Desserts and sweets Recipes Recipes for special occasions

Easy mango cake without oven

Easy mango cake without oven


  • Half
  • 40 minutes
  • For 8 people
  • 2.4 € / person
  • 305kcal per 100g.

How to prepare a mango tart.

If we talk about  dessert recipes in general, the classic  cheesecake with a combination of fruit usually wins by a landslide.

A layer of crispy biscuit, then we incorporate the seasonal mangoes in the cream itself that together with the whipped cream will have a mousse texture and we will finish with a layer of delicious mango jam. Lots of fruit in an exotic, refreshing and very original dessert.

The contrast is perfect, it is a fresh cheesecake , easy to make and light. An oven-free mango tart with its delicate tropical fruit flavor is most appetizing when the mango is in season.

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The trick of the cake is precisely the quality of its main ingredient,  mango . They must not be green or the cake will taste like nothing. The best thing is that you buy them very ripe and you will see when peeling the fruit that only its aroma already feeds.

A cake with a combination of flavors of this exquisite fruit, the mango, the soft touch of the cream and the crispness of the biscuit.

Preparation of the base of the mango cake

  1. Melt the butter (use the microwave, it is faster, on low temperature about 2 minutes). With the mincer we crush the cookies.
  2. If you did not have, in a kitchen cloth we throw the 25 cookies and wrap them and then crush them with a tablespoon, fork or something heavy. It does not look so fine but it serves the same. Add the melted butter on top.
  3. We take the butter and cookies mixture. We distribute it on the base of a large removable mold. In this case it was 23 cm. diameter. If you use a smaller mold it will be thicker, if the diameter is greater than 23 cm. finer.
  4. Press against the bottom with the help of a spoon or with your fingers and put in the fridge for 20 minutes so that it hardens.
  5. We reserve until we have to fill with the mango mousse cream.

Preparation of the filling of the mango cake

  1. We hydrate the gelatin (the 2 neutral gelatin sachets, about 10 g. Each sachet) with 100 ml of water or so.
  2. We peel the mangoes as I advise you in the previous video and cut into small pieces.
  4. We put everything in a mincer or mixer (glass or American) with the cream cheese and sugar (or equivalent in sweetener). We beat everything until everything is homogeneous.
  5. Once the water is hydrated with the gelatin, we put it in the microwave until it melts.
  6. With 15 seconds will be enough, we remove with a fork or spoon and introduce into the previous mixture. We beat again until there is a homogeneous and creamy mixture. The gelatin has to be well integrated into the cream.
  7. We will whip the cream with one or two tablespoons of sugar. Not much as the fruit already has a lot of sugar and the cookie base is already sweet.
  8. We use a large bowl. If it is cold much better, like cream or milk cream that must come out of the fridge.
  9. Add the cold cream to the bowl and beat until it goes liquid to a kind of cream, with a little foam. This process will take us about 5 minutes, nothing more.
  10. It does not need to be completely firm. The harder the cream is the more it will cost us to mix it with the rest of the preparation and we run the risk of it falling completely.
  11. Pour the cream whipped cream into the tart filling using enveloping movements, without haste. Use a spatula or pastry tongue until fully integrated.
  12. The next step is to pour on the base of cookies all the mixture that we have reserved.
  13. Smooth the surface well with a spatula. We cover with plastic wrap so that it doesn’t catch odors and flavors from the fridge. Let the cake curdle in the fridge for a minimum of 4 hours.
  14. We put it back in the fridge to solidify the cream.

Preparation of the mango cover. Final assembly

  1. The trickiest step is perhaps the handle cover. We are going to use a little gelatin that we will hydrate in a little water (with half a pack, 5 grams is enough).
  2. If we have mango jam, they usually sell it in Save More season, everything will be very easy. If you do not have it, you can use that jam (apricot, peach, pumpkin …) that you like the most. Another option would be to prepare mango jam from ripe mangoes, a little lemon juice, water and sugar.
  3. We put the mango jam in a saucepan on the fire with 50 ml. of water to boiling (or to the micro directly 2 minutes).
  4. Remove from the heat and add the gelatin that we have previously heated a little bit in the micro (12 seconds). We remove until its complete dissolution.
  5. If there are lumps, we lightly beat the entire mixture so that it is homogeneous.
  6. We remove the container with the rest of the cake and curd and add this cream. Make sure the top layer is hard enough so it doesn’t mix with the coverage.
  7. If we want it to have a pastry finish, you only have to prepare a light syrup with water and sugar. 
  8. With the help of a brush we give it a layer of shine with this syrup and let it cool for a few minutes in the fridge. Although this step is optional.
  9. Let it cool for about 5 hours in the fridge. When we see that everything is curdled we can take out the cake and remove from the mold. Ready to enjoy.

Be sure to enjoy all the yummy sweets in our dessert recipes.  You can see all the photos of the step by step in the next album .

Tips for a yummy mango tart

  • Before starting the recipe, I recommend a video with a simple trick to peel and cut the mango easily. Without crushing the pulp and releasing excessive juice. In this video I tell you how to cut mangoes without staining yourself too much.
  • I assure you that the finish is that of a professional cake of any pastry but with the touch of homemade flavor that each one gives it.
  • Why do the bowl and cream have to be cold? The cream is fat and if it gets hot it loses consistency, if it is not cold it will be difficult for it to rise as we want, if it rises. The ideal temperature is around 10º C.
  • To whip the cream I use the mixer with the accessory of electric rods since it is more comfortable than with manual rods.
  • I think you can accept variations with other fruits. Although I do not know how it will come out because of the water since many fruits have a large amount of liquid.
  • You can leave it made overnight and so you can enjoy more of your guests.

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