This cake is good to take advantage of summer mangoes. Delicious and versatile dessert for snacks or dinners. Try this cold mango mango recipe, you'll love it!
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Ingredients10 portions
Preparation
For the base of the cake, preheat the oven to 350º F. Grind the cookies Marías in the blender until you complete 1 ½ cups. Melt the butter in a small deep pot. Combine the ground biscuit with the sugar and butter in a bowl, pour into the mold of the removable cake and press it to the bottom until it compresses well. Bake for 10 to 15 minutes until the cookie is golden brown. Let cool.
To prepare the filling, pour the greenery in the form of rain on a pyrex cup with the water, let stand 5 minutes until it looks thick. Put the cup with the already hydrated gelatin inside a pot with water to low heat mixing until it dissolves. Turn off the fire.
Cut the four most ripe mangoes, remove the pulp with a spoon and grind in the blender. Add the cheese, condensed milk, lemon juice, yoghurt and liquid gelatin and blend until a very smooth mixture. There should be a liter of it, if necessary, add more mango.
Pour the mixture of mangoes over the cookie and put in the refrigerator until it sets. Remove from the refrigerator, unmold and place in a dish.
Cut the other 2 sliced mangoes and decorate the cake with them. Keep refrigerated. Serve in slices.
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