2-3 servings; 20 preparation; at least 4 hours waiting time.
This dessert is a great celebration of pure fruit taste. With very few ingredients you can create a really good dessert where the mango is definitely the hero of the dish. The taste speaks by itself and doesn’t need a lot of additional improvements. I really wanted to leave the mango shine and it worked.
The textures work together perfectly. You have a thick jelly on the bottom, silky light creme layer and sweet mango cubes on top. If you want to make variations without changing the dessert a lot, mince mint leaves and mix them with the creme. I used mint for decoration this time, but I tried the creme and mint apart and it worked just fine. You can also add chopped walnuts between the jelly and the creme. They will give more bite of the dessert.
This combination will satisfy even the most picky guest you have. Just make sure that your mangos are ripe enough, they will be sweeter and easy to work with.
- 2 ripe mangos
- 250 g mascarpone
- 250 g whip cream
- 1 tbsp sugar
- 5 gelatine sheets
- 2 tbsp mint, minced
Peel the mangos, cut them in half and remove the seed. Cut 1/4 of the “meat” in fine even cubes and set in the fridge for later. Make sure that the cubes are not too big and are cut evenly. Put the rest of the mangos in a blender or food processor and blend until smooth.
Mango jelly: Put two gelatine sheets in a bowl with 2 tbsp of water. When the gelatine becomes soft, transfer to a sauce pan and heat on the stove until dissolved. Set aside to cool. Mix 1/2 of the mango puree and the gelatine. Transfer to two glasses and put in the fridge to set. If you are using smaller glasses, divide the puree evenly between them.
Mango creme: Put three gelatine sheets in a bowl with 3 tbsp of water. Repeat the steps as written above. Let the gelatine cool. Beat the whip cream and sugar in a food processor. Add the mascarpone. When the mixture is smooth mix it with the remaining mango puree and the gelatine. Pour the mixture in the glasses on top of the mango jelly. Leave in the fridge until it sets.
When the creme is set, put a couple of mango cubes on top. Decorate with minced mint leaves. Enjoy!