Biscuit Base :
Mix the crushed biscuits with the melted butter. Divide this mixture into the bottom of 4 220 ml cups and press down lightly.
Mango Layer :
Pour 150g of mango pulp over the biscuit base in each cup.

Mango Cream :
Whip 200 ml of whipped cream until stiff peaks form. Gently fold in 200 g of mango pulp. Divide this cream over the mango layer in the cups.
Vanilla Cream :
Whip the remaining 100 ml of whipped cream with the sugar and vanilla until stiff peaks form. Add this cream on top of the mango cream layer.
Decoration :
Decorate each glass with candied cherries and fresh mint.
Refrigeration :
Refrigerate the cups for at least 1 hour before serving.
This no-bake recipe is perfect for special occasions or simply to treat yourself to a light, fruity dessert.

Biscuit Base :
Mix the crushed biscuits with the melted butter. Divide this mixture into the bottom of 4 220 ml cups and press down lightly.
Mango Layer :
Pour 150g of mango pulp over the biscuit base in each cup.

Mango Cream :
Whip 200 ml of whipped cream until stiff peaks form. Gently fold in 200 g of mango pulp. Divide this cream over the mango layer in the cups.
Vanilla Cream :
Whip the remaining 100 ml of whipped cream with the sugar and vanilla until stiff peaks form. Add this cream on top of the mango cream layer.
Decoration :
Decorate each glass with candied cherries and fresh mint.
Refrigeration :
Refrigerate the cups for at least 1 hour before serving.
This no-bake recipe is perfect for special occasions or simply to treat yourself to a light, fruity dessert.