Exotic cloud, coconut and mango

Exotic cloud, coconut and mango

At the moment, I clearly want exoticism. I put mango and lime all over the place. Soon I will tell you about a delicious sorbet, but in the meantime, this cake should definitely win you over. It consists of a coconut cream mousse, a lime mango confit and a crispy puck also with coconut.

I really enjoyed this cake and yet it was not won. To tell you the truth, I did not even intend to publish the recipe. Indeed, the coconut cream that I had bought was simply not good. Besides, I could have guessed since the coconut milk of this same brand is just as bad. As a result, my mousse had an aftertaste that really bothered me. I finished the cake anyway, but I wasn’t really sure I liked it.
Finally, the little taste that I didn’t like was mitigated by the other flavors and even if it was still present, I found this cake delicious. I imagine with a good coconut cream it should be absolutely wonderful. I can’t wait to do it again…

Don’t be put off by its appearance. This cake is absolutely nothing complicated to make. Each step of making this cake is very simple.

Exotic cloud, coconut and mango:

Mango confit:

250g mango puree
1/2 lime
30g brown sugar
3 g NH pectin

Cool the mango puree, lime zest and juice.
Add the mixed brown sugar and pectin. Stir.
Bring to a boil and simmer for 2 short minutes.

Leave to cool, then pour into a frame (16 cm) lined with stretch film.

Put in the freezer.

Crispy puck:

100g white chocolate
60 g coconut biscuits (Special Edition)
30 g powdered coconut

Roast the coconut for a few minutes at 160°C. it should be lightly golden.

Melt the white chocolate.
Add crushed cookies and coconut.

Leave to cool before covering the frozen confit.
Put everything back in the freezer.

Coconut mousse:

160g coconut cream
2 egg yolks
30g of sugar
4g gelatin
130 g full cream

Soak the gelatin in a bowl of cold water.

Heat the coconut cream in a saucepan.

Meanwhile, whisk the yolks and sugar briskly.
Pour the coconut cream over it while stirring, then put everything back in the pan.
Thicken without ceasing to stir. The mixture should not boil.

Add the drained gelatin. To mix together.
Let cool.

Whip the cold cream into whipped cream.
Add it to the custard with a spatula.

Assembly:

White velvet spray (Silikomart)

Pour the mousse into the mold, pushing up the edges. The cloud mold being finally quite small, there is a little too much foam.
Place the frozen confit and crisp on top. Tamp.
Smooth the edges and put in the freezer for a few hours.

Unmold the frozen cake and pass the spray over it.

Refrigerate while it thaws.

Exotic cloud, coconut and mango

To finish: NH pectin is, in my opinion, essential for making confits that keep a supple texture. Personally, I will not go back to gelatin, and even less to agar-agar. They can nevertheless be used if you do not have the pectin, but dosed slightly.


Mango purée can be bought ready-made. Otherwise, just mix fresh mango.


With raspberry, it should be very good too.


My first idea was to make a coconut cookie. It should be even better and that’s what I’ll do next time.


You have understood it, you need a good coconut cream for a top result. Besides, if you have a brand to advise me, I take it.
A spoon of coconut alcohol should also provide a little extra.


The velvet spray allows you to have a beautiful finish without effort. The one from Silikomart is perfect, unlike others I’ve tested.


You can also choose another silicone mold to make this cake. A simple round mold will do just fine. You just have to make sure of the proportions.

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