Made with layers of ladyfingers soaked in a mango juice, a creamy mango mascarpone cream, and fresh mango, this creamy delight takes only 7 ingredients and 10 minutes of work.
For the mango mascarpone cream, add the mascarpone cheese, mango pulp and sugar to a bowl. Use an electric mixer to whisk on medium speed for ~1-2 minutes until the mixture is creamy
Add the heavy cream and whisk for 2-3 more minutes on medium speed until the mixture becomes thick and fluffy. Do not overmix, as that will cause the mixture to split and become grainy. Taste and adjust as needed
Make the mango juice soak by whisking together the mango pulp and hot water
To assemble, dip the ladyfingers one by one in the soak for 3-4 seconds total, and arrange in one layer in the bottom of your serving dish
Top with half of the mascarpone cream and spread it evenly. Then add a layer of chopped mangoes
Repeat with a second layer of the ladyfingers and mascarpone cream. If you want, you can pipe the mascarpone cream in the second layer instead of spreading it out
Refrigerate for 6 hours (or overnight). Then decorate with more cubed mangoes, serve and enjoy!
