For the cake base: Prepare the oven to 350°F (medium).
1 package of your preferred biscuit - Maria, chocolate, or coconut (200g)
1/2 cup of melted butter (100g)
For the filling:
165g of sugar
1 tablespoon of unsalted gelatin
2 cups of finely chopped mango (330g)
2 tablespoons of freshly squeezed lime juice
4 large egg whites
1/4 cup of sugar (45g)
For the cake base: Prepare the oven to 350°F (medium).
1 package of your preferred biscuit - Maria, chocolate, or coconut (200g)
1/2 cup of melted butter (100g)
For the filling:
165g of sugar
1 tablespoon of unsalted gelatin
2 cups of finely chopped mango (330g)
2 tablespoons of freshly squeezed lime juice
4 large egg whites
1/4 cup of sugar (45g)
PREPARE THE CAKE BASE: Preheat the oven to 350°F (medium)
Mate the biscuits in a blender
Add the melted butter and mix well
Press the mixture into the bottom and sides of a 9-inch springform pan
Bake for 10 minutes
Let it cool before filling
PREPARE THE FILLING: In a medium saucepan, combine 2/3 cup of sugar, gelatin, and mango over low heat, stirring constantly until boiling
Remove from heat and blend in a blender
Pour into a bowl and place over an ice bath with cold water and ice, stirring occasionally until thickened
Add the freshly squeezed lime juice and reserve
Bate the egg whites until stiff peaks form
Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form
Mix in the mango mixture
Place on top of the cake base and refrigerate for about 2 hours or until firm
When serving, remove the springform pan
Approximately 310 calories per serving
