
Strawberry and mango lasagne

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This is a lovely fresh dessert that might sound complicated but is actually very straightforward and the advantage is that you make it the day before you want to serve it. We first made it by chance, really. We have some friends who have a farm near Mumbai in India, and we always give them some seeds of things like arugula to experiment with and, in return, when they visit us they bring us some fruit. One year they came over with about five boxes of mangoes what were we going to do with them? At the time, we were searching for different ways of serving fruit for the lunchtime menu, and so we came up with this idea of a "fruit lasagne" layers of fruit, which are pressed. We serve it with a scoop of vanilla ice cream on top of a square of caramel sponge (though if you like, you could substitute a sweet cookie). For this recipe, you need two plastic containers of the same size, roughly 6x4 1/2 inches and about 2 1/2 inches deep.
ingredients
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serves: 4
4 ripe mangoes
14 ounces (about 2 1/2 cups) strawberries
For the caramel sponge:
1 1/4 cups tin of condensed milk
2/3 cup (3 large eggs) beaten eggs
3/4 cup flour
1 teaspoon heaping baking powder
1/2 cup butter
2 tablespoons golden syrup
pinch of mixed spices (such as ground cinnamon, cloves, star anise) (optional)
a little flour and butter for preparing the baking dish
To serve:
Vanilla ice cream
Candied vanilla beans (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 670
- Total Fat: 31.5 g
- Saturated Fat: 17.9 g
- Trans Fat: 0.9 g
- Cholesterol: 222.3 mg
- Sodium: 307.7 mg
- Total Carbs: 89.2 g
- Dietary Fiber: 8.1 g
- Sugars: 59.8 g
- Protein: 14.4 g
preparation

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