Dirty Ice Cream Mango Graham

1/2 cup cassava starch(dissolved in 3/4 cup water)
3 cups boiling water
3 cups coconut milk
2 cups skimmed milk/milk powder
2 cups white sugar
1kg sweet mangoes
12 cups graham crackers(cracked)
ice&salt

In the Philippines, the term "dirty ice cream" is often used to describe a distinct and tasty variety of ice cream that is served by street sellers. In contrast to conventional ice cream, "dirty ice cream" isn't really dirty; rather, the name comes from the fact that it's frequently served outside, in the
open air, rather than in a formal ice cream shop.
The handcrafted appeal of dirty ice cream and its assortment of unusual yet delicious tastes are what make it unique. The flavors that street vendors usually sell range from traditional favorites like vanilla, chocolate, and strawberry to more experimental options like ube, cheese, avocado and even sweet corn. Serving the ice cream in colored cones or buns gives it a uniquely local style.
Dirty ice cream is loved for its thick, creamy texture and reasonable costs despite its laidback ambiance. It has grown to be a popular treat for both residents and visitors, offering a taste of the colorful street food culture and create spirit of the ice cream vendors in the Philippines. The taste of a ice cream cone on a warm day lends an air of authenticity and nostalgia to the food scene.

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