Mango & coconut cake to go

Ingredients

Coconut Sponge

5 large eggs (5pc)
130 grams (4.6 ounces) sugar
45 grams (1.6 ounces) coconut flakes
50 grams (1.8 ounces) cornstarch
1 teaspoon baking powder

Mango Mousse

370 grams (13 ounces) mango puree
150 grams (5.3 ounces) whipping cream
10 grams (0.35 ounces) gelatin
70 milliliters (2.4 ounces) water

Soaking

150 milliliters (5.1 ounces) coconut milk

Equipment

Mixing bowls
You'll need separate bowls for whipping egg whites, whisking egg yolks, and blending the mousse ingredients.
Electric mixer
Handheld or stand mixers work wonders for achieving fluffy egg whites and perfectly whipped cream.
Baking sheet
Use heavy-duty, non-stick baking sheets to ensure even baking.
Baking paper
Line your baking sheet with baking paper to prevent sticking and ease transfer of your sponge.
Measuring cups and spoons
Accurate measurement is key, so keep these handy for perfect results.
Cake rings or cookie cutters
These are terrific for cutting out uniform sponge circles, adding a professional touch to your presentation.

Instructions

Step 1

1. **Divide the eggs** into whites and yolks. Separation is easier when the eggs are cold. **Whip the yolks with sugar** until white and fluffy. Add the coconut flakes, flour with cornstarch, and baking powder. The batter will be quite thick.

Step 2

2. **Whip the egg whites** to stiff peaks. Ensure no yolk gets into the whites, as this prevents them from whipping up properly. Gently fold the yolk mixture into the whites in parts, so the mixture retains its airiness.

Step 3

3. **Spread the batter** on a baking sheet lined with parchment paper. Bake at 356°F (180°C) for 20-35 minutes, or until a toothpick comes out clean. Cool, then cut out three circles for each cup (the smallest on the bottom, the middle-sized for the center, and the largest for the top).

Step 4

4. **Soak the sponge** with coconut milk (or regular milk, if preferred). This adds extra moisture and enhances the flavor.

Step 5

5. **Soak the gelatin** in cold water until it swells. Meanwhile, whip the cream to soft peaks. Melt the swollen gelatin using any method (microwave or double boiler).

Step 6

6. **Add a spoonful** of mango puree to the melted gelatin, then combine this mixture with the remaining puree. Finally, fold the whipped cream into the mango mixture. The mousse is ready.

Step 7

7. **Assemble the cups** in this order: sponge, mousse, some coconut streusel (crumbs), sponge, mousse, coconut streusel, sponge, mousse. Sprinkle with coconut flakes for decoration. Chill in the refrigerator for at least 2 hours for the best texture.

Servings

Imagine yourself on a sun-drenched beach, savoring this delightful Coconut Mango Mousse Pastry! 🌴🥭☀️ To make your dessert experience even more delightful, try serving this pastry in clear glass cups so each layer is beautifully displayed. ⛱️ This dessert pairs wonderfully with a fresh mint tea or even a chilled glass of Moscatel wine for a touch of luxury. 🍷🍃 Hosting a party? 💃🕺 Make mini versions using shot glasses for a cute and convenient way to serve to your guests. Kids will love it too—decorate with colorful tropical fruits like kiwi and pineapple slices, and add a tiny umbrella on top for extra fun! 🏖️🍍🍹 Feeling fancy? Dust some edible gold glitter over the top for an extra glittery occasion, or serve it alongside a scoop of coconut or mango sorbet for an even cooler treat! 🍧🔥 Your new go-to dessert will surely dazzle at any event, leaving everyone wanting more.✨

Variations

Looking for gluten-free options? 🌾❌ Simply replace the cornstarch in the recipe with an equal amount of a gluten-free flour blend. The coconut flavor pairs beautifully with most gluten-free flours for a similarly delightful taste and texture.

Vegan version? 🍃💚 No problem! Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) as a substitute for each egg. Swap out the gelatin with agar-agar and regular whipped cream with coconut whipped cream for a fully plant-based treat. 🌿🥥 Your taste buds will thank you, without compromising on flavor!

Faq

What's the best way to ensure my egg whites whip to stiff peaks?
Make sure your mixing bowl and beaters are completely clean and free of any fat or oil residue. Cold egg whites whip better, so it's best to chill them prior to beating.
Can I use frozen mango for the puree?
Yes, you can! Just make sure to completely thaw the mango and blend it to a smooth consistency before using it in the recipe.
How can I prevent my sponge from deflating when mixing in the egg whites?
Gently fold the whipped egg whites into the yolk mixture in small batches. Use a spatula and a light, sweeping motion to keep the batter airy.
Can I prepare this dessert in advance?
Absolutely! You can make all the components the day before and assemble the dessert a few hours before serving. Store it in the fridge to keep it fresh.
What's the best way to handle gelatin to avoid lumps?
Soak the gelatin in cold water until it swells, then gently heat it to dissolve completely. Mixing a small amount of the puree into the melted gelatin before combining it with the rest helps distribute it evenly.
Can I add other flavors to the mousse?
Feel free to experiment! Adding a splash of lime juice or a hint of ginger can complement the mango beautifully. Just be cautious with the quantities to maintain the right consistency.