Mango Fruit Cream

A luscious, fruity dessert layered with soft vanilla sponge, whipped cream, and juicy mangoes — perfectly chilled for warm days or festive gatherings.

 

Ingredients

Vanilla sponge – 1 cup
Whipped cream – 2 cups
Condensed milk – ¼ cup
Mangoes – 2–3 pieces
Mango pulp – ¼ cup

You can use store-bought or homemade sponge. If mangoes aren’t in season, use canned pulp for the same rich flavor.

Instructions

1. Whip the cream until soft peaks form and gently fold in condensed milk.

2. In your serving bowl, layer pieces of vanilla sponge.

3. Add a layer of fresh mango pieces followed by the whipped-cream mixture.

4. Spoon some mango pulp on top for an extra burst of flavor.

5. Repeat the layers, finishing with whipped cream and mangoes on top.

6. Chill for at least an hour before serving.

Notes & Tips

• Make-ahead friendly: Prepare and refrigerate up to 24 hours before serving.

• Add crushed nuts or toasted coconut for texture.

• Substitute mangoes with strawberries or mixed fruits when not in season.

• Serve in individual glasses for a neat, festive presentation.

• Best enjoyed cold — the cream firms up beautifully and the flavors meld together.