Fresh Mango Cake
Recipe created by Chef Elango
You go, we go, we all go Let’s Go for Mango!
Recipe Ingredients
Ingredient
Weight
| Pillsbury™ Super Moist Vanilla Premix | 1 kg |
| Egg | 18 |
| Oil | 50 g |
| Water | 100 g |
| Vanilla Essence | 10 ml |
| Cake Gel | 20 g |
| Fresh Mango Cake | 600 g |
| Pillsbury™ Super Moist Vanilla Sponge | 250 g |
| Sugar syrup | 60 ml |
| Pillsbury™ Ivory Cream | 250 g |
| Fresh Mangoes | 70 g |
| Mango Pulp | 30 g |
Preparation
- Mix mango pulp & neutral nugel properly fill it in piping bag for garnishing
- Cut SMV vanilla sponge in layers & soak each layer with sugar syrup
- Whip the Pillsbury™ ivory cream until peak consistency
- Wash & rinse mangoes, peel off the skin of both mangoes & chop one of the mangoes
- Apply Pillsbury™ ivory cream between sponge layers
- Sprinkle chopped mangoes between each layer & finish the cake with the remaining ivory cream topping
- Make dollops of topping & place mango cubes in between
- Serve cold
