No-bake mango milk cake

Cut each Madeira loaf into 4cm wedges and lay flat to make an even, single layer in the bottom of a deep glass or ceramic baking dish, about 22x17cm (1.4L volume), ensuring there are no gaps. You may need to break a slice into smaller pieces to fit. Pierce the cake all over with a fork.

Whisk together all the milks and pour on top of the cake layer to coat evenly. The excess milk will soak in once rested. Cover and place in the fridge overnight, or for at least 6 hours.

When ready to serve, blitz 300g mango in a small blender or smoothie maker until it comes together in a smooth purée. Be careful not to over-blend to avoid a juice-like texture. Spread the mixture evenly over the soaked cake, then set aside.

Using an electric hand mixer, whip the cream to medium peaks, then pipe or spread it on top of the mango purée layer. Scatter the remaining mango fingers (or cut into bitesized pieces, if liked) over the cream. Add a few mint leaves, if using. Mark it into squares, ready to spoon onto plates or bowls.