Mango Delice

Method

Step one

Blend the mango pulp to a puree.

Step two

Beat the cream cheese in a bowl.

Step three

Beat the cream to soft peaks.

Step four

Make up the McDougalls Sponge Mix to packet instructions, with 130ml water. Spread onto a parchment lined tray thinly and bake at 170°C, 325°F gas mark 3 till the cake is cooked through, then leave to cool.

Step five

Place all but 125g mango pulp into a pan with the caster sugar, add the agar agar and whisk bringing to a boil, cool, fold cream cheese, cream and mango mix until it is combined, cut circles with dessert rings from the sponge.

Step six

Place the sponge disk into the bottom of the rings and top with the mango cream mix to the top of the ring, smooth over the top, chill in a fridge.

Step seven

For the tuile whisk flour 75g mango puree, 20 ml oil until smooth. Add a little water if needed.

Step eight

Heat a pan on the hob and add 1 tsp oil add a tablespoon of the batter and cook until lacey and crisp put aside and repeat 10 times.

Step nine

Unmould the mango delices onto serving plates top with the remainder of mango puree on each one and a shard of mango tuile.