We are deep in mango season at the moment. Prices are reasonable, the mangos are sweet, juicy and abundant, and we are all trying to enjoy them as much as possible before they disappear in another month or so. In fact, scarcely any of my shopping trolleys for the last month haven't contained at least one mango. In case you were wondering, that's me you can hear humming "mmmmmmangos". So you won't be surprised to hear that the cover of this month's Delicious sang to me like the worst kind of siren, an evil mango and cream toting siren.
The cover dessert was a tropical fruit take on the classic tiramisu: a mango-misu. And I have some questions: "Oh why evil publishing geniuses are the most deadent desserts saved for the cover? Is it so they can endlessly haunt you, in every supermarket, in every newsagent ??" I'm sure that lots of people found themselves, just like me, reduced to buying enormous volumes of mascarpone and cream and mangos because they just COULD NOT STOP thinking about this dessert. And I can report that it really was delicious, as well as extremely rich and filling. We had it with some old friends, and we all loved it, even if we were largely unable to move after having a slice. In fact, this was a good thing as it made it it easier for me to force leftovers on them before they could escape. (There was no way that I was going to allow them to leave without taking enough of the leftovers to use as a door stop. That much temptation cannot be left in this house. Never.) Incidentally, I can see myself making this for many summers to come - probably not more than once a summer, but as an indulgent treat on a hot night, it is hard to beat. Even better, it was easy peasy to do.
Melinda from Melbourne Larder and I are exploring the Dec/ Jan edition of Delicious, and trying to cook as much as possible from this volume of our underutilised food porn. If, like us, you have food magazines lying around that have migrated to become bed-time reading instead of cooking inspiration, grab Delicious this month and join in. Drop either one of us a line; we'd love to have you join our "We Made It" challenge.
adapted from Delicious magazine, Issue 89, Dec/Jan
500g mascarpone cheese
600ml thickened cream
1/3 cup icing sugar
1 tsp vanilla extract
1/3 cup Cointreau - I ran out of cointreau, so I topped up with some brandy
Juice of two oranges
300g savoiardi (sponge finger biscuits) - I used almost 500g of biscuits in a 25cm springform
3 mangoes, sliced 1cm thick
Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the cheese, cream, sugar and vanilla in a bowl and beat until thick and well combined.
Combine the Cointreau and orange juice in a separate bowl. Dip half the sponge fingers into the juice, and create a layer in the base of the cake pan. Then, spread 1/3 of the cream mixture, top with 1/3 mango slices, and repeat the process. Top with remaining cream mixture and top with mango slices. Cover and chill overnight. To serve, remove the cake from the in and transfer to a platter.