Coconut cake with mango
10 servings
120 minutes
Coconut mango cake is an exquisite dessert with Asian motifs, combining exotic flavors and a delicate texture. Its base is a crispy dough with coconut flakes, adding light sweetness and nutty aroma. The mango and cream filling embodies airiness with light citrus notes of lemon zest. This dessert perfectly complements a romantic dinner or festive table. In China, mango is considered a symbol of love and luck, while coconut signifies purity. Each bite feels the harmony of flavors: the sweetness of mango, creamy softness of the cream, and refreshing coconut taste. Served chilled and garnished with slices of ripe mango, it creates a true visual masterpiece. An ideal choice for those who appreciate refined and exotic gastronomy.
1
Bring the cream with lemon zest to a boil, then remove from heat and let steep for 1 hour.
- Cream: 300 ml
- Lemon zest: 3 teaspoons
2
Combine flour, butter, coconut flakes, and powdered sugar. Mix and add 3 tablespoons of cold water. Knead the dough, roll it into a ball, wrap it in film, and place it in the refrigerator for 30 minutes.
- Wheat flour: 200 g
- Butter: 100 g
- Desiccated coconut: 30 g
- Icing sugar: 1 tablespoon
3
Preheat the oven to 180 degrees.
4
On a floured surface, roll out the dough to a thickness of 2 mm, place it in a greased and parchment-lined mold, forming edges, and refrigerate for 20 minutes.
5
Place a sheet of parchment on the dough and sprinkle with beans. Bake the dough under a weight for 10 minutes. Then remove the paper and weight and return to the oven for another 5-7 minutes. Let the baked crust cool.
6
Peel one mango and puree it in a blender.
- Mango: 4 pieces
7
Whisk egg yolks with sugar. Add cream. Soak gelatin in cold water for 5 minutes. Heat the egg-cream mixture over low heat and cook, stirring, for 2-3 minutes until slightly thickened. Remove from heat and stir in the squeezed gelatin and mango puree. Cool the cream completely, then pour it into a mold with dough. Place in the refrigerator for 2-3 hours to set the cream, then decorate with mango slices.
- Egg yolk: 3 pieces
- Sugar: 75 g
- Cream: 300 ml
- Leaf (sheet) gelatine: 1.5 piece
- Mango: 4 pieces
