Pour the cream into a large bowl and place in the freezer for 30 minutes.
Using an electric whisk or a food processor, whip the mascarpone and chilled cream together until thick. Gradually whisk in the sugar.
Line the mold with cling film (plastic wrap). Spread a third of the cream in the bottom. Cover with a third of the biscuits, ensuring that they don’t touch the sides. Repeat these layers twice. Refrigerate for at least 4 hours.
Turn the cake out onto a plate. Peel the mango and remove the stone. Cut or peel the flesh into thin slices and arrange on top of the cake. Scoop out the flesh and seeds of the passion fruits and sprinkle over the top of the mango.
Recipe from Fridge Cakes by Jean-Luc Sady, photos by Isabelle Kanako.
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