Mango Bliss

When I see mangoes, I think of summer. And comes summer when mangoes are in season, I will buy a box (usually 16 in a box) almost every week. I can never get sick of them.

I prefer mangoes on its own. It feels like a shame somehow to hide them in salads, cakes, smoothies, etc. But sometimes we couldn’t consume the mangoes fast enough and they have gone too ripe and mushy. I would then store them away in the freezer for smoothies later. Do you know that sweet overripe mangoes make the best sugar-free smoothies?

This entremet is a celebration of the season’s mangoes. I want only the mangoes to shine through. So I decided not to include other flavours. I used Kensington Pride mangoes. They are the best type of mangoes to use for cakes and smoothies, in my humble opinion.

If you can’t get Kensington Pride, I recommend using a variety that does not have a firm flesh. And use only the sweetest mangoes. I afraid there is no other alternative.

Now I know some of you are going to ask- can we use canned mangoes. The answer is NO. I hate canned mangoes. They are like some weird mango flavoured things with the grossest texture that taste nothing at all like the real stuff.

I didn’t include the macaron recipe here but will instead refer you to my go-to macarons recipe which I used. I made a mango white chocolate ganache for the filling, which is 200grams melted white chocolates with 100grams warmed mango puree.

You will need about 8 medium size mangoes. Slightly overripe mangoes are the best for this recipe. And please please please use only the sweetest mangoes.




Mango Bliss

Makes 6 numbers of 7.5cm diameter cakes

Mango Puree
8 medium size mangoes (I recommend Kensington Pride)

To make mango puree:
Remove skin and cut out the pit. Cut mango flesh into pieces. With a small food proccesor, puree mango until smooth. Set aside.

Mango Jelly
200ml mango puree
2 sheets (6 grams) gelatin (I used titanium grade leaf gelatin)

To make mango jelly:
Soften the gelatin in a bowl of cold water.

Warm mango puree in small saucepan. The puree should be warm and not boiling. Remove from heat.

Squeeze the excess water from the gelatin. Stir it into the warm mango puree. Pour mixture into holes of mini muffin tin to about 2cm high.

Freeze mango jelly until completely frozen. To unmold, dip bottom of muffin tin in a tray of hot water for 5 secs. Flip muffin tin upside down on a baking paper and give a gentle shake to get the mango jelly out. Return the unmolded mango jelly rounds back into the freezer immediately until ready to assemble.

Sugar Syrup
150ml water
100 grams caster sugar
2 tablespoons of orange liqueur (cointreau)

To make sugar syrup:
Combine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur.

Sponge
90 grams egg whites
80 grams caster sugar
80 grams egg yolks
40 grams cake flour
20 grams corn flour
35 grams unsalted butter, melted

To make sponge:
Preheat the oven to 200C (or 180C fan-forced). Line 30x20cm cake pan with baking paper.

Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine.

Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine.

Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean.

When sponge is done and cooled, peel away (by gently rubbing) the layer of brown skin on the top.

Mango Bavarian Cream
2 sheets (6 grams) titanium grade gelatin
2 egg yolks
50 grams caster sugar
125ml mango puree, room temperature
200ml whipping cream

To make mango bavarian cream:
Soften the gelatin in a bowl of cold water.

Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add mango puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.

Squeeze the excess water from the gelatin. Stir gelatin into the mango mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools.)

Meanwhile, whisk cream to firm peaks (be careful not to overwhip). When the mango mixture cools completely, carefully fold whipped cream into the mango mixture with a spatula until combine.

At this stage, start assembling the entremet. The bavarian cream needs to be use immediately before the gelatin start to take effect.

To assemble (1):
Line a cookie tray (or any rectangular baking tray) with baking paper. Place 7.5cm diameter X 4.5cm height cake rings on top. You will need 6 cake rings.

Cut out 7.5cm diameter round cake sponge using the cake ring. Brush sponge generously with sugar syrup. Place sponge in the cake ring.

Place the frozen mango jelly on top of the sponge. Pour mango bavarian cream over, and level with a spatula. Place in freezer until completely frozen.

Mango Glaze
100 grams white chocolate, finely chopped
3 sheets (9 grams) titanium grade gelatin
100ml mango puree (after strain through a sieve)
50 grams caster sugar
100 grams liquid glucose
70ml whipping cream
Optional: 1 or 2 drops of yellow food colouring

To make mango glaze:
Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool.

Soften the gelatin in a bowl of cold water.

Combine mango puree, sugar and glucose in a saucepan over medium heat, stir until sugar and glucose disolves, and mixture starts to boil. Remove from heat.

Stir cream into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine. Add yellow food colouring if required.

Allow glaze to cool to room temperature. The glaze will thicken as it cools to the right temperature. To check if the glaze is ready to use, dip spoon into the glaze. The glaze should coat the back of the spoon. Use glaze immediately.

To assemble (2):
Unmould entremets from cake rings. (Tip: To unmould, I place the entremet, still in the cake ring, in a ziplock bag. Slowly lower the ziplock bag into a bowl of hot water, careful not to get water in the bag. Leave ziplock bag in the hot water for 5 secs, then quickly lift the bag out of the water, take the entremet out, and gently push the entremet out of the cake ring.)

Place entremets on a cooling rack set on a baking tray line with baking paper. Working very quickly, and in a confident and smooth motion, pour glaze over frozen entremet.

Allow entremets to thaw in fridge for 4-6 hours before serving.

Totally optional, decorate with mango macarons (macaron recipe here) and edible gold leaf.