Ingredients :
1 sponge cake
3 cups ripe mango – cubed about 1cm in size
2 tablespoons sugar
10 fluid ounces all-purpose cream – or heavy cream or whipping cream
7 ounces mascarpone(if not available, just use a total of 2 cups all-purpose cream)
½ cup water
2 tablespoons gelatin powder – dissolved in ⅓ cup cold water
1 cup powdered sugar
Directions :
First, make puree: Combine 2 cups of ripe mango, ½ cup water, and 2 Tbsp sugar. Put in a blender or use stab mixer and process for a minute or until a puree consistency is reached. Make sure all lumps are gone.
Warm dissolved gelatin in the microwave for 10 seconds or on the stove just until all particles have melted but do not let it boil. Add gelatin and powdered sugar to the puree and mix well.
In a big bowl, using a hand or stand mixer, whip mascarpone for a minute, while continuously whipping add the cream slowly until it becomes fluffy and stiff peak form. Using a spatula, slowly fold the puree mixture into the cream until well incorporated.
