Para la crema de mascarpone
- 8 oz (225 g) of mascarpone cheese
- 1 cup of whipping cream, very cold
- ⅓ cup of powdered sugar
- 1 teaspoon vanilla
- Fine zest of 1 lemon
- 1 tablespoon of lime juice
For the mango
- 3 ripe but firm mangoes
- 2 tablespoons sugar
- Juice of ½ lime
- 1 teaspoon vanilla
- A pinch of salt
For the coconut crumble
- ½ cup flour
- ⅓ cup of shredded coconut
- ¼ cup brown sugar
- ¼ cup of cold butter, cubed
- Pinch of salt
- Make the crumble. Mix flour, coconut, brown sugar, and salt. Incorporate the butter with your fingers until coarse crumbs form. Spread on a baking sheet and bake at 350 °F / 175 °C for 8-10 minutes, stirring once, until golden. Let cool completely.
- Prepare the mango. Cut two mangoes into small cubes. Blend the third with the sugar, lemon, vanilla, and pinch of salt until a thick coulis is obtained. Mix a portion of the coulis with the mango cubes, leaving a little for decoration.
- Make the cream. Beat the cold cream with the powdered sugar until soft peaks begin to form. Separately, lightly soften the mascarpone with vanilla, zest, and lemon juice. Fold in the whipped cream with enveloping movements. Do not beat the mascarpone too much because it can curdle.
- Assembly. In each glass, place a spoonful of crumble, mascarpone cream, mango, another bit of cream, and finish with fresh mango and a few drops of the coulis.
