Mango Tango Juicy Balls

Mash the sponge cake with pineapple syrup and make dough out of it.

Then make 1 to 1 1/2 inch balls out of all the dough by adding mango and pineapple cube in between each ball.

In a deep bowl add cream, milk, sugar, mango puree and mix well.

Now add all the balls gently along with mango crystal jelly.

Refrigerate it for 2-3 hours.

Serve chilled in hot summer evening.