INGREDIENTS:
- 1 sponge cake
- 3 cups ripe mango, cubed (about 1 cm in size)
- 300 ml heavy cream or whipping cream
- 2 cups all- purpose cream
- 1 cup powdered sugar
- 2 tbsp gelatin powder, dissolved in ⅓ cup cold water
- 2 tbsp sugar
- ½ cup water
HOW TO MAKE:
- Make a mango puree by combining 2 cups of the ripe mango, ½ cup water, and 2 tbsp sugar in a blender.
- Blend for a minute or until puree consistency is reached and make sure all lumps are gone.
- Warm the dissolved gelatin in the microwave for 10 seconds or on the stove just until all particles have melted but do not let it boil.
- Add the gelatin and powdered sugar to the puree and mix well.
- Using a hand or stand mixer, whip the all- purpose cream for a minute, while continuously whipping add the cream slowly until it becomes fluffy and stiff peak form.
- Using a spatula, slowly fold the puree mixture onto the cream until well incorporated.
- Divide the sponge cake into 2 layers.
- Using a spring form or a cake ring that is wider than the cake, leaving 1-2 cm space between the edges of the cake to the ring, place the first layer on the middle.
- Scatter the remaining mango cubes on top of the cake.
- Pour the cream mixture until the mango cubes are covered.
- Place the next layer of cake on top.
- Pour the remaining cream covering the cake completely.
- Chill the Mango cake in the ref for at least 1 hour or until it has set completely.
- Run a warm knife at the sides to separate the cake from the ring easier.
- Design as desired and serve while cold. Enjoy!
IMAGE: foxyfolksy.com
Also try: No-Bake Mango Cheesecake
