Mango-coconut dessert

12 servings; 40 min preparation; 8 h waiting; 20 min cooking time.

This dessert is a real celebration of the mango taste. It is a great combination of fresh mango fruit and a coconut sponge. It doesn’t go more tropical than that.

The sponge is a little bit dense because of the coconut flour, so it asks for a little bit more raising agent like baking powder. Of course you can use normal all-porpose flour for this recipe. It will be much lighter and airy, but it won’t give the extra coconut flavor. In that case, add 2 tbsp shredded coconut to the sponge to balance the flavors.


Ingredients

  • 1 ripe mango

forthe sponge:

  • 6 eggs
  • 100 g sugar
  • 150 g coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp coconut butter, melted
  • 50 ml milk

for the syrup:

  • 100 ml coconut water

for the cream:

  • 250 g whipping cream
  • 100 g cream cheese Filadelfia light
  • 4 tbsp sugar
  • 2 sheets of gelatin
  • 1 tsp vanilla essence
  • 1 tsp lemon  essence


Preparation

Preheat the oven to 170 degrees C/325 degrees F. Cover the bothoms of two 9-inch/24 cm spring forms with parchment paper.

Sponge: Mix the dry ingredients in a bowl. Beat eggs and sugar in a food processor. Add the dry ingredients in parts as you continue beating. Add the melted coconut butter. If the batter is too dry, add milk. Pour the batter in the two spring forms evenly divided. Bake in the preheated oven for 30 to 35 min. When ready, leave it to cool completely.

Syrup: Heat the coconut water in the microwaves or on the stove. You can add sugar, if you want. I left it natural. Set aside.

Cream: Put the gelatin in a bowl with 2 tbsp of water. Soak it until it gets soft. Then heat in a pan om the stove or in the microwaves. Don’t cook it, just heat it until dissolved. Set aside to cool down.

Beat the cream with 2 tbsp of sugar. Beat the cream cheese with the rest of the sugar in a different bowl. Mix the two mixtures together. Add the gelatine and the essences and mix well.

Mango: Peel the mango. Slice 2/3 in cubes of 1×1 cm. Slice the other 1/3 in very thin even slices. This part is for decoration on top of the cake.

Assembling the cake: Put one of the sponges on the bottom. Pour the half of the coconut water. Make sure that the whole sponge is wet. Put 1/2 of the cream on top. Cover with the mango cubes. Put the other sponge on top. Cover with the cream. Use the mango slices in a pattern of your choice. Set in the fridge overnight. Enjoy!

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