Mango Delight is a true treasure of the summer season and an irresistible treat when served chilled from the freezer. Mango Delight is the perfect dessert when you have guests to entertain and want to make something impressive very quickly. Making custard is an economical way to make this recipe relying on milk and custard and ditching the cream but again you need to buy the mango-flavored custard powder and go through and cooking and cooling process. I love the idea of keeping this recipe quick and no-cook.

Ingredients:

• 2 cup mango chunks
• ½ can condensed milk, add more to taste, or add more sugar.
• 1.5 cup (400 ml) whipping cream, whipped until doubled
• 20 Marie biscuit
• Crushed biscuit and nuts to garnish

Method:

• Peel and chop mangoes. Blend it with condensed milk. Do a taste test. We want the puree to be sweeter than you’d like. This puree will sweeten the cream.
• Whip chilled cream in a large bowl until it is doubled, but it shouldn’t reach stiff peaks. Save a little cream for garnish. Stir in the mango puree in one direction. Avoid over-mixing or deflating cream. Make a layer of biscuits in the ice cream glasses or dish. We use mango cream between layers. Make sure the mango cream is sweet enough.
• Now make a layer of cream at the bottom of a glass dish. You could do this in individual servings too.
• Make the next layer of biscuits.
• Cover that layer of biscuits with mango chunks. (Protip: If your mangoes aren’t sweet, consider coating them with 1 -2 tablespoons sugar. )
• Pour half of the cream over the mangoes.
• Repeat the layer of biscuits and mango chunks and pour the remaining mango cream over it.
• Garnish with nuts, crushed biscuits. I also did those hearts by dotting the unwhipped cream in rows and cutting through it with a wooden skewer. Set the in the fridge for 2-4 hours to set and chill. Before serving place the dish in the freezer for 30-45 minutes. Serve super chilled, enjoy!

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