Ingredients:

• 1&1/4 kg. sponge cake
• 4 large ripe mangoes
• 1.5 cups – thick cream, beaten
• Vanilla essence
• 12 Cherries

Method:

1. Cut sponge into fingers and arrange in a dish. Wet with the leftover mango juice taken from the skins squeezed in water.
2. Mix a drop of vanilla essence in 1/4 cup water and sprinkle over cake. Reserve.
3. After 15 mins. cover cake with mango cubes and pour cream over to cover.
4. Chop cherries and decorate on top.
5. Chill and serve cold.