• Unwrapped and peel off paper liners of Fudgee Barrs.
• Cut Fudgee Barrs into small cubes and set aside.
• Wash and dice large mango then set aside. Use a sweet but not overripe mango.

~ Cream Mixture ~

• Pour all-purpose cream in a bowl, chilled overnight.
• Using a hand mixer, whip over high speed until it doubles in volume.
• Chill for 20 minutes and whipped again until fully aerated.
• Add condensed milk and whip until well combined.
• Note: adjust sweetness according to your taste.

~ Assemble ~

• For extra toppings, you can add some chocolate sprinkles and graham crackers (optional).
• We need six pieces of disposable plastic cups with a cover lid.
• First, arrange a single layer of cake slices at the bottom of each cup.
• Flatten the cake lightly to fill in the gaps.
• Top with sweetened cream and spread evenly.
• Next, top it with diced mango.
• Cover with another layer of vanilla-custard Fudgee Barr cake.
• Top with another layer of cream and spread evenly.

~ Decorate ~

• Top with graham crackers (optional).
• Add diced sweet mango.
• Finish with some chocolate sprinkles, crushed nuts, or any toppings you like.
• Refrigerate for at least 2 hours before serving.