Mango Marshmallow Cake

(A) Base: 
200 gm digestive biscuits 
80 gm melted butter 

Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use. 

(B) Marshmallow filling: 
10 pcs of marshmallow 
300 ml of HL milk 
80 ml of diary whip cream 
150 gm Mango Puree (unsweetened) 
8 pcs of gelatine leafs 
80 gm sugar 

Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved. 

(C) Gelatine Topping: 
6 pcs of gelatine leafs 
200 ml of water 
4 tbsp sugar 

Boil all ingredients until dissolved. 

Assembling the cake: 

Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh mangoes. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.


by Jestina