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. If you try the Mango Delight recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube. If you love that old-fashioned South Asian dessert you must check my Cold cake, Chocolate Biscuit Pudding, and Lemon Mousse Cake. 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. Another reader suggested adding some mango juice powder like (Tang Mango Juice powder) to make it more tangy and yummy.
📖 Recipe
