Mango Tiramisu

Ingredients for 4 servings:

• 2 mango(s), ripe, (approx. 400 g flesh)
• 200 g gelling sugar (Gelling Magic)
• 1 egg yolk, fresh
• 1 packet of vanilla sugar
• 150 g yogurt (vanilla)
• 250 g mascarpone
• Ladyfingers
• Orange juice (optionally mix with Cointreau)
• 2 tbsp desiccated coconut

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with or without alcohol

Peel the mangoes thinly. Cut the flesh away from the stone in smaller pieces. Puree approximately 400g of the flesh with the gelling agent for 45 seconds. Beat the egg yolks with the vanilla sugar until frothy. Add the vanilla yogurt and mascarpone and continue mixing. Line the bottom of a dish with the sponge fingers and drizzle with half of the orange juice (or alcohol if desired). Spread half of the mango puree on top and then spread the mascarpone cream over it. Repeat with the second layer. It’s best to refrigerate overnight. In a non-stick, grease-free pan, toast the desiccated coconut over low heat until golden, stirring occasionally. Sprinkle over the top. Done!