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Fresh Mango Cake

approx. 8 servings

Fresh Mango Cake

This fresh mango cake is like a splash of colour on your coffee table, with a taste of summer. When you use Bonne Mango Purée, this cake is easy and quick to make.


150 g oat biscuits
50-70 g margarine, melted
1 tbsp water or milk


6 gelatine sheets
2 dl whipped cream
200 g curd
500 g Bonne Mango Purée (set aside 2 dl for the glazing)
1 tsp vanilla sugar, to taste
2 tbsp lemon juice


1 dl water
2 dl Bonne Mango Purée
1 ½ dl jelly sugar


1 dl whipped cream
1 tbsp sugar
1 tsp vanilla sugar

Crumble the biscuits and add the melted margarine, and water or milk. Press this mixture onto the base of a lined springform baking tray with a diameter of 18 – 22 cm. Put the gelatine sheets to dissolve in cold water. Beat the whipping cream, add the curd, Bonne Mango Purée, vanilla sugar and sugar to taste. Bring the lemon juice to boil in a glass or saucepan and dissolve the gelatine sheets into it after removing excess water from these. Mix until smooth, pour a thin ribbon into the filling while mixing continuously. Pour the filling on top of the crumbled biscuit base in the tray and let set in the fridge for a few hours or overnight.

 Measure the water and mango purée in a saucepan, bring the boil. Add the jelly sugar and stir until the liquid is clear. Let cool for a few minutes, and spoon this glaze on top of the mango cake. Put into the fridge for a few minutes, then detach the cake from the tray with a knife. Lift onto a serving tray. Whisk the whipping cream, season with sugar and vanilla sugar. Decorate the edge of the cake with the whipped cream


Unsweetened Bonne Premium purées are suitable for all kinds of cooking. You can use these purées to make sweet and savoury treats for any occasion. You are welcome to browse our recipe database or experiment on your own.


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