I'm embarrassed to admit that I'm one of those people that doesn't like mangoes. I'll eat a piece if I'm hungry, but if you give it to me in a dessert, I'll eat the whole thing. I don’t know if it’s mango season where you live but where I’m from we have the sweetest and juiciest mangoes in season right now. So obviously we have to make a dessert right?! Okay okay we don’t have to, but we want to. Without further babbling let’s get on with our dessert.
This is a pretty simple recipe so even if you’re not an
expert at cooking I’m pretty positive you’ll ace this. What you’ll need is a
few simple ingredients you may already have in your pantry, but if you don’t no
worries just go get ‘em!
Ingredients:
·
Medium sized mangoes 2
·
Vanilla cake or Marie
Biscuits 20 biscuits
(or according to dish size)
·
Whipping Cream 1
pack (200 ml) Chilled
·
Icing Sugar ¼
cup or 32 gm
·
Mango Puree ¼
Cup
Utensils needed:
·
1 small size bowl
·
2 medium sized bowls
·
1 spatula
·
Electric/ hand beater
·
Serving dish
·
Blender (optional)
·
Strainer/ Sifter
Method:
This a pretty simple process and very kid friendly, except
for the whipping part, so you can also have your child help you in the kitchen.
·
Let’s start by peeling our
mangoes and cutting them up in little 1 by 1 inch chunks
·
After you’re done cutting
put them aside in a medium sized bowl
·
Now, don’t throw away the
pits, take a small bowl and start scraping away all the pulp of the mango if
you think it’s not enough you can add another slice of a mango in it
·
This step is optional but
makes life much easier, you can take the pulp and put in a blender
·
Blend on high speed for 30
seconds to a minute depending on how long your blender will take
·
You can either strain the
pulp if you want it to be extra fine or just leave it as it is
·
In a separate medium sized
bowl pour in your whipping cream making sure it’s been chilled in the
refrigerator for 4 to 6 hours
·
Start beating it on high
speed for a minute
·
Gradually add your SIFTED
icing sugar, and if you don’t wanna make a mess make sure the beater is off at
this point
·
Resume beating for 2 to 3
minutes once the icing sugar is incorporated and you can see soft peaks
·
Next add in the mango puree
( save a little) and beat for an additional 30 seconds
Let’s Assemble:
At this point in the process you can ask your child to join
you since it can be a fun activity for them as well. Unless you’ve got guests
coming then I suggest keep them awaaaayyyy from the kitchen.
·
Take a 8*8 or 9*9 serving
dish or whatever you have on hand is fine
·
Layer your Marie biscuits
first, you can crush these or keep them whole
·
Add a layer of your mango
whipped cream
·
Next add a layer of mango
chunks
·
Keep alternating until you
reach the top and the final layer is the whipped cream
·
You can decorate this with
mango chunks or if you have the mango puree make swirls on top of it
Now comes the hard part. THE WAITING. For best taste keep it
refrigerated for at least 4 hours. Serve when chilled.
Alternative:
If you don’t have or don’t like the biscuits, they can
easily be substituted with Vanilla cake. Just make sure you soak the cake a
little you can use simple syrup (which is just sugar and water) or mango juice
if you like. Or a mix of whole milk, sugar and heavy cream. Make sure the sugar
is dissolved so that you don’t get tiny sugar crystals crunchies when eating.
That’s it from my side, hope you have fun making and eating
this because as soon as I’m done writing I’m going to go make myself one.
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