If you love #coconutmilkshake, you'll love this coconut and mango mousse cake made with Ravifruit’s newest Coconut Frozen Fruit Purée! 🥥 If you're not a fan of mango, skip the mango mousse and just do a pure coconut mousse with sponge cake 🌴 

If you just wanna enjoy pure coconut goodness, eat the frozen coconut puree on its own (I tried it and it tastes so good, like coconut ice cream!) 😋 P.S. Thanks Phoon Huat and Ravifruit for sending these over! 

• Made only with Indonesian coconut for its unique luscious rich creaminess and mouthfeel.

• An all-natural recipe without any flavours, preservatives nor colour added, contains 90% of fruit

pulp and 10% of sugar or 100% of fruit.

• Ravifruit’s strict selection of fruits and harvest is a guarantee of constant quality and excellent

choice for a variety of culinary applications!

• Use coconut puree for: Sorbets, ice creams, fruit mousses, bavarois and charlotte desserts, fruit

jellies, iced and pastry desserts, coulis, “miroir” glazes, jams, jellies, cocktails and much more!

• Store in the fridge after opening and consume quickly. Product may be refrozen once defrosted

and may arrive partially defrosted.

COCONUT MANGO MOUSSE CAKE RECIPE
by Sumopocky

EQUIPMENT
6" cake ring
5" cake pan
Cake collar

INGREDIENTS
[For Sponge Cake]
1 Egg
40g of Caster sugar
3ml of Condensed milk
35g of Cake flour
10ml of Unsalted butter (melted)
10ml of Milk

[For Mango Mousse]
100g of Whipped cream
100g of Mango puree
3g of Gelatine powder
15ml of Water

[For Mango Topping]
50g of Mango puree
1g of Gelatine powder
5g of water

[For Coconut Mousse]
140g of heavy cream,
140g of coconut puree
6g of gelatine
10g of water

[For Coconut Cream - Optional Decor]
10g of Heavy Cream
5g of coconut puree

DIRECTIONS
[For Sponge Cake]
1. Preheat the oven to 180°C (356°F). Then, in a metal/heatable bowl, beat the eggs, sugar, and condensed milk over a pot of simmering water until the sugar has completed dissolved.
2. Remove the bowl from heat and use an electric mixer. Beat till the mixture becomes whitish and foamy.
3. Sieve in the cake flour and fold in with a spatula.
4. Pour in the melted butter and milk, and fold till combined.
5. Line the baking pan with parchment paper and pour in batter. Drop the cake pan to remove air bubbles.
6. Bake in the preheated oven for around 20 - 25 minutes. Use a toothpick to check if it's done (it should come out clean after piercing the cake). Once baked, remove from oven and tap against the table a few times to prevent shrinking. Let it cool.
7. Trim the sponge cake to fit into the 5" cake ring.
8. Double wrap the bottom of the cake ring with cling wrap, and place the sponge cake inside.

[For Mango Mousse]
1. Whip the heavy cream till soft peaks form.
2. Whisk in the mango puree.
3. Add gelatine powder to warm water, mix well
4. Whisk the gelatine mixture into Step 2, then pour it on top of the sponge cake (from "[For Sponge Cake], Step 8).
5. Freeze.

[For Mango Topping]
1. Add gelatine powder to warm water, mix well
2. Whisk Step 1 into the mango puree.
3. Remove the sponge cake and mango mousse from the freezer (making sure the mango mousse is somewhat solidified), and pour the mango topping on top.
4. Freeze for at least 1 hour.

[For Coconut Mousse]
1. Once the sponge mango cake has frozen, you can start preparing the coconut mousse.
2. Whisk the heavy cream till soft peaks
3. Mix in the frozen coconut puree
4. Add gelatine powder to warm water, mix well, then whisk into Step 3.
5. Double wrap your 6" cake pan with cling wrap. Place a 6 inch cake board at the bottom. Then, place the sponge mango cake on top of the cake board. Line the circumference of the cake with a clear cake collar (use tape to secure).
6. Gently pour the coconut mousse over the frozen mango mousse cake. Freeze it while you prepare the coconut cream.

[For Coconut Cream - Optional Decor]
1. Whisk the heavy cream till stiff peaks.
2. Whisk in the frozen coconut puree.
3. Transfer to a piping bag with a round tip and pipe round circles along the circumference of the cake.
4. Refrigerate for at least 6 hours. Gently remove from the cake pan and cake collar once hardened.