A delightful fusion of tangy mangoes and creamy mascarpone, mango-misu is a scrumptious dessert that will transport tastebuds to paradise.
Ingredients
1 1/2 cups mango nectar
1/2 cup dark rum
600mL Woolworths thickened cream
250g Woolworths mascarpone
3/4 cup caster sugar
280g sponge fingers
3 Calypso® mangoes, flesh thinly sliced
Directions
Step 1
Combine 1 1/3 cups mango nectar and 2 tbs rum in a small bowl.
Step 2
Using electric beaters, beat cream, mascarpone, 1/2 cup sugar and 1/4 cup remaining rum in a large bowl until well combined and firm peaks form.
Step 3
Working with half of the sponge fingers, dip one at a time into the nectar mixture and turn to coat. Place over the base of a 2.8L serving dish. Arrange one-third of the mango on top. Top with half of the cream mixture. Spread evenly. Repeat layers with the remaining sponge fingers, half of the remaining mango and the remaining cream mixture. Cover and place in the fridge overnight to set and develop flavours.
Step 4
Combine remaining nectar and rum. Place remaining sugar in a small saucepan. Add 2 tbs water. Stir over medium heat until sugar dissolves. Increase heat to high and cook for 3 minutes or until golden. Remove from heat and carefully add nectar mixture. Stir over medium heat for 1 minute or until well combined. Transfer to a small bowl. Set aside to cool (will thicken on standing). To serve, top dessert with remaining mango and drizzle with syrup.