Still wish to try out mango cake recipe during the high season of best mango. I just purchased a new brand of cream cheese, Kiri, a French cheese produced in Japan. It is kind of fromage blanc, smooth and rich cheesy flavour. Its soft texture makes it very easy to blend and assimlate with other ingredients.
I looked for a few recipes but was fond of this one with cream cheese. Hmm, the mousse part with cheese needs a bit more gelatin to get it firm. The taste was superb. My sister and mom could not resist it, bites after bites. The vanilla essence dyed the mango pudding to darken colour, plus the mangoes used were ripe.
85g digestive biscuits, crushed
40g melted butter
Mix the melted butter and biscuit. Lay it on the bottom of a 18cm cake pan
200g mango puree
4 egg yolks
1/2 tsp vanilla essence
Soak the gelatin in ice water.
Beat the egg with sugar until pale and fluffy
Warm the mango puree with low heat. Add eggs gradually and mix well. Blend in the gelatin till incorporated.
Add mango dices and get set in refrigrator
Mango cheese mix
230g cream cheese
60g buttermilk (milk + 0.5 tsp vinegar)
4.5 gelatin sheets (each 2.5g) will use 5 sheets instead
375g mango puree
Soak the gelatin in ice water
Whip the cream with sugar till 60-70%
Beat the cream until soft and smooth. Add buttermilk and mix well
Blend in mango puree. Add dissolved gelatin
Add the whipped cream and mix well
Pour half of the mango cheese mixture onto the cake pan laid with the biscuit base
Slip the mango pudding onto the mixture
Pour the rest of the mango cheese mixture
Get set in refrigrator for a few hours.