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Mango & coconut fusion



As summer approaches, I started thinking about exotic flavors and how to incorporate them into a cake. So when I came upon mango in the supermarket, I thought why not make a fruit cake in an original way. Naturally, and being a coconut lover myself, I chose this coco-mango combination.

After sketching down the idea, I thought about the recipe steps in order to have a cake with a balanced taste. A fruit jelly, a coconut cream and a cookie at the base of it all.


To make this semi-sphere shaped cake, it's best to have semi-sphere moulds. I recommend using silicone moulds since these are the easiest to work with and provide the best result. If you don't have silicone moulds, you might need to put some cling wrap to avoid sticking.


The final cake decoration is really up to you, I personally like to decorate a cake with its ingredients. So for this recipe I cut fine mango slices that I gently placed on top of the cake. I also added some coconut powder around the bottom of the cake before assembling it on top of the cookie. This base cookie is a really great addition for two reasons: it not only adds some crunch to an otherwise cream only cake, but it also makes it easier to carry and handle the cake.


Finally, this mango coco fusion is covered with a mirror glaze. It is very important that the cake be entirely frozen before applying the glaze. You then need to place the cake in the fridge and wait for it to unfreeze before serving it.



Tools
  • An electric mixer

  • Semi-sphere shaped moulds 7 cm Ø

  • Semi-sphere shaped moulds 4 cm Ø

  • A baking tray

  • A cookie cutter

  • A pie ring 7 cm Ø

  • A saucepan


Ingredients

Mango jelly

  • 200 g mango

  • 20 g sugar

  • 6 g pectin (gelatin is also an option)


Coconut cream

  • 125 g coconut milk

  • 32 g sugar

  • 13 g cornstarch

  • 32 g butter (at room temperature)


Mirror glaze

  • 100 g condensed unsweetened milk

  • 150 g glucose syrup

  • 150 g sugar

  • 10 g gelatin

  • 75 g water

  • 150 g white chocolate

  • Food colouring powder (yellow)


Cookie base

  • 50 g flour

  • 30 g almond powder

  • 20 g coconut powder

  • 25 g whole egg

  • 40 g sugar

  • 50 g butter (at room temperature)


How to

Mango jelly

  • Cut the mango fruit into small cubes. Frozen mango is also an option.

  • Put the mango cubes in a saucepan over medium heat.

  • Stir for a few minutes or until the steam starts to come up.

  • Add the sugar and the pectin (or gelatin) and keep stirring for a few minutes.

  • Remove from heat when the mango softens and put in the mixer container.

  • Mix well until the jelly becomes smooth and homogeneous.

  • Pour the jelly in the 4 cm Ø moulds and freeze for at least 1 hour.


Coconut cream

  • Put the coconut milk in a saucepan over medium heat and let simmer.

  • Add slowly the cornstarch and sugar mixture to the pan, while whisking constantly.

  • Remove from heat when it comes to a boil.

  • Add the butter and mix. When the butter is fully melted, put the cream in a container and wrap it with cling film. Let cool for about an hour.

  • Once the cream is cooled, slightly whisk it to smoothen it.

  • Start by filling halfway the bigger semi sphere moulds with the coconut cream. Place one mango jelly sphere on top and cover with cream.

  • Freeze the semi spheres.



Mirror glaze

  • Here are the detailed instructions for making the mirror glaze.

  • This glaze is used at 30 °C and poured over a frozen cake.

  • When the semi-spheres are entirely frozen, place them on a baking grid and prepare the glaze on the side.

  • Pour the glaze on top of the semi-spheres in a circular motion for an even spread.

  • Let the glaze dry a bit before removing the cake from the grid.



Cookie base

  • This cookie base can be kneaded using a stand mixer or by hand.

  • Start by mixing the butter and sugar. When fully incorporated add the egg and mix.

  • Add the coconut and almond powder and mix.

  • Add the flour and knead until incorporated. It's important to avoid over kneading the cookie base so it doesn't shrink when baking.

  • Film in cling wrap and let cool in the fridge for 30 minutes.

  • Using an 8 cm Ø cookie cutter, cut circular shape cookies.

  • Preheat the oven at 180 °C and bake for 15 - 20 min.


Assembly

  • Once the glaze has dried, take the semi-spheres off the grid and gently put some coconut powder on the bottom edge using the index finger.

  • Place the semi-sphere on the cookie base.

  • Cut small and thin crescent shaped mango slices and decorate the cake.

  • Let the cake unfreeze in the fridge before serving.



Have you tried this recipe ? Share the result with me on instagram @imanisserie



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