Sort ingredients
nashkash79
QR Code
Listen
Pdf
For Soaking the Lady Fingers
For the Mango Cream Filling
Mix together 2 tins evaporated milk, ½ tin condensed milk, and 4 tbsp sugar and 2 tbsp mango pulp until the sugar dissolves.
Dip each ladyfinger briefly into the milk mixture.
Whip the whipping cream until stiff peaks form and set aside in the fridge.
In a separate bowl, whisk the cream cheese until smooth.
Add the mango pulp to the cream cheese and mix well.
Add the condensed milk and combine.
Gently fold in the whipped cream until the mixture is smooth and creamy.
Arrange a layer of milk-dipped ladyfingers in your dish.
Spread a generous layer of mango cream mixture.
Drizzle some mango pulp and add fresh mango chunks.
Repeat with another layer of dipped ladyfingers.
Top with the remaining mango cream.
Garnish with mango pulp and/mango jelly fresh mango chunks.
Refrigerate for at least 6-8 hours, preferably overnight, before serving.