Dancing Mango Cake

Name: Dancing Mango Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Mango; 200g Coconut milk; 40g Gelatin powder; 70g White sugar; 100ml Plain Water

by Teacher Kong teaches cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Mango is really the best ingredient for making summer desserts. I shared the recipe of "Mango Sago", which is cool and delicious, and many friends are following it. And today, you will love this Q-bomb and smooth high-value dessert!

Thousand-layer cake is a traditional Chinese snack. According to legend, it began in the Ming Dynasty. Because of the different ingredients of each layer, it showed a different color.

The biggest feature of the thousand layer cake is the Q bomb, which is the favorite of children. It's not difficult to do, but the layer-by-layer process requires patience.

Being able to make a mango cake by yourself will definitely make children admire your cooking skills. Good taste, high value, soft and cute, I guess, no children don't love it!

For more original GIF recipes, please follow my WeChat public account [Mr. Kong teaches cooking]

Ingredients

200g Mango
200g Coconut Milk
40g Gelatin Powder
70g White Sugar

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100ml Plain Water

Dancing Mango Cake

1. Wash the mangoes and cut the pulp into small pieces. (Mango cutting method: Take the mango core as the center, cut a knife along the left side of the mango core and a knife on the right side to cut the whole mango into three pieces; use a knife to lightly cross the flesh; turn the mango skin outwards and cut off pulp.)

2. Put the mango pulp in the wall breaker, pour in 10 grams of white sugar and water, and stir into mango puree.

3. Add 20 grams of gelatin powder and mix well.

4. Pour appropriate amount of water into the steamer, add the mango puree, and steam on medium high heat for about 6 minutes until the gelatine powder is completely dissolved, then take it out and let it cool. (Note: Do not use ordinary glass bowls for steaming, use heat-resistant glass or ceramic bowls.)

5. Take another bowl, pour coconut milk, add 60 grams of white sugar and 20 grams of gelatine powder, and mix well.

6. Pour an appropriate amount of water into the steamer, add coconut milk, and steam on medium-high heat for about 6 minutes until the gelatine powder is completely dissolved, then take it out and let it cool.

7. Sift the mango puree into a bowl. (After sieving, the taste is more delicate.)

8. Take a square glass bowl, brush the bottom and sides with a thin layer of oil, pour an appropriate amount of coconut milk to cover the bottom.

9. Put it in the refrigerator and refrigerate for about 10 minutes (the length of time is adjusted according to the thickness), until the coconut milk is solidified, then take it out.

10. Pour an appropriate amount of mango puree, spread it lightly with the bottom of a spoon, and refrigerate for about 10 minutes (the length of time is adjusted according to the thickness), until the mango puree is solidified, then take it out.

11. Repeat the above steps 8-10, making coconut milk layer and mango layer alternately, each layer needs to be frozen and solidified in the refrigerator; after the production is completed, use a knife to lightly scratch the surrounding edges, and then upside down to take out the finished product.

12. Spread a little cooking oil on both sides of the knife, and cut the mille cake into small cubes.

13. Super Q bomb, try it!

Tips:
1. Coconut milk is not coconut milk. Coconut milk is thicker and cannot be replaced with coconut milk, otherwise it will affect the coagulation effect. I use "Gold Medal Gundam" coconut milk.

2. Gelatin is also called gelatin or isinglass. It is a glue extracted from animal bones and is widely used in the production of mousse cakes and jelly. Mainly play the role of condensing and stabilizing the structure. You can buy them in large supermarkets and certain treasures.