Mangomisu
Prep time: 25-30 mins
Cooking time: 4-6 hrs or overnight
Serves: 8-10 portions
Ingredients:
- 500g Mango Flesh
- 400g Double Cream
- 3 Tbsp Condensed Milk
- 1 Vanilla Bean
- 400g Mascarpone Cream
- 400g Coconut Milk
- 200g Lady Fingers
- 1 Cup Desiccated Coconut
- 2 Tbsp Icing Sugar
Method:
- Cut the mango flesh into medium size pieces to fit in a blender. Blitz the mango until puree and set aside in the fridge.
- Place the double cream into a large bowl. Add 2 Tbsp of condensed milk. Scrape out the vanilla seeds from the vanilla bean and add to the bowl.
- Whisk using an electric mixer until soft peak. Add the mascarpone and mix again for about 1 minute or until hard peak.
- Add 1 cup of the mango puree and fold it through using a spatula until combined.
- Add 2 kitchen spoons of the cream mixture to the bottom of your chosen dish for the Mangomisu and spread it around the base of the dish.
- Mix 1 Tbsp of condensed milk with the coconut milk and ¼ cup of water into a bowl and mix well to combine.
- Soak half a packet of the lady fingers into the coconut milk for 20sec or until soften and arrange on top of the cream. Then spread some more cream mixture to cover the biscuits and spread 4 Tbsp of the mango puree all over the top of the cream.
- Repeat the steps with the biscuits, cream and mango until finished. Place in the fridge for at least 4-6 hrs. or preferrable overnight.
- Toast the desiccated coconut in the oven for 5mins at 180°C until golden. Sprinkle on top of the Mangomisu before serving and dust with icing sugar.
