Mangomisu Recipe

How to make Mangomisu


  1. Make the mango curd first by placing the mango purée, sugar, lemon juice, egg yolks and whole eggs into a heavy-based saucepan and whisk until combined.
  2. Place over a medium heat and whisk continuously until the sugar dissolves.
  3. Whisk in the butter pieces, a few at a time, until combined. Keep stirring until the mixture thickens slightly and coats the back of a spoon.
  4. Pour into a bowl and refrigerate for 3 hours or until quite thick.
  5. In a large metal or glass mixing bowl, whip the cream with the vanilla extract until soft peaks form.
  6. Line the base of a 24cm high-sided dish with half of the cake slices.
  7. Pour over half of the mango curd and top with the mango cubes and most of the raspberries, reserving a few for the top.
  8. Arrange the remaining cake on top and cover with the whipped cream. Add some more mango curd, along with the mango slices and remaining raspberries.
  9. Top with mint leaves and serve.

Tip: For a quick and easy dessert, try serving the leftover mango curd in mini tart bases with a dollop of whipped cream.
Optional: This can be made a day ahead. Reserve fruit topping separately and add it just before serving.