300 gms mango pulp
1/4 tsp Mango essence
30 gms castor-sugar
50 ml thick cream
Puree the mango, mango essence with castor sugar. Sieve the pulp to remove any big pieces and make smooth and refrigerate for 1/2 hour.
Whip the cream and fold into the mango puree gently until fully combined.
Keep it aside to chill in fridge.
250 ml whipping cream
2 tbsp caster sugar
Put sugar and extremely cold whipping cream into the big bowl. With help of hand held mixer whisk just until the cream reaches stiff peaks.
Keep aside in the fridge for later use.
12-14 chopped strawberries
4 tbsp icing sugar
1 tsp lemon juice
To make Strawberry coulis, in a pan add chopped strawberries couples of tbsp of water and lemon juice and cook it for 5-6 minutes. Cool and transfer it in a sauce bowl.
Chopped fruits (strawberries and mangoes)
Crushed digestive biscuits
In a nice tall start layering with mango mousse , decorate side with slices of strawberry , then a layer of crushed biscuits and then add couple of dollops of whipped cream.
Top it with strawberry coulis and chopped fruits.
Serve it chilled.