Chocolate – Mango Jugalbandi sounds Funny!I have named it this because its a good mix of chocolate and creamy mango pulp.A must try recipe in summers when you are in mood to skip the dinner,its a satisfactory dessert specially for kids.
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Yield / Serves
Bourbon Biscuits - (8 to 10 pieces)
Sugar - 1 tbsp
Condensed milk - 2 tbsp
Milk - 2 tbsp( you can add more to make the batter little wet)
Fresh cream - 200 ml
Mango pulp - half cup(1 mango is enough)
Castor sugar - 2 tbsp
Chocolate bar or compound - half cup
First take a bowl and add biscuits in it by crushing them or you can grind them also. Add sugar also and grind it with the biscuit powder. Now add condensed milk and milk slowly.
Mix it well. Now take a pan add cream in it and add chocolate bar in the cream. Wait for a boil,mix it again so that the chocolate should melt properly. Let it cool a little bit.
Take the chocolate cream and mix with crushed biscuits. Pour the mix in the moulds and keep in fridge for 30 minutes to 45 minutes (till it gets chilled) Now take mango pulp add castor sugar and rest of the cream (100 ml) in it.
Mix it well by whisking it and keep in fridge for 10 minutes. Now take the moulds and pour the mango creamy pulp on the top of chocolate biscuit mix. Again set in fridge for 10 to 20 minutes to serve it chilled.
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