3 tablespoons hot water (for disolving the gelatin)w
1 cup tinned alphonso mango pulp/pureed ripe mango
1 cup mascarpone cheese
3/4 cup heavy cream
3 tablespoons powdered sugar
1-2 mangos, thinly sliced (for garnish)
1 cup lightly sweetened whipped cream (for garnish)
Add gelatin to a small heat-proof bowl, and pour water over top. Allow to sit for two minutes. Place bowl over a saucepan of simmering water, and stir until the gelatin has dissolved. Set aside to cool.
In a stand mixer, whisk together mango pulp, mascarpone cheese, heavy cream, and powdered sugar until fluffy. Then add gelatin, and whisk for 30 seconds until incorporated. The mixture should be light and fluffy.
To assemble, place first crepe on a cake platter, and smooth out ensuring there are no wrinkles. Add one and a half tablespoons of mango cream to the center of the crepe, and spread out evenly over surface. Repeat with the remaining crepes and mango cream.
Gently cover the cake with plastic wrap, and place in the fridge to set for a minimum of four hours or over night.
Remove plastic wrap, and garnish with sliced mangos, and whipped cream. Cut into slices and enjoy!