INGREDIENTS
- 3 medium size mangoes - thinly sliced
- 250g mascarpone cheese
- 300ml thickened cream
- 4 tablespoon caster sugar
- 250g finger biscuits
- 1 teaspoon vanilla essence
- 1 cup mango nectar (or orange juice)
INSTRUCTIONS
- Line base of 20 or 22 cm springform cake pan
- Whisk cream.
- Add sugar and vanilla essence, whisk to combine
- Add mascarpone cheese and whisk to combine.
- Dip biscuits in mango nectar and arrange in the base of the cake pan
- Spread half of the cream-cheese mixture on to the biscuits.
- Top with mango slices.
- Repeat for the second layer of biscuits dip in mango nectar, spread the cream cheese mixture and top with mango slices.
- Brush the top layer with some gelatine (or agar-agar) to give mango slices a shine as to stop them from oxidising.
- Refrigerate overnight
- Carefully remove the sides and serve chilled.
NOTES:
- Depending on mango. If the mango is sweet then reduce the sugar and vice versa.
- www.mykeuken.com