Fruit Sando (Japanese Mango Sandwiches)

Preparation

• • 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.