Ingredients
- ¾ cup mango pulp (plus extra for dipping and topping, about ⅔ cup more)
- 16 oz (450 g) mascarpone cheese
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream or double cream
- 260 g ladyfingers
- ½ ripe mango, sliced thinly (for garnish)
- ¼ cup fresh mint leaves (for garnish)
- 1–2 tablespoons water (if needed to loosen pulp)
Instructions
- In a bowl, whisk mascarpone cheese, sugar, and vanilla extract until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold one-third of the whipped cream into the mascarpone to lighten it, then fold in the rest gently until fluffy.
- Fold ¾ cup of mango pulp into the mascarpone cream mixture and set aside.
- Pour ⅔ cup of additional mango pulp into a shallow dish and loosen with water if needed.
- Dip each ladyfinger into the mango pulp for about 10 seconds and layer them at the bottom of a serving dish.
- Spread half of the mango mascarpone mixture over the ladyfingers and smooth it out.
- Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Before serving, spread the remaining mango pulp on top.
- Garnish with mango roses made from thin mango slices and scatter fresh mint leaves on top.
Notes
- Use canned mango pulp when fresh mangoes aren’t in season.
- Make ahead and chill overnight for best flavor.
- Substitute ladyfingers with sponge cake if needed.
- Serve in individual cups for a party-friendly version.
- Skip decorative roses for a quicker version—use mango cubes instead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 24g
- Sodium: 80mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
