How to Make Mango Caramel Delight at Home

 How to Make Mango Caramel Delight at Home

Ingredients:

Pure unsalted butter 60-70g

Marie biscuits 200g

salt ¼ teaspoon

Prepare the mango puree:

Mango 3 medium

Prepare the butterscotch:

1 & ½ cup sugar

water 3-4 tablespoons

Almonds 100g

Nurpur unsalted butter 3-4 tablespoons (40g)

½ cup cream (room temperature)

vanilla essence ½ teaspoon

Chilled whipped cream 400ml

powdered sugar 1/3 cup

diced mango

Preparation:

Place the butter in a bowl and heat in the microwave until melted (40 seconds) and set aside.

Place the ladybugs in a food processor and chop finely.

Add melted butter, salt and mix until well blended.

In a serving bowl, add the crumble mixture and press firmly to an even layer and refrigerate until set (30 minutes).

Prepare the mango puree:

Place the mango in a pitcher and puree the mangoes (about 2 cups needed) and set aside.

Prepare the butterscotch:

In a flat-bottomed saucepan, add and spread the sugar and cook over very low heat until the sugar caramelizes and browns, swirling the pan occasionally.

On a clean silicone mat, add and spread the almonds, pour half of the caramelized sugar and keep half for later use.

Let cool completely and break into pieces, then place in a zip-top bag and coarsely crush using a kitchen pestle. The almond crunch is ready!

Heat the reserved caramelized sugar over very low heat, add the butter and mix well.

Add the cream, vanilla essence and mix well. The caramel sauce is ready!

let cool

Put the heavy cream in a bowl and beat well with a whisk.

Add powdered sugar and beat until stiff peaks form.

Put half the amount of whipped cream in a bowl and save it for later.

In the remaining heavy cream, add the prepared mango purée (reserve ½ cup for layering) and whisk until combined, then transfer to a piping bag.

In the reserved whipping cream, add the prepared butterscotch sauce (reserve 1/2 cup for garnish) and beat until well blended, then transfer to a piping bag.

In a serving bowl, drizzle with mango puree, cover with a layer of prepared mango cream and spread evenly.

Drizzle with prepared butterscotch sauce, prepared almond crunch, mango pieces, prepared butterscotch whipping cream and spread evenly.

Garnish with mango puree, caramel sauce, almond caramel crunch, diced mango and store in the fridge until chilled.