by Dorothy MJ Ferreria prep 15 mins cook 15 mins
1 recipe mamon/taisan
for the custard:
1 1/4 cup fresh milk
1/2 cup granulated white sugar
3 Tbsps cornstarch
3 egg yolks
1/2 tsp vanilla extract
for the whipped cream:
1/2 bar (125 g) cream cheese
1 cup whipping cream or well-chilled all purpose cream
1/4 cup sifted powdered/confectioner’s sugar
for the topping:
Ripe mangoes , peeled and sliced thinly
To prepare the custard, combine the milk, sugar, cornstarch and egg yolks in a thick stainless saucepan. Mix well with a wire whip and cook over low medium heat until thick. Allow the custard to cool in a cold water bath. Use a double boiler to cook the custard, if desired.
For the whipped cream topping, pour all ingredients needed in a mixing bowl. Using an electric mixer, beat at high speed until thick and creamy.
To assemble, line the bottom of a wine glass or ramekin with sliced mamon or taisan. Spoon an adequate amount of custard. Top with more mamon/taisan, covering the custard completely. Pipe out prepared whipped cream over the cake, covering it completely. Arrange mango slices on the cream, starting from the edge towards the center, to form a mango rose. Keep chilled until serving time.