Tuesday 24 November 2015

Berry & Mango Buttermilk Muffins

"Muffins in the morning !"
Yes, for quick and easy bake, muffins is always one of our favorites weekday brekkie ^-^



Recipe source : Taste.com (Lucy Nunes)
Below slightly modified version as I've halved the recipe / adjustment made in blue.
Berry & Mango Buttermilk Muffins
Ingredients
280g self-raising flour {140g}
65g caster sugar {30g}
330g buttermilk {165g}
54g olive oil {20g}
1 egg (the size of my egg is 55g each with shell) 
200g mixed frozen berries (I used 60g fresh blueberries + 30g dried cranberries)
1 small mango, peeled, sliced (cut 1 cheek from mango)

Method :
Step 1
Preheat oven to 180°C. Position the rack in the centre.
Line a 6-hole muffin pan with paper cases.

Step 2
Combine flour and caster sugar in a bowl. Whisk buttermilk, oil and egg together in a jug. Stir buttermilk mixture into flour mixture until just combined (mixture should still be lumpy). Fold in berries. Spoon into prepared cases. Top with mango slices.

Step 3
Bake for 25 minutes or check for doneness with a toothpick inserted into the center of a cake if it comes out clean. Stand in pan for 5 minutes, remove and place on a wire rack to cool.



Enjoy ... with a cup of coffee for me ^-^!

~~~♡♡♡~♡~♡♡♡~~~

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)


Friday 20 November 2015

Blueberry & Mango Galette

Glad that I could join my cyber blogger pals in this Bake-Along #88 Theme Galette.

Huh ?! ... What is Galette?
According to information from Baking Bites
"Galette is a French term that refers to a variety of flat, round cakes, usually made with a flaky pastry dough of some kind.
The term galette typically refers to a free form tart that is made with a flaky pastry crust. These tarts are not molded in tart pans. Instead, filling is placed directly on top of a sheet of rolled out pastry and the edges of that pastry are folded up and around the filling. The tart becomes crisp during baking and the dessert, as a whole, manages to be both rustic and elegant at the same time."

I've actually intended to bake a Fig Galette. Somehow ... my girl didn’t quite like fresh figs. Well, I've still got some mangoes and a pack of fresh blueberries. ... should be okay to bake a Blueberry & Mango Galette, right? Oh yeah 'mango' ! Can also support LTU theme mango ^-^!


Recipe source :Technicolor kitchen
Below my slightly modified version.

Blueberry & Mango Galette
Serves 4
Ingredients :
Pastry:
140g all purpose plain flour
½ tablespoon caster sugar
pinch of salt
84g unsalted butter, chilled and diced
2 tablespoons ice water

1 small egg (lightly beaten) for brushing
1 tablespoon granulated white sugar (to sprinkle)

Filling:
2 tablespoons apricot jam
40g blueberries
100g mango (stoned and diced)


Method :
Make the pastry crust:
In a food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process until the mixture resembles coarse crumbs (about 15 seconds).

Add 2 tablespoons of ice water (more if necessary) over the pastry and process just until dough comes together.

Divide the dought into half and make a disk with each half.  Wrap in plastic and refrigerate for 2 hours or overnight.

To assemble:
Preheat the oven to 200°C. Position the rack in the middle of the oven.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured parchment paper. Roll out one pastry disk to about 25cm (10in) circle. (always roll from the center of the pastry outwards to get uniform thickness).

Transfer the parchment paper to the baking sheet.

Spread 1 tablespoon apricot jam over the center of the pastry, leaving a 4cm (1 ½in) border. Arrange the diced mangoes and blueberries over the jam.

Gently fold the pastry edges over the filling.
Brush edges of the galettes with the egg wash and sprinkle with a teaspoon of granulated white sugar.
Before and after baked
Bake for 25 - 30 minutes or until pastry is golden and filling is bubbly.

I love the fruity and buttery aroma bursting out from the oven. Didn't want to trim the edges before folding as I hope to obtain a "rustic and elegant" looking galette. Lol ^-^!



See that flaky crumbs ... plus the juicy sweet fruity. Perfect for my afternoon coffee break. Yummy-licious!


~~~♡♡♡~~~
♡Have a great weekend♡

This is for Bake-Along #88 Theme Galette hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen Wings

And 
 

Thursday 19 November 2015

Vanilla-Seared Scallops with Mango, Cherries and Tomato




Definitely a very appealing, delightful and refreshing appetizer if you serve with a main course. But I made this as my dinner cos my big kids have their dinner appointments.

Recipe source : Cook Play Explore

Vanilla-Seared Scallops with Mango, Cherries and Tomato
Serves 1 (light dinner for 1 pax)
Ingredients :
6 large frozen scallops
1 teaspoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon vanilla extract
1/2 medium-sized ripe mango - peeled, stoned and diced
Some fresh cherries - pitted and quartered
Some cherry tomatoes - chopped
Dash of pepper & salt
Sea salt
Garnish with few sprigs of mint leaves (optional)

Method :
1) Combine the mango, cherries and cherry tomatoes in a bowl. Set aside.

2) Thaw the scallops. Rinse well and pat dry with few layers of kitchen towels. Do not cover, refrigerate the scallops for 30 minutes to dry.

3) Season the scallops with dash of salt and pepper to taste.

4) Saute non-stick pan over medium-high heat. Add olive oil to the pan, followed by butter and vanilla extract. Then add in the scallops, set in a single layer in the pan.
Cook 2 to 3 minutes, until bottom of each scallop is nicely browned. Turn scallops over and cook for another 2 to 3 minutes until they're firm, browned, and caramelized.

5) Arrange the cooked scallops on a platter and top with fruit mixture and drizzle the remaining butter from the pan.

6) Sprinkle with a pinch of sea salt, garnish with mint leaves and serve immediately.

Tender scallops with a hint of vanilla fragrance paired with mouthful of fresh fruits! Yum !


♡♡♡ ~~♡~~♡♡♡

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Wednesday 18 November 2015

Mini Mango Fruit Tarts

I've been unwell for almost a week, prescribed with antibiotics and have been on plain and tasteless meals ... Somehow I had that sudden craving for some sweet pastries or tarts. With some sweet mangoes, some whipped cream and the pack of frozen puff pastry in the freezer, I still could charge up some energy to make some quick and easy fruit tarts to satisfy my craving.

Hee .. hee ... when one is still on medication, the mind is still "floating" and not alert ... I've forgotten to brush the pastry with egg wash and to sprinkle with some sugar ... >~<




Recipe source :
Martha Stewart - Puff Pastry Tarts
Below my slightly modified version

Mini Mango Fruit Tarts
Makes 9 (using frozen puff pastry)
Ingredients
For the tart shell:
1 sheet of frozen puff pastry
1 egg, lightly beaten
Sugar, for sprinkling

For the filling :
200ml Whipping cream
15 grams caster sugar
1 teaspoon vanilla extract
1 medium sized ripe mango - peeled, stoned and diced

Method :
Step 1
Preheat oven to 200°C.
Line parchment paper on a large baking sheet. Place a sheet of frozen puff pastry.
*Note: for easier handling, I didn't thaw the pastry sheet. Leave for about 1 - 2 minutes before cutting up the shapes.

Step 2
Cut into 9 squares using a pizza cutter or a sharp knife. Lightly score a boarder about 1cm crust from the edge of each square. Don’t cut all the way through.
Lightly brush the border with egg. Place the tray of puff pastry in freezer for about 10 minutes.

Step 3
Remove the tray from freezer.
Bake for about 15 minutes or until puffed and golden.
Remove from the oven, immediately, gently flatten the centers of each of the squares with the back of a teaspoon.
This indent is to make space for the toppings.

Step 4
Once the puff pastry cooled, gently dollop about 2 tablespoons of whipped cream onto each of the square and top with diced mangoes.
(Feel free to use a mixture of fruits like Kiwifruit, peach or berries if you like)
Serve immediately.

To make the whipped cream:
(Note: I've prepared the whipped cream in advance of baking and chilled it in the fridge till ready to use).

Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put all together the cold whipping cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.



I couldn't wait to polish off the two sweet juicy mango tarts at one go for my afternoon break ^-^!

Hee ... hee .. the unpleasant medicines seemed to taste sweeter after I've filled my tummy with some sweet mango tarts ... Enjoy!
♡♡ ~~~~ ♡♡♡♡~~~~♡♡
 


Friday 13 November 2015

Mango Crêpe Pancakes

Mango crêpe pancakes sold alongside with durian crêpe pancakes in some bakeries here. I've tried a few times .... but that was few years ago.

Some leftover whipped cream from the  Mango Swiss Roll I made some days ago. Didn't frost the whole roll cake as I was happy that it didn't crack when rolled. With that small amount, I thought why not try making mango crêpe pancake ....




Recipe source : Vondelicious
Below slightly modified version as I've halved the recipe.

Mango Crêpe Pancakes
I used a 20cm pan size, makes about 7 crêpes
(A)
60g all-purpose flour, sifted
Pinch of salt
20g caster sugar

(B)
1 tablespoon unsalted butter, melted & cooled
1 large egg, lightly beaten
120ml milk
40ml water
A few drops of yellow food colouring

Method :
1) Combine and mix ingredients (A) in a clean bowl. Whisk briefly with a manual whisk.

2) Add in ingredients (B) and whisk until smooth and blended. Strain the batter if it’s lumpy.

3) Heat the non-stick griddle or pan with low flame. Grease with a little cooking oil.

4) Pour crêpe batter using a small soup ladle or ice-cream scoop, swirl to cover the surface of the pan. Cook about 1 minute. The thin edges will get crispy and curl up. Using a chopstick to tip the side, with your fingers, gently and carefully flip the crêpe over, continue to cook for about 30 seconds.
Remove the cooked crêpe. Repeat this process till finished the batter.

Glad to achieve a very thin crêpe texture
To assemble the pancake like parcel :
Place one crêpe on a large plate. Spread about 1 tablespoon of whipped cream in the center. Followed by about 1 tablespoon of diced mangoes.
Fold both the ends, form like a small parcel. Seam side down.
Alternatively, to roll them like spring rolls.

Served immediately or chilled for few hours. Enjoy !

Have a sweet weekend ^-^!


♡♡ ~~~~ ♡♡♡♡~~~~♡♡
 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Tuesday 10 November 2015

Grilled Mango & Pineapple with Pistachio Yoghurt

While we love to just eating a wide variety of fresh fruit cuts, sometimes we also love other ways to enjoy them. Here's sharing a few easy to prepare fruity desserts  :
BBQ Orange Parcels
Baked Apples
As fruit sauce Mango and yogurt sauce
Milkshake
Apricot Banana Compote

And now ... to grill them ... mangoes + pineapples !


Recipe source :Taste.com
Below my slightly modified version in blue.

Grilled Mango & Pineapple with Pistachio Yoghurt
Ingredients
3 small mangoes (2 medium-sized mangoes)
1/2 small pineapple, peeled (I used honey sweet pineapple)
4 Tablespoons finely grated palm sugar  (I reduced to 1.5 tablespoons light brown sugar as preferred the natural sweetness from the fruits)
Canola oil or cooking spray (I used Canola oil)
250g plain yoghurt (I used low-fat natural yogurt)
40g pistachio kernels, roasted, chopped
Lime wedges, to serve (omitted as don't have any)

Method :
Step 1
With skin, cut cheeks from mangoes. Discard stones. Cut 3 vertical lines and 3 horizontal lines in each mango cheek, without cutting all the way through. Cut pineapple into 6 thick slices.

Step 2
Sprinkle cut side of fruits with some brown sugar. Lightly coat a grill pan with a little oil. Heat the pan over medium flame. Cook the mango, cut-side down, for 2 to 3 minutes or until lightly browned. Remove from grill pan and transfer to a plate. Cook the pineapple for 2 minutes each side or until lightly browned.

Step 3
Lightly roast the pistachio nuts and set aside to cool. Combine and mix well yoghurt and roasted pistachio in a bowl. Serve the grilled fruits with yoghurt mixture.
Dinner - pan fried fish fillet served with
some oatmeal potato cakes & blanched carrots + french beans. ... plus some grilled mangoes & pineapples ♡

Another way to enjoy these grilled warm juicy tropical fruits served with pistachio yoghurt. Delicious !

Sunday 8 November 2015

Mango Swiss Roll

Made a simple swiss roll with fresh diced mangoes in the filling. Happy no crack when rolled. ... hee .. hee !


Previously I've made a chocolate rice swiss roll adapted from Victoria Bakes


Yes, very nice sponge roll. Since my big kids wouldn't say no to any swiss rolls, I used the same recipe to make a vanilla mango swiss roll.

Recipe source and adapted from :
Victoria Bakes

Mango Siwss Roll
Below my slightly modified version as baked a vanilla sponge roll cake.

Ingredients (makes a 25 x 25cm cake)
For the egg batter
3 egg yolk
37g canola oil
45ml milk
55g cake flour, sifted
1 teaspoon vanilla extract

For the Meringue :
3 egg white
52g caster sugar
1/4 teaspoon cream of tartar (alternatively to replace with 1/2 teaspoon of lemon juice)

For the filling :
200ml Whipping cream
15 grams caster sugar
1 teaspoon vanilla extract
1 medium sized ripe mango - peeled, stoned and diced

Method :
1) Sift the flour and set aside. You will need a baking sheet/tray 25cm x 25cm size, line with parchment paper.
Preheat the oven to 180°C.

2) Separate the eggs into yolks and whites.
(the size of an egg is 60g with shell)

3) In a clean mixing bowl, whisk the cold egg whites and cream of tartar till foamy using the electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.

4) In the same mixing bowl, cream egg yolks about 2 - 3 minutes. Add oil, milk and vanilla extract and continue beating till it incorporated.

5) Add the sifted flour and mix until just combined.

6) Gently fold 1/3 of the meringue into the batter with a spatula. Fold the remaining meringue into the batter in 2 batches until it looks evenly mixed (no streaks of meringue).

7) Pour the batter into baking sheet. Gently tap the baking sheet a few times on table top to release the trapped bubbles in the batter. Bake in the oven for about 14 minutes or the top is evenly light browned, and a toothpick inserted into the centre comes out clean.
(I used the middle rack. The temperature of the oven may vary, do check, do not over bake the cake as it will be too dry and may crack easily when rolled).

8) Remove the baking sheet from the oven, immediately drop the baking sheet at a height onto a table top. This action helps to keep the springy texture of the sponge when it is left to cool. Leave to cool in the pan for 1 minute.


9) Turn the cake (skin side) onto a clean sheet of parchment paper. Peel off the lining paper. Roll the cake up gently together with the parchment paper. Leave for about 5 minutes, or until cool, then unroll the cake. (According to some info - This will give the cake a "shape memory" so it will be easier to roll again with filling.)

10) Spread the whipped cream over the sponge leaving about 1/2-inch border all around. This is to prevent the excess cream oozes out when rolling the cake. Top with some diced mangoes. Roll up gently by lifting it up with the parchment paper. Place the rolled cake seam side down. Wrap with parchment paper and chill in the refrigerator for few hours.
Trim the ends using a sharp knife. Cut into slices just before serving.

To make the whipped cream:
(Note: I've prepared the whipped cream in advance of baking and chilled it in the fridge till ready to spread the sponge roll).

Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put all together the cold whip cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.

Took out the chilled swiss roll and ready to make a few slices :)


♡♡ ~~~~ ♡♡ENJOY♡♡~~~~♡♡

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)


Thursday 5 November 2015

Mini Baked Cheese Cupcake

I'm not a great fan of cheesecake though, my big kids love cheesecakes. Having tried some cheese cupcakes and received compliments from them on baked cheese cupcake and the non-bake ones
here and here previously, baked a batch of quick and easy cheese cupcakes for their weekend afternoon snack.



Recipe adapted from : Eugenie Kitchen
My slight adjustments made in blue

Mini Baked Cheese Cupcake 
Yields 12 cupcakes
Ingredients
For crust:
85g Digestive biscuits, crushed into fine crumbs
30g melted butter

For filling:
225g cream cheese, softened [I used light spreadable cream cheese]
133g cup granulated sugar [I used 90g caster sugar] 
½ teaspoon cornstarch
½ teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
2 eggs

Method :
To make the crust :
Line muffin pan with cupcake liners.
Combine the finely crumbled biscuits and melted butter. Divide the mixture between cupcake liners. Press down firmly with the back of a teaspoon to make crust.

To make cream cheese filling :
With a electric mixer, beat the softened cream cheese on a low speed until smooth. Add sugar, cornstarch, vanilla extract, and lemon juice. Cornstarch is added to prevent cracking on top and with lemon juice cheesecake tastes better. Continue to beat until creamy. Beat in the eggs one at a time until smooth with no lumps.

To bake the cheese cupcake:
Preheat oven to 180°C.
The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

Use an ice cream scoop or spoon to spoon the batter into the cupcake liners, filling each one almost to the top and bake for 20 minutes, or until slightly risen.

Remove the muffin pan, place on wire rack and let cool in the pan. Cheesecakes will continue to be baked in the pan. Once completely cooled, refrigerate for at least 2 hours or chill overnight before serving.



I'm sure to serve these mini cheese cupcakes with whipped cream and add a dollop of decadent Nutella definitely yummy-licious ! Enjoy and have a great weekend ^-^!

Tuesday 3 November 2015

Prawn-Mango Lettuce Cups

This is a quick and easy dish that can be served as appetizer or salad ...


Recipe source : Taste.com
Below I've halved the recipe served as appetizer, with slight adjustment made in blue.

Prawn-Mango Lettuce Cup
Ingredients
600g medium cooked prawns (300g)
2 large mangoes, chopped (1 medium ripe mango, stoned and diced)
1 cucumber, quartered lengthways, chopped (1 Japanese cucumber)
1 long red chilli, finely chopped (omitted, can't find any in the fridge)
2 tablespoons finely chopped flat-leaf parsley leaves (prepared but I've forgotten to add)
2 tablespoons olive oil (1 tablespoon)
2 tablespoons lemon juice (1 tablespoon)
8 small iceberg lettuce leaves (4 - 6)
Pepper and salt
Lemon wedges, to serve

Method :
Step 1
Cleaned, shelled and de-vein prawns, discard tails.
Boil a pot of water over medium flame. Add in the prawns. Once the prawns are cooked through and curled up, drain the water and set aside.

Step 2
Place the cooked prawns and all the ingredients in a medium bowl. Season with a pinch of salt and dash of pepper. Toss gently to combine.

Step 3
Divide the prawn mixture between lettuce leaves. Serve with lemon wedges.

Simple yet tangy refreshing appetizer .... Make more to have it as salad !


♡♡ ~~~~ ♡♡♡♡~~~~♡♡

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Sunday 1 November 2015

Mini Mango Charlotte Cakes

Oh ! Can't wait to indulge these lovely mini Mango Charlotte cakes ....


I love to admire the lovely and pretty designs of charlotte cakes displayed at some bakeries whenever I walked past them. But never have I thought of buying a charlotte cake from the bakeries (cos expensive). I thought ... why not bake it since it's not too difficult to make a simple nice one.

According to Wikipedia Charlotte (cake)
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread,sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.
So last year (Jan 2014), I'd baked a first birthday cake for myself .... used a basic simple sponge cake and decorated it like a charlotte cake. 

My frosting skill sucks ... I can't frost a cake well with buttercream, whipped cream or cream cheese :(  So, to decorate a charlotte cake, at least I've peace of mind ... hee ... hee ... whatever the mess from the frosting, can be camouflaged with Ladyfingers (biscuit) [often called savoiardi and in British English sponge fingers] and then loaded with fruit toppings ! Hmm ... lovely transformation ... sounds great that I could pass off like a pro, ya?! .... ha ha!

Here, I've made 4 mini cakes with fresh mango topping.
Recipe source from  Cookpad for the sponge cake with slight modifications made.

Mini Mango Charlotte Cakes
For the Sponge Cake
Ingredients :
3 Eggs (the size of my egg is 60g each with shell)
120 grams Caster sugar (I reduced to 85g)
100 grams Cake flour
15 grams Vegetable oil
10 grams Unsalted Butter
30 grams Fresh Milk

Method:
1) Line the *cake pan with parchment paper. Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.
*I've used an 8x8-inch square pan as I wanted to cut it into 4 mini squares. Can also use a round 7 inch cake pan for 1 big cake instead.

2) Sift the cake flour and set aside.
Separate the eggs into yolks and whites.

3) Melt butter and milk in a heatproof dish. Once melted, add the vegetable oil and mix well.

4) In a clean mixing bowl, whisk the cold egg whites till foamy using the electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue.

5) Add the egg yolks to the meringue and whisk on low until evenly combined (about 1 - 2 minutes).

6) Next, fold in the sifted flour in 3 separate additions, folding gently with a spatula until combined.

7) Mix in the melted butter mixture in 2 separate additions with a spatula.

8) Pour batter into the cake pan. Tap the pan lightly on a table top a few times to get rid of any trapped air bubbles in the batter.

9) Bake for about 30 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
(I tent it with aluminium foil in the last 10 minutes of baking).

10) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.

11) Invert the cake pan onto the wire rack. Lift the pan and peel off the parchment paper.  Cover the cake with the pan for 2 minutes. Remove the pan and leave the cake to cool completely.

For the filling :
1 large ripe mango - peeled skin, stoned and cut the fruit into small cubes. (Do adjust the amount to your preference).
About 2 tablespoons of mini chocolate chips.

Mango whipped cream:
200ml Whipping cream
20 grams caster sugar
80 grams of fresh mango puree#(#alternatively, to omit this and add some finely chopped mango on the sandwich layer of whipped cream)

To make the whipped cream :
Make mango puree - blend the pulps in a blender until smooth. Strain the mango puree mixture if you want a fine/smoother texture but I preferred the taste of mango bits.

Freeze the cleaned mixing bowl for about 15 minutes.  Take it out from the freezer, immediately put all together the cold whipping cream and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.
With a spatula, mix in the mango puree to the whipped cream till evenly combined.

To make the glaze (my preference for light glaze without using gelatin):
In a small bowl, dilute 1 tablespoon of Apricot jam with 2 tablespoons of warm
water. Mix well and set aside.

A pack of store bought Savoiardi (sponge fingers).


To assemble the mini cake :
1) Prepare 4 pcs of size 6-inch cake board. Cut the big cake into 4 mini squares. Slice horizontally half for each mini cake.

2) Frost the bottom slice with some whipped cream.

3) Sandwich the 2 slices of cake and frost the whole cake with whipped cream.

4) Half each of the sponge finger. Total 16 small pcs of the sponge fingers for 1 mini cake. With the sugar coated side, "glue" it gently around the cake.

5) Top with some mango cubes.  Lightly brush the mangoes with the apricot glaze. Sprinkle some mini chocolate chips.

6) Tie a ribbon gently round the cake to keep it "structurally" in shape. Refrigerate the cake until served.

Ta dah! ... Yummy sweet dessert served right after our dinner ^-^! We loved the soft cake texture, complement well with the natural sweetness of mangoes !


Here's the remaining for our next day's brekkie ^-^ ... ♡ Enjoy!



Happy baking and have a great week ahead!
♡♡ ~~~~ ♡♡♡♡~~~~♡♡

 


Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)