My sister’s birthday and she loves mango cakes from Maxim…. and she requested for her birthday Mango cakes.
I searched, and seems the only version without having to make a sponge cake base is either mango cheesecake, or mango moose cake.
At the end, for simplicity, I used Christine’s Mango Cheesecake (no bake) recipe, and added a jelly top from Carol’s book.
Christine’s Marie Biscuit based + cheesecake filling : http://en.christinesrecipes.com/2013/12/mango-cheesecake.html
Carol’s 鮮芒慕斯 : http://caroleasylife.blogspot.com/2009/06/blog-post_9.html
I used a 6″ springform pan, but forgot to line the sides with parchment paper, and so the etches came out a bit rough.
** Remember to line the round base & the sides , i forgot the sides this time… 🙁 **
Biscuit Base
This came out rather firm, haven’t taste it yet, but at least it didn’t break when i was trying to transport the cake to a container.
- 120 gm Marie biscuits
- 70 gm butter, melted
Use blender (nuts mold) to ground, and then take it out, mix with melted butter until sand like, the press hard.
When pressing, start with the edges, and then the center, and lightly scrap off the loose one from the sides and press it in again.
Cheesecake Filling
- 250 gm cream cheese block, room temperature
- 55 gm caster sugar
- 150 ml thickened cream
- 2 tsp gelatine powder
- 30 ml hot water
- mango – diced it into cubes and adding in between the cream cheese filling (please near the sides)
Mix Gelatine and hot water in a small bowl over hot water until dissolves. (use a larger bowl to fold in 1/4 cup of cream cheese mixture afterwards)
Use electric mixer to beat cream cheese and sugar until smooth and creamy.
Fold in the thickened cream. (mix well before pour, or the top is watery and bottom creamy)
Stir ¼ cup of the cream cheese mixture into the gelatine mixture, then mix all remaining mixture
Mango Jelly Top
- 300 g Mango puree
- 20 g sugar (if mango not sweet, can add more)
- 14 g Gelatin leaf (about 6 sheets)
Heat Mango puree with sugar, remove from heat, add softened gelatin sheets, mix well, cool down in a bowl of cold water.
Then add 1 TBS lemon juice , and add to “already firmed in fridge” cheesecake filling
— Tasted —
