Mango cake

Ingredients for 1 servings:

• 200 g wholemeal biscuits
• 60 g sugar
• ¼ tsp cardamom powder
• 2 pinches of salt
• 100 g butter, melted
• 120 ml water
• 70 g sugar
• 150 ml whipped cream, chilled
• 100 g cream cheese, room temperature
• 600 g mango puree
• 2 pinches of salt
• 17 ½ g agartine or gelatin powder (~6 tsp)
• Butter for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 55 minutes

India – USA crossover

Crumble the biscuits, mix with the sugar, cardamom, and salt. Add the melted butter and knead into a smooth mixture. Pour the crumb dough into a buttered 26 cm springform pan, spread evenly, and press firmly into a thin base with 2-3 cm high edges. Preheat oven to 160°C (top/bottom heat), 150°C (fan oven). Chill the springform pan in the refrigerator for about 15 minutes. Then bake in the oven for 12-15 minutes until golden-medium brown. Whip the cream with half the sugar until stiff peaks form. Chill. Beat the cream cheese until smooth, stir in the mango puree and sea salt, and blend with a hand blender until smooth. Gently tap the bowl on the countertop to deflate the mixture. Add the water, the other half of the sugar, and agartine. Boil for two minutes while stirring. Let cool briefly to about 80°C. Stir in 2-3 tablespoons of the mango cream cheese mixture to level the mixture, then quickly pour it into the mango cream cheese mixture and mix with a whisk. If using gelatin powder, proceed in the same way, but do not allow it to boil. For other gelling agents, prepare approximately 88% of what is needed to thicken a full liter of liquid, according to the manufacturer’s instructions. Immediately afterwards, fold in the cream with a spatula and spread it well. This should also be done quite quickly, before the mixture sets, which starts at around 35°C. Then pour the filling onto the cooled crust in the springform pan and smooth it out with a spatula. Refrigerate for five hours. Serve cold. Notes: Mango puree (pulp) can be found in Indian shops. The recipe was developed by immigrants from the West Indies in the USA and draws on the traditions of both cultures.