1 cup mango pieces
1 cup mango pulp
1 packet (200g) cream
1/4 cup milk
1/2 can (100g) condensed milk, or to taste
Vanilla cake slices

Add a couple of tablespoons of condensed milk in milk, stir and keep aside.
Blend the mango pulp into puree. Keep aside.
Beat cream; add the mango pulp and the remaining condensed milk. Mix well with hand or electric beater.
At this point, taste the cream mixture for sweetness, and add more condensed milk if needed, since the sweetness of mangoes vary according to their types.
Take a serving dish, layer the bottom with cake slices, and pour the milk and condensed milk mixture over it to moisten the cake. Pour a layer of the mango cream mixture, saving half for the top layer.
Places the mango pieces over this cream layer, and then top with the remaining cream. Decorate the top in any way that pleases you — I simply used some mango chunks and cream.
Note: Jelly, nuts and other things can also be added in the layers, the choice depends on your taste buds.
I have kept the recipe very simple and straightforward, needing just some fruit cutting and mixing. Why cook in this heat when something so delightful can be whipped up, literally, in minutes!