With so many different fruits being in season all at the same time (strawberries, mangoes, durian, lychees, cherries), I was spoilt for choice at the market last weekend. I’m a little late in catching the mango season, but there were still some beautifully ripe mangoes on sale. I had grand plans to make a large mango mousse cake, but got sidetracked by macarons.
I opted for these 4″ miniature desserts instead - made with fresh mangoes, mango mousse, mango jelly, thin layers of sponge cake, some rhubard compote (which I’d made a couple of days ago with vanilla sugar) and brandy-soaked cherries. I’d also picked up a punnet of strawberries and a bag of cherries at the market and threw one of each on as decoration. On hindsight, I think they would have looked better without them.
I had not intended for these desserts to look like something out of a circus - probably due to the alternating stripes of deep orange mango and light yellow mousse. But I guess they’re kind of cute that way.