By 
10 min
4 people
Mango Mascarpone Cream
This dessert is really easy to make, it’s a no-bake dessert. You will not find easier than this one.
You can also make this with just cream, but I like the combination with mascarpone I think it’s a lot tastier and it also makes the mousse firmer.
I often use digestive cookies in these types of dishes because they are not too sweet and also crumble easily. But you can also use other types of cookies.
What do you need?
- 300 gr (10,58 oz) cream
- 200 gr (7,05 oz) mascarpone
- 8 gr (0,28 oz) vanilla sugar or you can use 1/2 teaspoon vanilla extract
- 2 tablespoons of powdered sugar
- 1 mango
- 120 gr (4,23 oz) digestive cookies (you can also use other crumb cookies)
How to make it?
Whip the cream together with the vanilla sugar.
In a large bowl, stir the mascarpone together with the icing sugar.
Fold the cream under the mascarpone, do this carefully so that not all the air goes out of your cream.
Peel the mango and mix the mango flesh with a hand blender.
Keep 3 tablespoons of the mango puree aside. Gently fold the remaining puree under the mascarpone cream.
Crumble the digestive cookies, I do this by putting the cookies in a freezer bag and then crumbling them with my hands or rolling pin.
Divide the cookie crumbs over 4 glasses. Set aside a little for finishing (1 to 2 tablespoons)
Then spoon the mascarpone cream on top of the cookie crumbs.
Divide the remaining mango puree over the four glasses. Spoon this on top of the mascarpone cream.
Finish with a little cookie crumbs.
Place in the refrigerator for 1 hour or more to allow the mascarpone cream to stiffen a little more.
Bon Appetit!
