Mango Misu

Magdalena Roze’s mango misu is a tropical take on tiramisu, layering orange juice-soaked lady finger biscuits with mascarpone cream and fresh mango. Topped with toasted coconut flakes, it needs no baking and takes 15 minutes to assemble.

Magdalena Roze

Mango Misu

Dish size: 20 x 20 cm glass dish (or similar round equivalent)

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Prep Time 15 minutes mins

Chilling (or overnight) 4 hours hrs

Total Time 15 minutes mins

Servings: 6 serves

Ingredients Method

Ingredients

 

CupsMetric

 

1x2x3x?

• 1.5 cups orange juice

Cream Layer

• 250 g mascarpone
• 300 ml 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

 

1. For the cream, in a mixing bowl, whisk the cream, vanilla and icing sugar until soft peaks form. Fold in mascarpone.
2. 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.
3. 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.

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