Ingredients

5 oz Whole wheat petit beurre biscuits

1 cup decaffeinated instant coffee, made strong and poured into deep plate

9 oz mascarpone

1 mango, peeled , pitted and chopped into 1/2 inch flat pieces

2 tablespoons maple or agave syrup

2 oz coconut flakes

Preparation

  1. Line a bottom of rectangular dish or plastic container with whole grain petit beurre biscuits previously dipped into coffee.
  2. Using the electric mixer beat mascarpone with mango pieces and maple/agave syrup.
  3. Spread the mascarpone mixture on the petit beurres.
  4. Put another layer of coffee-dipped petit beurres on the mascarpone mixture.
  5. Sprinkle generously with coconut flakes.
  6. Chill about 8 hours or preferably overnight.