Mango Dessert Without Cheese

• Chill fresh cream for 4 hours

Nutrition values are AI-estimated based on ingredients.

• 75g Biscoff biscuits or any digestive biscuits
• 3 to 5 tbsp melted butter
• Fresh chhena made from 500 ml milk
• 1 medium-sized sweet ripe mango
• ½ mango cut into small chunks
• 1 small mango
• 100g to 150g Amul fresh cream or whipping cream
• 150 ml sweetened condensed milk
• Plain crushed biscuits for garnish
• Fresh mint leaves for garnish

1. 1Grind Biscoff or digestive biscuits into a fine powder.
2. 2Mix the biscuit powder with melted butter and press firmly into an even base in a tray.
3. 3Refrigerate the biscuit base for 10-15 minutes to set.
4. 4Combine fresh chhena, roughly chopped mango chunks, chilled fresh cream, and sweetened condensed milk in a mixer jar.
5. 5Blend the mixture until it forms a very smooth, thick, and creamy yellow paste.
6. 6Spread a layer of finely chopped mango cubes over the set biscuit base.
7. 7Pour the prepared mango cream mixture over the mango chunks and level it with a spatula.
8. 8Blend a small mango into a smooth pure mango puree.
9. 9Spread the pure mango puree evenly on top of the cream layer.
10. 10Garnish the edges of the dessert with plain crushed biscuits and place fresh mint leaves in the center.
11. 11Cover the dessert with cling film and refrigerate for 3-4 hours to chill and set completely.
12. 12Serve the chilled dessert directly from the container.

These instructions are our analysis of the original video. Watch on YouTube →