Mangomisu is an exquisite dessert that combines Italian sophistication with a tropical twist. Crafted by Chef Anant Bansode at the Four Points By Sheraton in Navi Mumbai, Vashi, this recipe is a luxurious treat. The dessert features layers of savoiardi ladyfingers soaked in a flavorful coffee syrup, complemented by a rich mascarpone and mango pulp mixture. Fresh Alphonso mangoes add a burst of flavor and elegance, making this dessert perfect for any special occasion.
Preparation Time and Recipe Details:
- Total Cook Time: 2 hours 17 minutes
- Prep Time: 15 minutes
- Cook Time: 2 hours 2 minutes
- Servings: 4
- Difficulty Level: Easy
Ingredients:
- 300 g savoiardi (ladyfingers)
- 500 g high-quality mascarpone cheese
- 4 medium eggs
- 200 g granulated sugar
- 30 g espresso coffee powder
- 150 ml water
- 30 ml Kahlua liquor (optional)
- 100 g mango pulp
- 2 fresh Alphonso mangoes
Instructions:
- Begin by preparing the coffee syrup. Mix water, coffee powder, and half of the granulated sugar. Add Kahlua liquor if you prefer, then set aside.
- Cook the egg yolks with the remaining sugar over a double boiler until the mixture thickens. Whip the mixture until it forms peaks.
- In a separate bowl, blend the mascarpone cheese with the mango pulp until the texture is smooth and creamy.
- Gently incorporate the whipped egg mixture into the mascarpone cheese. Briefly dip the ladyfingers into the coffee syrup and arrange them in your chosen mold or bowls, avoiding over-soaking.
- Layer thin slices of fresh Alphonso mangoes over the ladyfingers, then cover with the mascarpone cream. Repeat the layering process and refrigerate for at least 2 hours to set.
- Before serving, dust the top with cocoa powder and garnish with additional Alphonso mango slices.
