Mango Curd Cake

How to Make It?

Mango Pulp
Whipped Cream
Mango Extract
Yoghurt
Cake Flour
Agar-Agar
Additional decoration options

Crystal Whipping Cream

Bakery Whipping Creams

Crystal Whipping Cream is the epitome of dairy-free perfection. Its smooth texture and delightful taste make it a go-to option for health-conscious bakers.

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Zero Maida Cake Mixes

Bakery Bakery Premixes

Zero Maida Cake Mixes come in three enchanting variants- Millet, Multigrain & Wholemeal, each offering a unique color, flavor, and mouthfeel.

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Vegitrop Cake Mixes

Bakery Bakery Premixes

Say goodbye to egg-based cakes without bidding adieu to taste and texture. Our eggless cake mixes are a testament to our commitment to a delicious future, respecting your diet preference.

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Flexi Gold

Culinary Cooking Cream

Presenting Tropolite Flexi Creme Gold, our gourmet non-dairy cooking cream that unlocks a world of flavours. No curdling or splitting in high temperature cooking.

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Aromas- Colour & Flavour Emulsion

Bakery Bakery Ingredients

Aromas Colour and Flavour Emulsion is used in bakery products and whipping cream to impart colour and flavours. 12 variants available!

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Variety Mix

Bakery Bakery Premixes

Introducing Tropolite Mix – your partner in creating delightful 100% eggless Cakes, Pastries, Puddings, Muffins, and more.

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Process

Step 1

For Mango Curd:

In a pan take sugar & mango pulp. Cook it and reduce it to 50%, add salt, vanilla essence and Mango Aroma.
Dissolve agar-agarin waterin a separate bowl.
Add agar-agarto sugar and mango pulp mixture. Pour the mango mixture into a flat mould and keep in the deep freezer for at least three hours or till set.

Step 5

For Mango Mousse:

In a mixing bowl take yoghurt, whisk it till smooth. Add fresh mango pulp and mix well. Add Crystal whipping cream and mix it well.
Dissolve agar-agar with water in a separate bowl. Add agar-agar mixture in the mango mousse and mix well.
In amousse ring arrange Vegitrop Vanilla Sponge,soak with Mango Aroma sugar syrup and apply 30% of the mango mousse. Now takeout the mango curd from the freezer and arrange on mango mousse.
Now apply 30% mango mousse onit,Place Vegitrop sponge Vanilla apply the remaining 40% mango mousse.
Set into the deep fridge for three hours or till set.

Step 11

Mango glaze for Decorating:

In a mixing bowl take Flexi Cream and mango pulp, heat them on slow flame till it boils. Add white chocolate and mix well.
Switch off the flame and sieve the mixture in a small bowl Now add Mango aroma. Leave it to cool.
Remove the Cake from the ring and cover it with Mango glaze and decorate with fresh mango and garnish with dark chocolate.

Chef’s

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