Mango Puree & Coconut Whipped Cream

It’s summer and so humid, therefore some refreshing desserts please! Living on a tropical island feels like a blessing if you have a basket of tropical fruits at home. Needless to mention the amount of recipes you can create with these dulcet fruits. 

I love how easy this recipe is, no need to see flour spill on the flour, plenty of mess in the kitchen and having to wait and wait until dessert is baked and ready. This recipe is really refreshing and soothing against the heat, mango and coconut, an amazing blend together! The tropical vibes are on. If you have never made Mango Puree before or if it can’t be found in your local grocery store, then I have an easy recipe for Mango Puree on my blog. 

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Serving: 2-3

Ingredients:

  • 6 tbsp mango puree (Recipe)
  • 10 cl cold heavy whipping cream
  • 4 tbsp coconut cream
  • 1/2 tsp vanilla extract

Preparations:

1. Pour cold heavy whipping cream, coconut cream and vanilla extract into mixer bowl on high speed for about 1 minute until stiff peaks form.        

2. At the bottom of the glasses, add the mango puree and whipping cream on top. 

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Mango Puree 

NOTE: Mango Puree can stay for up to 1 week in the refrigerator if placed into a lid covered container. 

Mango such a tropical delight! The puree is perfect for several types of desserts to fancy your families & friends. I have cooked my Mango Puree to achieve more taste, texture and smooth puree, you can choose not to cook as well. Into a blender or food processor, puree mango chunks until smooth. Refrigerate into a mason jar, lid covered and allow to chill.

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Ingredients:

  • 3 ripe mangoes, peeled and chopped into chunks
  • 1/2 cup of water
  • 1 tbsp sugar (quantity will depend upon your choice)

Preparations:

1. Cook the mango chunks and water over low heat. Check constantly, if the pulp cooks down then add more water. Add sugar.

2. Stove off once puree becomes mushy. Place in a food processor or blender and puree. Once cooled down, add the puree into a mason jar, lid covered and allow to chill in the refrigerator for atleast 1 day. 

Chocolate Cake

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I am loving this Chocolate Cake, always been my favorite cake ever! I have been searching and exploring the web for the best chocolate cake and I never found. This recipe has been inspired from my best friend and it’s the best I have baked so far. If you try baking a cake and end up with disappointments, still DON’T GIVE UP! Baking is not on my favorite lists as well but with much efforts and emotions you can bake a wonder. This recipe is really simple, I have not used milk nor baking powder and yet the cake is still so moist and decadent. Since I had strawberries, I have used them on the ganache as toppings. You choose how you want to decorate your toppings.– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Ingredients:

For the Cake:

  • 250g self-rising flour
  • 250g butter
  • 50g unsweetened cocoa powder
  • 100g sugar (quantity will depend upon your choice)
  • 4 eggs

For the Ganache:

  • 1/2 cup of unsweetened chocolate chips

Preparations:

For the Cake:

  1. Combine butter and granulated sugar together until creamy consistent is obtained.
  2. Add eggs one by one and blend together into the butter and sugar.
  3. The flour and cocoa powder go in, mix well together until smooth.
  4. Grease your baking mould with butter and pour the batter.
  5. Bake in preheated oven for 180 C for 30 minutes.

For the ganache:

  1. Once the cake has cooled down, melt chocolate chips into a pan for 30 seconds until creamy and softened.
  2. Spread the ganache on the cake and garnish on top with strawberries or anything else you prefer.