John Myers
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Mango Cake without Baking
The perfect mango cake without baking recipe with a picture and simple step-by-step instructions.
floor
- 200 g Whole grain biscuits
- 90 g Margarine
Covering
- 2 Mangoes fresh and ripe
- 6 leaves Gelatin
- 1 Fresh lime
- 150 g Whole milk yogurt
- 3 El Powdered sugar
- 350 ml Whipped cream
floor
- Put the biscuits in a freezer bag, close tightly and … let out anger;) They should be crumbled up nicely, depending on your taste, fine (you can chop them up too) or, like me, a little coarser. Then melt the margarine and add to the crumbs and stir. Then grease and flour a springform pan and spread the crumbs on top and press firmly. Then put it in the refrigerator for 2-3 hours so that it solidifies.
- Peel and chop the mangoes. Then puree. Rub the lime zest and add to the mango, as well as about 2 tablespoons of the juice and the yogurt. Work the powdered sugar into the mango mixture using the hand blender.
- Soak the gelatin (if fresh) for 5 minutes, then squeeze it out and briefly “liquefy” it in the microwave. Instant gelatine can be stirred in immediately (I used this here). The gelatin goes into the mango mass and has to be stirred in properly so that it sets later.
- Whip the cream until stiff and fold into the mango mixture. Then put the mixture on the cold floor and put it in the refrigerator for at least 4 hours. Finished.
- Tip 5: If you still have a mango, you can, like me, trap it nicely on it.
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