Creating a delightful mango dessert is a breeze! With just a few store-bought ingredients and a little bit of layering magic, you can whip up a refreshing and utterly delicious treat. Perfect for celebrating Eid or any special occasion, this dessert is sure to bring a smile to your face. Give it a try and prepare to be amazed by the incredible flavors!
Ingredients for mango delight
Mango puree
Summer is all about mangoes, and my favorite way to eat mangoes is to make this mango dessert for which I used a can of mango puree and fresh ripe mangoes to layer in between the cake. If you don’t have canned mangoes use the pulp of two large mangoes.
Sugar
Mangoes inherently possess a delightful sweetness, but I added 2 tablespoons of granulated sugar to the dessert. You can customize the amount of sugar according to your personal preference.
Heavy cream
I used full-fat heavy whipping cream, which some countries also call double cream.
Butter cake for Mango Delight (A Summer Dessert)
To prepare this delectable dessert, it is essential to use a butter cake as the base. The rationale behind selecting a butter cake as opposed to a sponge cake lies in its dense and textured composition, which ensures that it holds up well when combined with the mango mixture. While I utilized Saralee’s butter cake for this recipe, you also have the option of using a homemade version or obtaining one from your local bakery.
Fruits
I usually use one can of mixed fruit and fresh strawberries and mangoes in this dessert. Any soft seasonal fruits such as blueberries, raspberries grapes taste good in this dessert.
How to serve mango delight?
Mango Delight is my favorite summer dessert because I can make it in advance, usually the day before serving, and it can stay up to three days in a refrigerator. This dessert is full of calories, yet you can’t resist eating it. It is best to serve it chilled along with some fresh fruits.
Mango Delight
Ingredients
- 1.5 cups Mango pure canned
- 1.5 cups Heavy cream
- 2 tbsp Sugar
- 1 Sara lee butter cake
- 16 oz Mixed canned fruit
- 1 cup Fresh fruit of your choice
Instructions
- Add sugar, whipping cream, and mango pulp into a blender and blend for 30 seconds. Don't over-mix.
- Thaw the butter cake according to the package directions, and cut it into 1-inch slices.
- Wash and cut fresh fruits.
- Add the first layer of cake, then add a layer of canned and freshly cut fruits, and then a layer of mango purée.
- Keep repeating until everything is used.
- Garnish with fresh fruit or heavy cream. Let it cool in the fridge for 30 minutes before serving.