Mango Cream Cake With Jelly Base

Ingredients:

• 1-2 Sweet yellow mango
• 250 ml all purpose cream
• 150 ml condensed milk
• 1/4 pack unflavored powdered jello (1 pack needs 1.5 liters of water)
• 1/2 cup powdered sugar

To do:

• Boil 1 1/2 cup water with 1/4 pack jello mix and stir.
• After about 10 minutes of boiling, add 1/2 cup powdered sugar.
• Stir until sugar is dissolved and let cool.
• Once mixture is cool, pour in a pan as base.
• Place mixture in freezer until base slightly forms.
• While the base mixture is in the freezer, mix 250 ml all purpose cream and 150 ml condensed milk.
• Once base is slightly formed, pour in the mixed all purpose cream and condensed milk.
• Place pan in freezer until the mix is slightly solid. (Note that the cream needs to be slightly soft on top so that the mangoes will still sink a little.
• Cut mangoes into small pieces and place on top of the mix.
• Leave the mango cream cake with jelly base in freezer for 1-2 hours.
• Top slice with nutella. (Optional)

Happy eating! :-)