Mango cream cake
Mango cream cake
Steps
- 1
Pour bluebird whipped cream (powder) in a mixing bowl and add 40 ml mango juice. Beat with an electric hand beater and make it fluffy.
- 2
Put chopped mangoes in a mixer grinder and make it pulp or take 1/2 cup thick mango pulp.
- 3
Add this pulp into whipped cream and mix it well. Pour in a silicon mould and keep in the freezer for 1-2 hours or till cream cake will freeze.
- 4
When it become freezed and it was easily remove from the mould. Decorate with biscuits and chopped mangos. Always keep in the freezer.
- 5
Mango cream cake is ready to serve.
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