Here's a cake I made for K's mum's birthday lunch back in January. After the excessive eating during the festive season, I wanted to make something light, low in sugar and still delicious. An experiment with a pure mango pureé resulted in this delicious yogurt cake. Several people have tried this recipe, also posted on my Estonian site, and they've loved it. I used a can of sweetened Alphonso mango pulp by a UK-based East End company (92% mango), but you could use fresh mango pureé or blend some canned mangoes instead.
The cake needs to set for at least 4 hours, preferably overnight, so make it on a night before.
Mango Yogurt Cake
Serves 10 to 12
200 g gingerbread cookies or cocoa biscuits, crushed
80 g butter, melted
500 g good-quality mango pulp
200 g plain yogurt
200 ml whipping cream (35-38% fat content)
2 Tbsp sugar
juice of a large lemon
8 gelatine leaves (or 2 Tbsp gelatine powder)
pistachio nuts, sliced or mint or lemon balm leaves
Mix the finely crushed biscuits with melted butter. Line a 25 cm springform with a parchment paper and press the mixture onto the base. If you want to make sure that the base doesn't crumble at all, you can bake it for 10 minutes in a 200 Celsius oven, then cool completely (I usually skip this step and save electricity :)
Soak the gelatine leaves in a cold water for about 5-10 minutes.
In a large bowl, mix the mango pulp and yogurt.
Heat the lemon juice in a small bowl, adding 2-3 Tbsp hot water. Press the soaked gelatine leaves dry and stir into the hot lemon juice/water mixture. Stir couple of times, until melted. Pour into the mango-yogurt mixture, stirring vigorously.
Whip the cream and sugar until soft peaks form, then fold into the mango mixture.
Spoon the mango filling onto (the pre-baked) cookie base, smooth the top.
Place into the fridge for at least 4 hours, preferably overnight.
Garnish with something green- pistachio nuts, or perhaps a mint or lemon balm leaves. Cut into fine slices and serve.