Want the perfect Mango delight that is made with just four ingredients and can be put together in less than 20 minutes. You need to chill it for that irresistible treat that you'll enjoy spoon after spoon until gone.
Mango delight is a layered mango dessert made with mango, cream, biscuit, and condensed milk. Nuts are usually used to garnish. Two common variations in this recipe are the use of mango custard instead of cream and an additional layer of mango jelly at the bottom of the dish.
While mango jelly will ask for extra steps making cooking and cooling the jelly. I skipped it as it was really not needed and mangoes taste great on their own.
Mango custard is an economical way to make the Mango Delight 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 to keep this recipe quick and no-cook.
Unlike most desserts that rely on gelatin or cream cheese for setting, this recipe relies on biscuits to absorb excess moisture and help the dessert set. This makes this recipe very similar to Mango Icebox cake.
This recipe is perfect!
Mango Delight is a true treasure of the summer season and an irresistible treat when served chilled from the freezer. This is also a handy dessert when you have guests to entertain and want to make something impressive very quickly.
If you love that old-fashioned South Asian dessert you must check my Cold cake, Chocolate Biscuit Pudding, and Lemon Mousse Cake.
We need just 4 ingredients, not including garnish.
Mango: Use best tasting mangoes fully ripened mango with that rich mango flavor for this Mango Delight dessert. You can always take more mangoes. I also like mango ice and mango kulfi in summer.
Biscuit: I used my old-time favorite Marie biscuits which are hard tea time biscuits. But I assume any vanilla-flavored biscuit would do without meddling with mango flavor.
Condensed Milk: As the sweetness is a little subjective to the sweetness of mangoes, I'd recommend relying on your taste buds and adding more condensed milk or powdered sugar to the mango puree.
Cream: I used whipping cream that doubles upon whipping. But whipped cream or similar options should do. If your cream is already sweetened add just ½ can of condensed milk or less.
How to make it?
Mango delight is one of the easiest desserts to make and the tastiest too!
- Start by peeling and chopping mangoes. Blend it with condensed milk. Do a taste test, we want the puree to be sweeter than you'd like. Because 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 little cream for garnish. Stir in the mango puree in one direction. Avoid over-mixing or deflating cream. Make a layer of biscuit in the ice cream glasses or a 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 biscuit and mango chunks and pour the remaining mango cream on it.
- Garnish with nuts, crushed biscuits, and coconut flakes. I also did those hearts by dotting 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!
- (Pro tip: If you accidentally freeze this dessert longer, the cream will be like ice cream but the mangoes will freeze to crystals.)
A reader suggested using steamed and slightly sweetened peaches instead of mangoes in this recipe. You can also use canned mangoes in this dish.
Another reader suggested adding some mango juice powder like (Tang Mango Juice powder) to make it more tangy and yummy.
Yes! you can make custard instead and use it instead of mango cream between layers. Consider adding some cream and mango puree in custard to make the dessert rich and creamy.
You can either add a layer of mango jelly at the bottom. Let the jelly set and continue with the layers in the recipe. Another way is to add jelly crystal between layers along with the mango chunks.
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Mango Delight Recipe
- 3 cup mango chunks
- ½ can condensed milk, more to taste, or add more sugar
- 1.5 cup (400 ml) whipping cream, whipped until doubled
- 20 nos Marie biscuit
- Crushed biscuit and nut to garnish
Make Mango Cream
- Divide mango chunks into two half.
- Blend half of mango chunks with condensed milk.
- Whip chilled cream in a large bowl until it is doubled. Stir in the mango puree in one direction. Avoid over-mixing or deflating cream. Save little cream for garnish.
- Now make a layer of mango cream at the bottom of a glass dish. Make the next layer of biscuits. Cover that layer of biscuits with remaining 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 biscuit and mango chunks and pour the remaining mango cream on it.
- Garnish with nuts and crushed biscuits. Set the in the fridge for 2-4 hours to set and chill. Before serving place the dish i the freezer for 30-45 minutes. Serve super chilled, enjoy!