As summer well and truly over, mango season has sadly come to an end. And although it’s sad to say goodbye, I’m pleased to report that we did make the most while they were around!
And yes, this included making plenty of mango desserts!
Our summer staple is our favourite mango pudding, a recipe we’ve used for years and years. It’s a simple mixture of mango jelly powder, evaporated milk and mango chunks. But for something a little more extravagant looking, this classic Asian bakery mango sponge cake is my pick! (probably because it’s the cake that I always wanted but couldn’t get because my birthday isn’t anywhere near summer)
If there’s one thing I learnt from making this cake, it’s that I really need to learn to read labels before buying things!
I’d made a quick visit to the local supermarket to buy the cream for this cake, but being in a rush, I picked up the low fat version, and bought it anyway since it’s healthier anyway. Bad decision. The bottle clearly says not for whipping, but I didn’t want to waste it so I attempted whipping it up and failed, of course. I got it to sort of whip up in the end by adding some gelatine, but it’s really not the same.
There are some foods which I am disappointed by every time I try, not matter how many chances I give them. One such food which falls into this category are profiteroles, of which I’ve tried quite a few versions- big, small, chocolate coated, chocolate flavoured, cream filled, custard filled etc…….and am disappointed every single time 🙁
The reason, though kind of silly, is my own fault because I always expect them to be crispy on the outside (because they look like they would be! or is it just me?), so when I bite into them and realise they’re soft and airy, and then remember that the same thing has happened numerous times before, I can’t help but feel disappointed. Chocolate coated ones are slightly better though- at least the chocolate layer is crispy (sort of)!