Ingredients
Method
- Place a 10-inch cake ring on a parchment-lined baking tray and prepare it for assembling the crust.
- Whisk the egg yolks and icing sugar until pale and thick, then blend in the softened butter until smooth.
- Fold in the flour and coconut until a soft dough forms without overmixing.
- Press the dough firmly into the bottom of the cake ring, creating an even layer, then refrigerate for 30 minutes.
- Bake the chilled crust at 325°F (160°C) for about 30 minutes until lightly golden. Cool completely, then transfer to a serving board and line the inside of the ring with acetate if using.
- Blend the mango into a smooth puree and strain it through a fine sieve for a silky texture.
- Combine the puree with sugar and lime juice in a saucepan. Warm until it begins to simmer, then stir in the bloomed gelatin and lime zest until fully dissolved.
- Transfer the mixture to a shallow container, cover the surface, and chill for about 1 hour until completely cooled but still pourable.
- Whip the cold cream until stiff peaks form. Gently fold a small amount into the mango mixture before carefully folding in the remaining whipped cream until fully combined.
- Spread half of the mousse over the cooled crust. Scatter the diced mango across the center, leaving a small border around the edge, then cover with the remaining mousse and smooth the surface.
- Refrigerate the cake for at least 4 hours, or until the mousse is fully set.
- Blend the mango for the curd until smooth, straining if a finer texture is preferred.
- Whisk together the egg yolks, sugar, mango puree, and lime juice in a saucepan. Cook gently over low heat, stirring constantly until it starts to thicken slightly.
- Gradually stir in the butter, allowing each addition to melt before adding more. Continue cooking until the curd coats the back of a spoon.
- Strain the curd into a clean bowl, stir in the lime zest if using, cool slightly, then spread evenly over the chilled mousse. Refrigerate for about 2 hours until firm.
- Remove the cake ring and acetate. Decorate with thin mango slices arranged around the edge, then finish with lime zest and a sprinkle of coconut before serving.
Nutrition
Notes
Layers of creamy mango mousse, buttery coconut crust, and silky mango curd come together for a refreshing dessert that's worth every minute. It's the kind of cake that instantly reminds everyone of sunny days and special celebrations.