Mangoes chopped 2
Lychees tinned 12
Ginger cookies 12
Butter 60 grams
Cream cheese 300 grams
Cream whipped 1 cup
Gelatin 2 teaspoon
Preheat oven at 180° C. Crush ginger cookies in a mixer jar. Transfer into a bowl, add butter and mix.
Spread this mixture in a cake tin. Bake in the preheated oven for 5-6 minutes.
Roughly chop lychees and add and mix well. Add mangoes and mix well.
Remove the cake tin from the oven and spread the lychee-mango mixture over the cookies base evenly.
Chill in the deep freezer for 10 minutes.
Take it out of the deep freezer and let it set in the refrigerator overnight. Step 8
Cut into wedges and serve chilled.
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