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Prep Time: 40 Minutes Cook Time: 140 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This is the winning recipe in this week's Thursday magazine(dated Sept. 5-11th'2002). It was submitted by Sandhya Prasannakumar and won her 50 US Dollars! It looks luscious and will surely be tried by me in the coming week! Ingredients:
2 ripe mangoes, cut and mashed |
2 bread, slices |
250 ml mango juice |
100 g vermicelli, cooked in water |
50 g corn flakes (toasted) |
1/4 can condensed milk |
50 g cashews |
vanilla ice cream |
cherries, to garnish (optional) |
Directions:
1. Cut the bread slices into cubes and toast them.
2. Dip these in mango juice.
3. Cut the mangoes and mash them.
4. Cook the vermicelli in water.
5. Take a serving bowl.
6. First spread a layer of the bread slices (toasted) and soaked in mango juice.
7. Add a layer of cooked vermicelli.
8. Pour condensed milk to form a thin layer.
9. Evenly spread the mashed mango on top of the vermicelli layer.
10. Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
11. Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
12. Keep the bowl, covered, in the refrigerator for about 2-3 hours.
13. Serve cold!
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