ask na kung bakit!

                                 Birthday man o hindi, go bring that to your Byenan

                                 At least, for the record, nakapag-sipsip ka kahit minsan