I was looking for something good to take with us to Jimbo and Louise’s this weekend, found this on mojewypieki.com, made it and made everyone, including the kids, very happy indeed. What a great dessert, light, very fruity, not difficult to make.

Usual sponge, 2 eggs, whites whipped, 4-5 tbsps of sugar, yolks in. 2 tbsps of plain flour, 1 tbsps of potato flour, a touch of baking powder. 180 degrees, 20 minutes.

A can of mango pulp was purchased, what a great product, no hassle with fresh mango, which in the UK is hardly ever amazing, even when ripe.  An 850 g can went a long way. 600g was heated up and mixed with 6  pre-soaked gelatine leaves.  A splash of lemon juice.  All cooled a bit, then 100 g of greek yoghurt in.  300 ml of double cream whipped with 2 tbsps of icing sugar, all well combined, onto the sponge, soaked with Grand Marnier ( why not indeed?).  A small mango chopped up and bits added in for the texture. Into the fridge to set. Finally a glaze of the remaining 250 g of mango pulp, alongside 2 gelatine leaves.  I was trying to be a bit arty and added a few dots of raspberry coulis to that glaze, it wasn’t exactly a million dollar idea, I don’t think I’ll bother next time. The next time will happen soon though, it was a greatly enjoyed sweet little number. Five stars. 🙂