1 1/3 cups of mango puree (1.250 kg)
2 cups of crushed biscuits
4 tablespoons of unsalted butter
Vanilla sauce:
1 cup of heavy cream
3 large egg yolks
2 tablespoons of grated coconut
2 tablespoons of vanilla extract
3/4 cup of whipped heavy cream
1 1/3 cups of mango puree (1.250 kg)
2 cups of crushed biscuits
4 tablespoons of unsalted butter
Vanilla sauce:
1 cup of heavy cream
3 large egg yolks
2 tablespoons of grated coconut
2 tablespoons of vanilla extract
3/4 cup of whipped heavy cream
To make the cake, melt the butter
Mix in the crushed biscuits and stir well
Grease a round 20 cm diameter mold and fill with alternating layers of mango puree and crushed biscuits
Bake in a moderate oven preheated to 180° for about 30 minutes
Let it cool
Unmold and serve with the sauce made as follows: Beat the egg yolks with the grated coconut in a bain-marie
Add the warmed heavy cream, whisking constantly until thickened
Remove from heat
Add the vanilla extract and let it cool, beating occasionally
When cold, add the whipped heavy cream carefully
Serves 8
Note: To make the mango puree, wash the fruit well, then cook with 1/2 cup of water until soft, then strain.
