|
Ingredients
|
Quantity
|
|
Cherries – chopped
|
12
|
|
Thick alphonso mango pulp
|
1 can
|
|
Alphonso mango (optional) peeled and cubed
|
1
|
|
Sponge cake
|
1 kg
|
|
Thick cream – beaten
|
1 ½ cups
|
|
Vanilla essence
|
few drops
|
Add vanilla essence to the
mango pulp. Reserve.
Cut sponge cake in fingers and arrange in a dish. Sprinkle mango
pulp over the cake and reserve for 15 minutes.
Cover the cake with mango pieces and pour the cream over the top.
Decorate with cherries and chill.
Serve chilled.
