Ingredients

• Plain biscuits (such as Marie or tea biscuits)
• Fresh mangoes (some pureed with a little sugar, some cut into small chunks)
• 475 ml cream (heavy or whipping cream)
• Milk (just a splash to soften the biscuits)
• Almonds & pistachios (chopped, for garnish)
• Sugar (to taste, blended into the puree)

Assembly Instructions

1.Prep the Mango Cream:

Divide the 475 ml of cream. Keep about three-quarters of it separate to use later. Blend the remaining one-quarter of the cream with the sweetened mango puree.

2.Build the Biscuit Base:

Arrange a flat, even layer of plain biscuits at the bottom of your serving dish.

3.Soften the Biscuits:

Drizzle a little milk evenly over the biscuits to help them soften up.

4.Add the First Layers:

Pour the creamy mango puree mixture evenly over the biscuit base. Once spread, drizzle about 1 teaspoon of the plain cream you set aside over the puree.

5.Add the Mango Chunks:

Spread the fresh mango chunks evenly across the dish, making sure to save a few pieces for the final garnish.

6.Swirl and Decorate:

Drizzle a little bit of plain mango puree on top. Use a skewer, toothpick, or the tip of a knife to gently swirl the puree into the cream in a circular motion to create a marbled pattern.

7.Garnish and Chill:

Finish the dessert by garnishing the top with the reserved mango chunks, along with chopped almonds and pistachios. Chill in the fridge for a few hours to let it set before serving.