Mango and Coconut Milk Layer Cake Recipe

Mango and coconut milk mille-feuille is a common dessert. The method is relatively simple. The main ingredients are mango and coconut milk. In addition, you need to prepare an appropriate amount of isinglass and sugar. The mango is for its pulp, and the coconut is for its juice and coconut milk. Put them in a food processor and crush them until they are particularly fine. Add 10 grams of white sugar. Add mango juice and gelatin powder, steam it for about six minutes, then cool it naturally, put it in the refrigerator and then eat it.

Mango and Coconut Milk Layer Cake Recipe

Ingredients: 2 mangoes, about 400 grams, coconut milk 200 grams, isinglass 40 grams, water 100 grams, sugar 10 + 60 grams. Method: 1. Take the mango pulp and put it into a blender to blend it. The finer the better. Add 10 grams of sugar. If it is too thick, add a little cold boiled water. The blended mango juice is about 300 grams. 2. Put 300g mango juice and 20g gelatin powder into a container and steam it for 6 minutes until the gelatin powder is dissolved. Take it out and let it cool naturally for later use. 3. Put 200g coconut milk + 100g water + 60g sugar + 20g gelatin powder in a container and steam it until the sugar and gelatin powder are dissolved. Similarly, let it cool naturally for later use. 4. Now start pouring the first layer of coconut milk into the mold, put it in the refrigerator for 30 minutes, and then pour the mango layer after it is solidified, and so on, until it is completely poured. 5. Once done, refrigerate for at least 4 hours, preferably overnight. Then you can slice it and eat it as a full meal.

Ingredients: 2 mangoes, 200g coconut milk, 40g isinglass, 200ml water, 40g sugar. Step 1: Soak the isinglass in ice water. step2 Remove the mango core, take out the pulp, add 10g sugar and 150g water and crush it. Step 3 Take half of the beaten mango juice and bring it to a slight boil, then turn off the heat. Add 20g of softened isinglass and mix well.