Ingredients

• 3 packages of Coco Nieves Dondé cookies
• 2.20lb (1 kilo) of fresh mango
• 0.26gl (1 litro) of whipping cream (Chantilly type)
• 17oz (500gr) white sugar
• 2 Tbsp vanilla extract
• Coconut for decoration

Method

1. In a bowl place the cream, sugar and vanilla. Beat with a hand or electric whisk until the cream is whipped. Taste and adjust flavor.
2. Peel and cut the mango into cubes, set aside.
3. In a deep baking dish or tray proceed to the assembly starting with the Coco Nieves cookies on the base, cover it all and add a generous amount of whipped cream, add the cut mango and repeat until the tray is full.
4. Decorate with more whipped cream, mango and coconut. 
5. Refrigerate for 2 hours before serving.