Mango Jelly Paris Wheel

Recipe created by Chef Praveen

Mango, Paris and Giant wheel – all merged into one unique recipe! Here we go! Wheeeee!!!

Recipe Ingredients

Ingredient Weight
For the Sponge:
Pillsbury™ Light Plus Vanilla Premix 500gm
Water 280gm
Oil 25gm
For the Mango Jelly:
Mango Crush 100gm
Water 50gm
Agar Agar 7gm
For the Mango Cream:
Mango Crush 100gm
Pillsbury™ Ivory Whipped Cream (fold the cream in mango crush) 500gm


Method for sponge:
  1. Add the premix and water to a bowl and mix with whisk attachment at Speed 1 for a minute.
  2. Scrape the sides and bottom of the bowl for even consistency.
  3. Mix it for another 5 minutes on Speed 2.
  4. Finally add the oil and mix for another minute.
  5. Pour the batter into moulds.
  6. Bake at: 170°C.
  7. Bake for: 25 - 30 mins.
Method for mango jelly:
  1. Heat the water and mango crush mixture.
  2. Start adding agar agar when it begins to boil.
  3. Remove from fire and pour on a flat tray (make sure you pour a thin layer).
  4. Keep it in the freezer to set.
Method to make the wheel:
  1. Place the vanilla sponge (square cut) and spray some sugar syrup on it.
  2. Now, place the frozen jelly on top. Make sure that the sponge and jelly are the same size.
  3. Apply the mango cream slowly and spread it equally on top.
  4. Start rolling the stuff tightly.
  5. Allow it to freeze.
  6. Cover with the remaining mango cream on top smoothly and cut the wheel into 4 cm size each.
  7. Garnish it with some mango cream and mango crush.