In the Kitchen

Alfonso Mango Cake

Alfonso Mango Cake


    Soft Coconut Base:

    • 70g dessicated coconut
    • 30g flour
    • 60g icing sugar
    • 20g cream
    • 2 egg whites
    • 70g castor sugar

    Mango Mousse:

    • 225g fresh Indian Mango (Alfonso), pureed
    • 1 1/2 teaspoons gelatine powder
    • 45g sugar
    • 200g whipped cream
    • 200g mango cubes (optional)


    To make Soft Coconut Base: In a bowl, mix dessicated coconut, flour, icing sugar, cream and one egg white to form a paste.

    In a mixer, whisk one egg white until soft peaks form. Add in castor sugar a little at a time and whisk until mixture is stiff.

    Fold this into the dessicated coconut paste. Fill the mixture into a piping bag and pipe onto a lined 16cm round baking tray. (This recipe makes two discs.)

    To make Mango Mousse: In a bowl, combine the mango puree and gelatine and allow to soak for 15 minutes.

    In a pot, combine the mango mixture and sugar and warm to 40C. Remove from heat and fold in the whipped cream.

    To assemble: Line the bottom of an 18cm round pan with a coconut disc. Scatter mango cubes, if using, and fill half the pan with the mango mousse.

    Place a second disc on the mousse and pour the remaining mousse to the rim. Freeze at least 4 hours before serving.

    For more food and wine stories and recipes, pick up the latest issue of Flavours (Mar - Apr 2004), Malaysia's premier food magazine, available at major bookstores and newsstands or email for subscription details.

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