Mango Misu
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Mango Misu
Recipe by Magdalena Roze
Serves: 6–8
Dish size: 20 x 20 cm glass dish (or similar round equivalent)
Ingredients:
1.5 cups orange juice
Cream Layer
250g mascarpone
300ml thickened cream
4 tablespoons icing sugar
2 teaspoons Vanilla extract
Assembly
1 packet Savoiardi/ lady finger biscuits (around 28 lady fingers)
2 ripe mangoes, peeled and thinly sliced
Topping:
3 tablespoons toasted coconut flakes
METHOD
For the cream, in a mixing bowl, whisk the cream, vanilla and icing sugar until soft peaks form. Fold in mascarpone.
Pour orange juice into a small bowl, but large enough to fit a biscuit. To assemble, briefly dip each Savoiardi biscuit into (1–2 seconds per side) and line the base of the glass dish. Spread half the cream mixture over the soaked biscuits. Layer the mango slices evenly over the cream. Add another layer of dipped biscuits, then spread the remaining cream on top.
Cover and refrigerate for at least 4 hours (or overnight) for the flavours to meld and the layers to set. Just before serving, sprinkle toasted coconut flakes.
