Impress Em’ Mangomisu
In the flurry of the Christmas season, we’ve got work, shopping, tidying, school holidays, and Christmas menus to contend with! Isn’t Christmas time supposed to be happy? And relaxed?
If you need a quick and super easy dessert to make for Christmas, then this is the dessert for you! Don’t have time to bake? Not a fan of overly sweet desserts? Love fruit? Well this is for YOU!! This is the perfect season to use mangoes, as it is in season and in December the price of mangoes drops. This recipe uses Kensington Pride mangoes, as it is a personal favourite of mine and reminds me of my childhood in summer time when dad used to bring heaps of mangoes home from work trips up in north QLD, but you can use whichever mangoes you prefer.
- 3 ripe Kensington Pride mangoes (4 if you want extra on top)
- 600ml of thickened cream
- ¼ cup of icing sugar
- 1 large packet of savoiardi sugar finger biscuits
- 1 cup of fresh orange juice
Start by cutting the cheeks off all your mangoes. Using a sharp knife, cut into 0.5cm slices. Invert the cheeks and carefully slice them off and put aside. Cut off all the bits from the middle part of the mango too, this can be used in the bottom layer of the mangomisu (where no one can see it hehe).
Put all the thickened cream in a bowl, sift the icing sugar on top, and use an electric beater on high until the cream is nicely whipped. Put aside.
In a shallow tray, pour the orange juice in. Pop in a bunch of the savoiardi biscuits and let the juice soak in for a couple of moments. Repeat soaking as you use the biscuits up when assembling the mangomisu.
Layer the bottom of your serving bowl with the juice soaked biscuits. Top with a layer of cream. Then top with a layer of mango (use your ugly bits of mango here!). Repeat this layering again (this time use your pretty slices of mango for presentation).
Pop the mangomisu in the fridge for a couple of hours until ready to serve. You can make it the day before as well!