Mango Mascarpone Cake

Sponge Cake

1/2 box Duncan Hines French Vanilla Cake Mix

5 egg whites, 1 egg yolk

5/8 c. light coconut milk

1/4 c. cooking oil

1/2 tsp. cream of tartar

1. preheat oven to 350 F

2. beat egg whites amd cream of tartar until stiff

3. In another bowl, combine cake mix, egg yolk, coconut milk and oil. Mix well.

4. Fold eggwhites into cake mixture

5. Pour batter in to 2 well oiled 9" pans

6. Bake for 10 minutes, then reduce heat to 250 F and bake until light brown or toothpick comes out clean (another 3-5 minutes)

7. Allow cake to cool while making the filling.

Mango Puree

4-5 fresh mangos

1 lemon

1. Puree flesh of 4-5 champagne mangos in a blender to make 3 cups total. I used 1 canned mango + 4 fresh mangos. 

2. Add in the juice from 1 lemon.

Mango Mascarpone Mousse

2 cups mango puree
1 cup heavy cream,
3/4 cup mascarpone,
1 (1/4oz)pack of gelatin powder,
1/4 cup - 1/2 cup sugar or more to taste

1. Sprinkle the gelatin powder in 1/4 cup of water, set aside for 5 minutes. After that, heat the mixture in microwave for 10 second, until the gelatin has dissolved.
2. Whisk the mascarpone and sugar until it becomes light, add in 2 cups of  the mango puree mixture and beat for another 3 minutes to combine. Pour the mango-mascarpone mixture to another big bowl, gently stir in the gelatin mixture. Mix well to combine.

3. Beat heavy cream + 1.5 tablespoons of sugar until medium peak form. Fold the heavy cream into the mango mascarpone mixture.

To assemble:
Using a 8/9-inch sprinform pan or ring, layer one sponge cake at the bottom of the pan, and pour half of the mousse in. Use an offset spatula to smoothen the mousse. Next, layer the second sponge cake on top of the mousse. Follow by the remaining mousse. Cover the mousse with saran wrap and chill the cake while preparing the mirror.

Mango Mirror:
1 cup of mango puree
2 to 3 tablespoons granulated sugar

1 pouch of gelatin powder

1. Sprinkle the gelatin powder in 1/4 cup of water, set aside for 5 minutes. When the gelatin is softened, microwave the mixture for 10 seconds, until the gelatin has fully dissolved.
2. In a medium bowl, combine 1 cup of mango puree 2 to 3 tablespoons of sugar, to taste. Mix in the gelatin powder. Once the mirror is made, immediately pour on top of the mousse. Chill in fridge for at least 4 hours.

Sponge cake based off of Happy Mama Cookbook Japanese Fruit Cake
Mango Mousse based off of http://novice-baker.blogspot.com/2008/05/looking-at-bright-side-mango-mascarpone.html

Coconut Ice-Cream

Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 can unsweetened light coconut milk
1 cup heavy cream
1 vanilla bean (or 2 teaspoons vanilla extract)


1. Toast Coconut - preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.
2. In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
3. Bring coconut milke to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.
4. Pour the custard into the ice-cream machine. 


taken from http://www.bakingandbooks.com/2006/11/19/homemade-coconut-ice-cream/