Directions for the Whipped Cream
In a stand mixer or using a handheld mixer, create stiff peaks with your heavy whipping cream. Make sure you don’t over whip your cream! You can tell when a cream is over whipped because it will start to turn grainy and throw off some moisture. Just before getting those stiff peaks, add in your confectioners’ sugar and salt.
Add in half of your condensed milk and gently fold into the whipped cream. Do not whisk the condensed milk in as you run the risk of deflating your cream. Then, fold in the second half of the condensed milk and set aside.
Directions for the Mango Tiramisu
Remove the cheeks from all of your mangos. Set aside the wide seed in the middle. For half of the cheeks, slice slits into the flesh to form a cross hatch pattern. Then use a spoon to scoop out the cubes, similar to how you would handle an avocado. On the other half of the cheeks, slice them in half. Remove the quarters with a spoon, similar to avocado pieces. Then, slice into long pieces. These pieces will be for the top of the dish and you want long, thin slices rather than cubes. Again, use the spoon to separate the flesh from the skin. Set both kinds of sliced mango pieces aside.
Pour the mango juice into a dish. Dip each lady finger cookie into the juice and place into your casserole dish. Alternatively, you can lay all your cookies in the bottom of the dish and brush the juice on with a pastry brush.
Next, add half of your whipped cream and condensed milk mixture to the top of the cookies. Spread evenly across, sprinkle half of your desiccated coconut, and all of cubed mango pieces. Repeat the process by adding the remaining lady finger cookies quickly dipped in mango juice, whipped cream and condensed milk mixture, desiccated coconut, and finishing with the beautiful slices of mango in an artful pattern.
Place into the fridge for a few hours so all of the flavors marinate together. For the best results, allow to set in the fridge overnight. Enjoy!
