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Ingredients
:
12 cherries, chopped
4 ripe mangoes, peeled, cubed (alternately,
use tinned mangoes)
1 kg sponge cake
1 1/2 cups thick cream, beaten
vanilla essence
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Method
:
Squeeze skins of fresh mangoes, if used,
in 1/4 cup water to extract leftover mango
juice and also add a drop of vanilla essence
to the water.
Cut sponge cake in pieces and arrange in
a dish. Sprinkle vanilla water over the
cake and keep for 15 minutes.
Cover the cake with mango pieces and pour
the cream over the top. Decorate with cherries
and chill. Serve chilled.
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