A delicate no-bake mango cake with airy mascarpone cream, juicy mango filling and a thin white chocolate glaze. Ladyfingers make assembly effortless, while the cream stabilizer helps the filling hold its perfect shape. Bright, fresh and truly celebratory, this is a dessert that comes together beautifully at home.
Ingredients
Cream
- Mascarpone — 8.8 oz | 250 g
- Cream stabilizer — 0.6 oz | 16 g (2 sachets)
- Vanilla sugar — 0.3 oz | 8 g (or 1 tsp vanilla extract)
- Powdered sugar — 1.8 oz | 50 g
- Heavy cream, at least 30–33% — 1 1/2 cups | 350 ml
Mango filling
- Mango — 8.8 oz | 250 g (about 1 medium fruit)
- Sugar — 1.8 oz | 50 g
Cookie base
- Ladyfingers (savoiardi)
- Milk for quickly dipping the cookies
Filling
- Biscoff cookies — 1.8 oz | 50 g (crumbled)
Topping
- Heavy cream, not whipped — 1.4 fl oz | 40 ml
- White chocolate — 3.5 oz | 100 g
Decoration
- Mango curd — 0.7 oz | 20 g
How to make
- Mango filling: peel the mango, cut the flesh into cubes and blend until smooth. Transfer to a saucepan, add the sugar and cook over medium heat for 3–5 minutes after it comes to a boil, stirring, until slightly thickened. Let cool completely.
- Cream: chill the cream and bowl well. Whip the cream with the stabilizer to soft peaks. In a separate bowl, briefly beat the mascarpone with the powdered sugar and vanilla sugar until smooth. Gently fold in the whipped cream in batches with a silicone spatula, moving from bottom to top to keep the mixture airy.
- Prepare the pan: use a 7–8 in | 18–20 cm springform ring, and line the sides with acetate strip if desired. Quickly dip the ladyfingers into cold milk and line the bottom and sides of the pan with them (stand the cookies vertically along the sides). Avoid over-soaking.
- Assemble: spread half of the cream over the base and smooth it out. Top with all of the mango filling, leaving a 1–2 cm gap from the sides, then sprinkle with the Biscoff crumbs. Cover with the remaining cream and smooth the surface. Refrigerate for at least 2–3 hours until set (overnight is even better).
- Topping: finely chop the white chocolate. Heat the 40 ml cream until hot but not boiling, pour over the chocolate, wait 1–2 minutes and stir until smooth. Let cool to room temperature, then pour over the chilled cake and gently spread across the top.
- Decoration and serving: dot with mango curd and swirl lightly with a skewer. Carefully remove the ring (and the acetate, if used). Slice with a sharp knife and serve chilled.
Serving and storage
Serve the cake well chilled. Store covered in the refrigerator for up to 3 days. For cleaner slices, warm the knife in hot water and wipe it dry before each cut.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- If you do not have vanilla sugar, replace it with 1 tsp vanilla extract and add it to the mascarpone.
- Mango can be replaced with peaches or apricots; adjust the sugar in the filling to the fruit’s sweetness.
- Instead of milk for dipping, you can use milk mixed with a little mango juice for a brighter flavor.
- Do not soak the ladyfingers: a quick dip is enough, otherwise the base will become too soft.
- Pour the ganache only onto a well-chilled cake so the top stays smooth and glossy.
Nutritional value
| Serving | 1 slice out of 10 |
|---|---|
| Calories | ≈ 460 kcal |
| Protein | ≈ 4.3 g |
| Fat | ≈ 29.6 g |
| Carbohydrates | ≈ 41.9 g |
| Sugar | ≈ 29 g |
| Fiber | ≈ 0.9 g |
| Sodium | ≈ 120 mg |
FAQ
What can I use instead of cream stabilizer?
Use 33–35% cream and whip it to firm peaks, then fold it gently into the mascarpone. For extra security, you can add 1 tsp cornstarch sifted with the powdered sugar.
Can I use frozen mango?
Yes. Thaw the mango in the refrigerator, drain off any excess juice and cook the filling a couple of minutes longer until slightly thickened.
Can I use a different cookie instead of ladyfingers?
Yes, use sponge or shortbread cookies. The key is not to over-soak them so the base stays intact.