Mango coconut jelly cake Recipe

Name: Mango coconut jelly cake
Prep time: 55 min
Cook time: 41 min
Total time: 96 min
Yield: 8
Cuisine: Korean
Ingredients: 350g ground mango; 60g Sugar; 8g Lemon juice; 5g Gelatin sheet; 270g Mango puree; 90g Whipped cream (whipped 60%); 250g Warm coconut milk; 15g Sugar; 5g Gelatin sheet; 80g Mango puree; 40g Sugar; 80g Corn syrup; 6g Gelatin sheet; 56g Whipping cream; 80g Melted white chocolate; 1 Sponge cake sheet

Cooking TreePublished: 2022-09-21 Updated: 2022-09-1702K views

Cooking Tree is serving you a delectable recipe for Mango coconut jelly cake, and we’ll show you how to prepare it from scratch.

I made a mango coconut jelly cake by coating a plump jelly cake with a shiny glaze~
It is a cake with simple ingredients and full of mango and coconut, so you can feel the original taste~^^

I wanted to make a layered cake, so I divided it several times and hardened it.
If you pour all the mango layers to harden, and then harden the coconut layer on top of it to make two layers, I think it will be much simpler to make~^^

It’s pretty even without glaze, but if you coat it with glaze once, it’s a little cleaner and more luxurious~*^^*
The melted white chocolate used to make the glaze needs to be melted in a hot water bath for a beautiful color to come out. If you think the glaze color is weak, you can add a little food coloring to match the color.

I think it was fun to make and eat the layered jelly cakes with different colors~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango coconut jelly cake

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Rating: 5.0/5
( 40 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 41 Minutes 41 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

350g ground mango

60g Sugar

8g Lemon juice

5g Gelatin sheet

270g Mango puree

90g Whipped cream (whipped 60%)

250g Warm coconut milk

15g Sugar

5g Gelatin sheet

80g Mango puree

40g Sugar

80g Corn syrup

6g Gelatin sheet

56g Whipping cream

80g Melted white chocolate

1 Sponge cake sheet

Instructions

Put the ground mango and sugar in a pot and bring to a boil, then add lemon juice and heat a little more, then remove from the heat and cool.

Put gelatin sheet in cold water and soak for 10 minutes, then microwave for 10 seconds to melt it, then add it to lukewarm mango puree and mix.

Add gelatin to 60% whipped cream and mix with puree.

Lay the sponge sheet on the mousse frame and insert the mousse strip.

Put the mango mousse in the mold, flatten it, and harden it in the refrigerator for about 30 minutes.

Add sugar to warm coconut milk, mix, add melted gelatin, mix, put on top of the hardened mango mousse in the same amount, and harden in the refrigerator for 30 minutes.

Repeat and harden layer by layer.

Put mango puree, sugar, and starch syrup in a pot and heat until sugar is dissolved. Remove from heat, add soaked gelatin and mix.

Add fresh cream and mix, add white chocolate melted in a hot water bath, mix, sift through a sieve, and cool to about 30-32 degrees.

Remove the hardened jelly cake from the mold, remove the Moustie, pour the glaze and harden.

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