Ingredients - serves 15
For the filling:
1 cup (240 gm) mango pulp (I used Alphonso Mango pulp)
1 cup (240 gm) sugar
Pinch of salt
4 egg yolks
3 Tbsp (24 gm) gelatine
2 cups (480 gm) cream, chilled
2 cups (500 gm) mascarpone cheese
Mango slice for decor. Forgot to take
photo till almost the end!!
Method
A 10" spring form/loose based cake tin lined with butter paper – I used a pyrex dish.
Method
Sprinkle the gelatine in the 1/2 cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water - the mango pulp, sugar, salt, and the yolks and cook over low heat till well mixed and slightly thickened. This is the "`custard'.
When the custard is warm, add the soaked gelatine mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.
Whip cream till thick and when the custard is ready, fold in the mascarpone cheese and then the cream.
Put cut slices of mango pieces and mix lightly.
Transfer the mixture to the cake tin, or Pyrex dish levelling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.
Loosen edges of the cake by passing a blunt knife around it, between cake and sides of pan.
Transfer cake to a serving dish. Decorate the mango slices over the top, and serve chilled.
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