Fruit Sando (Japanese Mango Sandwiches)
This dessert is a classic Japanese street food that’s often eaten as a snack. It’s usually made with two slices of shokupan, a sweet and soft milk bread. In this recipe, we removed the crusts from slices of white bread and then filled them with whipped cream and mango. The sandwiches are then refrigerated before […]
Ingredients
- 1 large ripe mango, peeled
- ⅔ cup (150 ml) 35% whipping cream
- 4 tsp icing sugar
- ¼ vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
- 4 slices white sandwich bread, crusts removed
Instructions
- On a work surface, cut the mango lengthwise along the pit at the centre to get 2 slices. Set the slices aside. Remove any remaining flesh from around the pit and dice.
- In a bowl, whisk the 35% cream, sugar and vanilla seeds with an electric mixer until stiff peaks form.
- Spread the whipped cream over the 4 slices of bread. Place the mango slices diagonally over 2 slices of bread. Cover any empty spaces at the corners of the bread with the diced mango. Close the sandwiches.
- Tightly cover the sandwiches with plastic wrap, keeping them facing the same direction as they were when you built them. Using a marker, trace a diagonal line along the length of the mango slices (follow the angle of the slices, avoiding any pieces of diced mango). Refrigerate for 2 hours.
- On a work surface, cut the wrapped sandwiches along the marked line using a bread knife in a sawing motion. Unwrap the sandwiches. Serve immediately.
This dessert is a classic Japanese street food that’s often eaten as a snack. It’s usually made with two slices of shokupan, a sweet and soft milk bread. In this recipe, we removed the crusts from slices of white bread and then filled them with whipped cream and mango. The sandwiches are then refrigerated before slicing, which reveals the beautiful pieces of the tropical fruit.