Step-by-Step Instructions

1. 1.Prepare Mango Puree

   Roughly cut 2 large mangoes and blend them into a smooth puree. Set aside 2-3 tablespoons of this puree for later decoration.

2. 2.Prepare Biscuit Base

   Crush 3 half rolls of Candy biscuits into fine crumbs. Add the crushed biscuits to a serving tray.

3. 3.Set Biscuit Base

   Add 2-3 tablespoons of milk (or melted butter) to the crushed biscuits. Press the mixture firmly with a glass to form an even base. Refrigerate for 10 minutes to allow the biscuit base to set.

4. 4.Whip Cream

   Pour 200 ml of well-chilled dairy cream into a bowl. Beat with a hand whisk for 2-3 minutes until the cream becomes fluffy.

5. 5.Combine Cream and Condensed Milk

   Add 1 cup of condensed milk to the fluffy cream. Continue beating for 1-2 minutes until the condensed milk is thoroughly mixed with the cream.

6. 6.First Layer of Mango Puree

   Spread a layer of the prepared mango puree (from Step 1) evenly over the set biscuit base.

7. 7.First Layer of Mango Slices

   Arrange a layer of mango slices (from 1 large mango, cut into slices) over the mango puree.

8. 8.First Layer of Cream

   Add a thin layer of the cream and condensed milk mixture over the mango slices and spread it evenly.

9. 9.Second Layer of Mango Slices

   Add another layer of mango slices over the cream layer.

10. 10.Final Layer of Cream

    Pour the remaining cream and condensed milk mixture over the mango slices and spread it smoothly with a spatula.

11. 11.Decorate the Dessert

    Decorate the edges of the dessert with the remaining crushed biscuit crumbs. Add dollops of the reserved mango puree (from Step 1) on top of the cream. Use a toothpick to create swirl designs with the mango puree.

12. 12.Chill and Serve

    Refrigerate the mango dessert for 3-4 hours to allow it to set completely and chill thoroughly. Serve cold.