Filter
Reset
Sort ByRelevance
Allrecipes User
Mango cake with coconut and lime
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grease the cake mold lightly and dust with some flour. Mix the biscuit crumbs with the melted butter and nutmeg. Press the mixture with the convex side of a damp spoon into the mold.
-
Put the mold with soil in the refrigerator for about 1 hour or 30 minutes in the freezer to stiffen.
-
Meanwhile, make the filling. Bring the coconut milk with half of the sugar and the vanilla to the boil.
-
Beat the egg yolks with the rest of the sugar and flour until smooth. Pour in 1/3 of the coconut milk mixture while stirring. Keep stirring well.
-
Add this egg mixture to the rest of the coconut milk in the pan and let it simmer for 2-3 minutes with constant stirring. Pour this filling into a low bowl. Cover with cling film and allow to cool.
-
Melt the chocolate for 1-2 minutes at 800 Watt in the microwave or au bain-marie. Brush the cookie base with the melted chocolate and allow to cool.
-
If the chocolate is firm, divide the coconut filling over it. Place the mango and lime slices on it. Sprinkle with the grated coconut.
Blogs that might be interesting
-
10 minDessertapple-apricot compote, raspberry, strawberry, digestive biscuit, soft butter, sugar,apple compote crumble
-
75 minDessertmascarpone, lecurd, cantuccini, peach slices in syrup, fresh raspberries, powdered sugar,mini-lemon menu with lemon and peach
-
3 minDessertchocolate, hazelnut liqueur, chat heads, ice cream,nut trio of suzanne and ester
-
85 minDessertice cream, sorbet ice forest fruits, whipped cream,ice bomb
Nutrition
685Calories
Sodium0% DV0g
Fat66% DV43g
Protein14% DV7g
Carbs21% DV64g
Fiber0% DV0g
Loved it