Individual glasses of mascarpone cream with a mango center, like little Easter eggs to eat with a spoon.
This Easter dessert looks like an egg cut in half : cool, bright white mascarpone cream with a golden, fragrant yolk of ripe mango in the center. The first spoonful takes you from rich cream to vibrant fruit. It takes 10 minutes to make 4 dessert glasses, with no cooking or setting time. With its low-carb option, it joins my collection of keto desserts.
What Is This Easter Dessert ?
It’s mascarpone whipped with heavy cream, spooned into small glasses with a hollow in the center filled with mango puree. The ” white ” and ” yolk ” create the illusion of an egg, with no mold, shell or gelatin.
There are no eggs in this recipe : it all relies on the firmness of the cream and the natural thickness of the mango.
The Idea Behind This Version
This is a festive optical-illusion dessert designed for the Easter table : color and shape alone create the egg effect. The individual portions are quick to prepare and need no slicing to serve, making them a good choice for a buffet, too.
All you need is a bowl, an electric mixer and some pretty little glasses.
The Main Ingredients
The ” white ” calls for 200 g of mascarpone and 100 ml of heavy cream, both well chilled, with 1.5 tablespoons of powdered sugar, which dissolves without any grittiness. The ” yolk ” is made from 120 g of ripe mango with very little fiber, blended into a thick puree without water.
For a sugar-free version, replace the powdered sugar with the same amount of powdered erythritol ; with this option, each dessert glass contains 5 g of net carbs.
For a dairy-free version, replace the mascarpone and cream with 400 ml of coconut milk yogurt. Simply spoon in the yogurt as it is, without whipping.
Technique and Serving Tips
Blend the mango into a puree. In another bowl, mix the heavy cream, mascarpone and powdered sugar with a fork, then beat with an electric mixer, slowly at first, then on high speed, until the cream holds its shape. Divide it among the glasses, make a hollow in the center with the back of a spoon and spoon in the mango.
Keep the dessert glasses covered in the refrigerator and take them out just before serving. To get ahead, store the cream and puree separately in the refrigerator and assemble just before serving. Avoid heat and freezing, which spoil the texture of the cream.
For everyday keto cooking, here are all my low-carb recipes.
Ingredients
- 200 g mascarpone
- 100 ml heavy cream full-fat
- 1.5 tablespoons powdered sugar or powdered erythritol for a sugar-free version
- 120 g mango
For a Dairy-Free Version
- 400 ml coconut milk yogurt in place of the mascarpone and heavy cream
Instructions
- Puree the mango.120 g mango
- In another bowl, use a fork or spoon to mix the full-fat heavy cream with the mascarpone and powdered sugar (or erythritol).200 g mascarpone, 100 ml heavy cream, 1.5 tablespoons powdered sugar
- Then beat with an electric mixer, starting on low speed and increasing to high.
- Divide the mascarpone cream among the small glasses. Make a well in the center. Spoon the mango into the well.
For a Dairy-Free Version
- No whipping needed. Simply spoon the coconut milk yogurt into the small glasses. Then spoon the mango puree on top.400 ml coconut milk yogurt
