While Pakistani summers can be brutal, one of the exciting things it brings with it is mangoes! We can say it with complete confidence that the mangoes you can in Pakistan (and India) cannot be matched. So in the mango season, one can find food and drinks that use this glorious fruit. Naturally, we have been savoring mangoes since childhood. And since we started cooking in the kitchen, we have used them ripe and raw in different recipes. This creation of the MRS is a spin on her previous Pineapple Delight recipe. Layers of biscuit and mango flavored cream make this dessert indulgent and a winner at every event we hosted. This dessert looks impressive and takes no time to put together. Now that’s the kind of stuff we like to make in our kitchen.
- Heavy cream/whipping cream – 200ml
- Sweetened condensed milk – 1/2 cup
- Mangoes (chopped in small cubes) – 2 medium
- Digestive (or wheat) biscuits – 2 cups (crushed)
- Nuts (optional)
- Whisk cream using an electric whisk until it has almost doubled in quantity . If you can find whipping cream, whisk until soft peaks form. In Pakistan, you may find it difficult to find whipping cream. Therefore, any cream will do. We preferred Olper’s cream. Given the high temperatures during Pakistani summer, we suggest to chill the cream before whisking. This may help with formation of soft peaks. However, if that doesn’t happen, don’t worry.
- Add condensed milk and mix until just combined.
- Add chopped mangoes and fold until everything is nicely combined.
- In your serving dish or bowl, assemble your dessert. Add a layer of crushed biscuit, then a layer of mango cream. You can make as many layers as you like but we kept it to 2 layers only. Also, feel free to alter the quantity of biscuit and mango according to your liking.
- Top with crushed nuts. We used walnuts.