Mango Serradura


1 ripe big mango, chopped
12-15 Marie biscuits
2 tbsp cashew nuts
250 ml whipping cream
1/2 cup condensed milk (add as per sweetness)


  1. Coarsely grind / powder the biscuits and cashew nuts together and keep it aside.
  2. Puree the mango adding little condensed milk and keep it aside.
  3. In a bowl, whip the cream to soft peaks. Then add in the remaining condensed milk and whip again until stiff peaks are formed.
  4. In small serving glasses, assemble the dessert by layering with the biscuit mixture, then the cream mix and then mango puree.
  5. Repeat the same with layers of biscuit mixture, cream mix and mango puree till it reaches the top.
  6. Sprinkle some biscuit powder and keep it in the fridge to cool for 1-2 hours…Serve chilled…

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