Mango Biscuit Pudding

Peel and chop the mangoes into small pieces. Sprinkle them with sugar and let them sit for 5 minutes to release their juices.

In a small pan over medium heat, cook the mango-sugar mixture for 3-4 minutes until the sugar dissolves and the mixture becomes smooth.

Transfer the mango pulp to a bowl and allow it to cool completely.

In a mixing bowl, whisk the softened butter and powdered sugar until the mixture is light and creamy.

Add the chilled cream and vanilla extract, then whip until soft.

Fold the cooled mango pulp gently into the whipped cream mixture, ensuring it is well combined.

Dip each Marie biscuit briefly into the milk and arrange them in a single layer at the bottom of a flat serving dish or glass container.

Spread a thin layer of the mango cream mixture evenly over the biscuit layer.

Repeat the process, alternating layers of biscuits and mango cream. Build 2-3 layers or more, depending on the height desired.

Use a vegetable peeler or grater to shave the chocolate bar. Generously sprinkle the chocolate shavings over the top layer of mango cream.

Cover the dish with cling film or a plate and refrigerate for at least 2 hours, or preferably overnight, to let the flavours meld and set nicely.

Slice the pudding and serve chilled for a refreshing dessert that’s perfect for warm weather or any special occasion.