“This is the winning recipe in this week's Thursday magazine(dated Sept. 5-11th'2002). It was submitted by Sandhya Prasannakumar and won her 50 US Dollars! It looks "luscious" and will surely be tried by me in the coming week!”
3hrs 40mins

Ingredients Nutrition

  • 2 ripe mangoes, cut and mashed
  • 2 bread, slices
  • 250 ml mango juice
  • 100 g vermicelli, cooked in water
  • 50 g corn flakes (toasted)
  • 14 can condensed milk
  • 50 g cashews
  • vanilla ice cream
  • cherries, to garnish (optional)


  1. Cut the bread slices into cubes and toast them.
  2. Dip these in mango juice.
  3. Cut the mangoes and mash them.
  4. Cook the vermicelli in water.
  5. Take a serving bowl.
  6. First spread a layer of the bread slices (toasted) and soaked in mango juice.
  7. Add a layer of cooked vermicelli.
  8. Pour condensed milk to form a thin layer.
  9. Evenly spread the mashed mango on top of the vermicelli layer.
  10. Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
  11. Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
  12. Keep the bowl, covered, in the refrigerator for about 2-3 hours.
  13. Serve cold!

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