Nothing quite says summer in Australia like mango season. Biting into the plump flesh of a juicy ripe mango, beautifully sweet with a hint of tang, is a true food celebration. We quite happily ate our way through a few while developing this recipe, juices dripping down our faces and onto our arms!

Our mango summer delight dessert cups are a beautiful, refreshing dessert, perfect for summer when you want to end of a meal with something light.

Makes 4 – 6 glasses


3 mangoes

500g Latteria mascarpone

1/3 cup icing sugar

1 egg yolk

1 teaspoon vanilla bean paste

1 packet (200g) Mulino Bianco Barilla Pavesini

1/2 cup cointreau

1/4 cup fresh orange juice

Mint leaves and edible flowers, to decorate


1. Peel the skin off the mangoes using a potato peeler. Cut two mango cheeks from each mango, as close to the seed as possible. Slice each mango cheek lengthwise, into thin slices, approximately 3mm in width.

2. Place the mascarpone, icing sugar, egg yolk and vanilla paste in the bowl of an electric mixer and beat until thick and well combined.

3. Combine the cointreau and orange juice in a bowl large enough to dip the Pavesini in.

To assemble the glass dessert:

4. Place the mascarpone mixture into a piping bag with a large, wide piping nozzle. Pipe 1 tablespoon of mascarpone mixture into the bottom of the serving glass.

5. Place a layer of biscuits over the mascarpone mixture. Pipe a layer of the mascarpone mixture over the biscuits. Top with a layer of mangoes. Repeat this layering process one more time. 

6. Pipe a final layer of mascarpone, so that it finishes in line with the top of the glass.

7. Assemble the remaining mango slices upright in a fan shape.

8. Decorate with mint leaves and edible flowers

Food photography, story and recipe creation by Effi Tsoukatos & Caterina Sterrantino for the Sydney Food Sisters