The way Tokyo’s premium cafés serve a Miyazaki mango. The bread is the platform; the mango is the entire point.
You need
- One Miyazaki mango, room temperature
- Two thick slices of Japanese milk bread (shokupan)
- Two tablespoons of mascarpone
- A pinch of flaky salt
Method
- Score the mango lengthways either side of the stone. Score the flesh in a grid; invert the skin to push the cubes outward.
- Lightly toast the bread. Spread mascarpone thickly on each slice.
- Lay the mango cubes flat across the mascarpone. Finish with a pinch of flaky salt.
- Eat immediately. The mascarpone melts into the bread within minutes.
