Mango baklava

Slice the bottom off each mango, stand it up, peel the skin off both sides, then cut off both cheeks pressing against the pit, and cut the remaining flesh from around the pit at an angle.

Chop the mango into even cubes; scrape the skins with a spoon to collect the pulp for the syrup.

In a pot on high heat combine the sugar, water and lemon juice.

Bring to a boil and swirl to dissolve any remaining sugar. Add the mango pulp, stir briefly, turn the heat to low and simmer about 15 minutes.

Add the vanilla essence and simmer 1 minute more.

Pour the syrup through a fine mesh sieve into a bowl or jug to remove the mango pieces, leaving a clear golden syrup.

Melt the butter completely in a pot over high heat, then turn to medium low and simmer a few minutes until the fat separates from the milk.

Pour off just the melted fat, leaving the white milk behind.

Cut the filo sheets in half and trace around the baking dish with a knife to cut circles.

Brush the base and walls of the dish liberally with clarified butter so the pastry does not stick and crisps well.

Lay a sheet of filo, brush it with clarified butter across the whole sheet and edges, and repeat, keeping the layers aligned: at least 8 layers, about 12 here.

Lay two strips of parchment paper across the dish as handles, and butter them.

Make a second tray the same way for the top; pre-cut the top layer into slices with a sharp knife, through most of the layers but not all the way.

Bake at 160C or 320F with the fan on for 25 to 30 minutes, until puffed and golden.

As it comes out, pour about 75 ml of syrup evenly over each hot pastry so it sizzles; cool at least 15 to 20 minutes before removing from the tray, and completely before assembling.

In a stand mixer or bowl, combine the mascarpone (or clotted cream or ishta), the double cream and 3 tablespoons of mango syrup; whisk on low speed just until fluffy and spreadable.

Optional: pour the remaining syrup over the chopped mango and drain the excess in a colander, to glaze it so it does not wilt.

Lift the base pastry onto a large plate with the parchment handles, then pull the parchment out.

Spread the cream from the centre toward, but not to, the edge; spread the glazed mango over it in an even layer, and set the pre-cut top pastry on top.

Pile mango in the centre of the top and sprinkle with a little pistachio dust. Cut with a serrated knife; best eaten the day it is made, keeps up to three days in the fridge.