Mango season comes almost to the end. So, mango is featured as the last shot. This mango yogurt cake is very easy. It doesn’t require baking, and no egg. The recipe says 4 gelatin sheets, 1.5 tablespoon gelatin powder. I am not sure if the one used in the recipe is 2g whilst mine weighs 2.5g. I went for 3 with a rule of thumb that 2.5g equals to 1 teaspoon gelatin powder. It worked!
Mango Yogurt Cake
100g digestive biscuits
250g mango, diced
100g plain yogurt
2 tablespoon orange juice
3 gelatin leaves, 2.5g each
Crush the biscuits with a food processor until fine.
Soak the gelatin leaves in cold water
Blend the mango dices and yogurt in a food processor.
Heat the orange juice with 1.5 Tbsp hot water. Turn off the heat. Dry the soaked gelatin leaves and dissolve it in the hot orange juice mixture. Stir until melted. Put the mixture through a sieve. Pour it into the mango-yogurt mixture, blend well.
Whip the cream and sugar until soft peaks form, then fold into the mango mixture.
Pour the mango filling onto the cake base, smooth the top.
Place into the fridge for at least 4 hours, preferably overnight.
Garnish with mint or raspberry.