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  • Mango cake with gingerbread buttons

Recept time 150 min.
Recept time 12
Recept time Oven
Blender Blender


  • 3 EAT ME mangos
  • 250 g whole-grain biscuits
  • 100 g butter
  • 6 gelatin leaves
  • 400 g cream cheese
  • 1 tbsp. sugar
  • 300 ml cream
  • 150 g gingerbread buttons

Let's get to work

  1. Crush the biscuits in a food processor or roll the biscuits into a tea towel and beat with a rolling pin, so they are finely ground.
  2. Put the butter in a saucepan and let the butter melt. Add the melted butter to the biscuit crumbs and mix well.
  3. Place the biscuit crumbs in a spring form cake tin with the back of a spoon. Put the cake tin in the fridge for one hour.
  4. Cut the mango along both sides of the stone or use a mango slicer. Then cut some strips in the seedless flesh, without cutting through the skin. Spoon the strips from the mango. Set aside half a mango for decoration.
  5. Put the gelatine leaves in a bowl of water and soak.
  6. Puree the mango flesh in a blender and pour into a saucepan. Squeeze the gelatin leaves and add to the mango puree. Bring to the boil until the gelatin has dissolved. Then let the mango puree cool.
  7. Beat the cream cheese with a food processor. Pour the cream cheese with the mango puree when the mango puree starts to gel. Beat 200 ml whipped cream with the food processor. Then also stir the whipped cream through the mixture.
  8. Pour the mixture into the cake tin and put the cake in the fridge for at least 1 hour.
  9. In the meantime, whip the left-over cream together with the sugar.
  10. Cut the other half of the mango into slices.
  11. Put the whipped cream, mango slices and gingerbread buttons on the cake.

More recipes with mango

Ovenschotel met mango
Oven dish with mango
Mango citrus smoothie
Mango citrus smoothie
Kipburger met mango-kiwi salsa
Chicken burger with mango-kiwi salsa
Gamba op mango-flespompoenpuree
Gambas on mango-butternut squash puree
Mango hummus
Mango hummus

Read more about the used products

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