Mango-mascapone semi-freddo dessert

The world has woken up. Little buds are appearing on trees, the sun’s out almost every day, if only for a short while and there are even some cherry blossoms that are in full bloom, though not the ones in Victoria Park, which always take a bit longer for some reason. Last weekend, I was in Eastbourne on the coast and for a few, very brief moments it felt almost like Summer. One of those brief moments was sitting on the warm, sun-filled, wind-protected porch, eating this mango dessert and washing it down with champagne. 

This is just a step on from the Thai mango lassi and yes, yellow mangos are the best. Just blend all the ingredients down there to a smooth-ish consistency. It’s nice to have a few tiny, juicy mango bits I find.
Champagne because we were celebrating my book deal. In my heart, I knew it was meant to happen, but it’s still the most exciting thing that has ever happened to me. Now I have less than 6 months to produce the book. At the moment I am easing myself into it but very soon, I may have to give up everything else in my life.
 
Ingredients (makes 3)
 
2 yellow mangos
Handful ice cubes
150g mascapone cheese
1 tablespoon honey
1 teaspoon vanilla essence