Mango & Vanilla Summer Dessert

With the arrival of summer and abundance of mangoes, I thought we all can use a fresh, exotic, and tropical dessert that doesn't require baking. Mango and vanilla dessert fits all the criteria, it is attractive and beautiful, sweet and delicate, creamy and refreshing with fresh chunks of mangoes. When you bit into it you feel like you're in the islands of Hawaii rather than hot California.

You can make it as sophisticated as you want or as simple as you want with the store bought ladyfingers. I made the Bavarian cream, which I tell you all about it in a little bit, and used ladyfingers that I had baked while back and stored in my freezer with layers of fresh mangoes. What I love about this dessert is the mix of textures and flavors, the crunchiness of ladyfingers with creamy and velvety vanilla custard and meaty chunks of mangoes is just heavenly. I could puree the mangoes and mix them with the custard, but I think it's best if you have pieces of fresh fruits.


It's important to use ripe mangoes that taste tropical, sweet, and delicious. To cut mangoes: Take a mango, and stick a fork on the stem side.Then, score the skin with a sharp knife, then peel back the skin.Now holding the mango by the fork, slice the flesh from the pit sliding the knife along the pit. Then cut them in cubes.

If you're using store bought ladyfingers and they're longer than your dish, just simply cut them with a knife to the size that you need. If you're baking your own ladyfingers make sure that you pipe them to the depth of your dish.

Bavarian cream is custard sauce with gelatin then folded in whipped cream. It's one of my favorite creams that is so versatile and can be used it in variety desserts. Once the cream is ready you can pour it into different silicon molds, chilled until it's firm enough to unmold and slice. Or you can pour it into round mold and lined it with ladyfingers or spongecake.

You can get creative with this cream and add different flavors, chopped nuts, or extracts or liquors. Just remember the amount of gelatin is important, if you use less gelatin the custard won't become firm enough to unmold.

Mango & Vanilla Summer Dessert

Serves: 4-5   | Bake time: 30 minutes

Ingredients for Vanilla Custard:

  • 4 egg yolks
  • 7 oz heavy cream
  • 7 oz milk
  • 90g sugar ; divided 30g & 60g
  • 1 teaspoon vanilla extract
  • 4 sheets gelatin, bloomed
  • 2 cups heavy cream, whipped to soft peaks
  • 2-3 large mangoes, cubed
  • Dried rose petals and malva flowers for decorating


  1. In a medium glass bowl, whisk the egg yolks, 60g of sugar, and vanilla together until the batter is light and frothy, set aside until the milk is ready. Bloom the gelatin, and set aside.
  2. Whipped the 2-cups of heavy cream to soft peaks and place in the refrigerator. We will use this at the end.
  3. In a medium sauce pan mix the milk, cream and 30g of sugar together and bring to a boil, whisking constantly. Temper the yolk mixture with half of boiled milk, whisking constantly. Pour the mixture back into the sauce pan and return to heat, stir constantly with a rubber spatula until the custard reaches 185° F / 85°C.
  4. Remove from the heat and if the mixture is lumpy pour through a fine mesh strainer into a clean bowl.
  5. Add the softened gelatin to the hot custard. Chill until thick in an ice bath, stirring regularly to prevent lumps from forming, until the custard reaches the room temperature or cooler. Meanwhile chop the 2 large mangoes and have them ready.  Whip the 2 cups of heavy cream to soft peaks and once the custard is completely cool,fold in the whipped cream.

Assembling the dessert:

Use your favorite dessert dishes, place a layer of ladyfingers around the dish, pour one to two full tablespoon of vanilla custard in the middle, add a layer of chopped mangoes, add another layer of vanilla custard and topped with more fresh mangoes. Place the dishes in the refrigerator for 3-4 hours. Decorate the top with dried rose petals and malva flower.

Once you assemble the dessert, you should serve it the same day. 


The power of your beliefs to keep you stuck is enormous. Those deeply ingrained notions act as chains restricting you from experiencing your unique destiny.
— Dr. Wayne Dyer

It was three years ago today that I handed my resignation letter to quit my corporate job of 19 years. It was one of the toughest decisions of my life, but I knew that if I ever wanted a chance at freedom and living a life that is fulfilling, inspiring, and joyful, I had to do something. I was a true workaholic, my job was my life and I would spent 10 hours a day at the blue box ( IKEA). For a long time I was happy, I had money,I was managing a large group of managers, but I was stressed and overworked. 

Believe me, starting from zero and opening a business isn't an easy task and it's not for everyone. But if you are tired of what you're doing, if you do want to have a fulfilling life, then follow your dream and make it happen. Don't listen to the voices in your head that you're too old, or you don't have what it takes....the list of excuses are endless. Surround yourself with the people who empower you and make you be the best that you can be and live an exceptional life.

Now why did I talk about all that? because after I quit my job,I packed my bags & went to live in San Fransisco where I attended San Fransisco Baking Institute . And today's dessert is a creation from my school notes.

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