Mango cake

Mango cake

Ingredients (4 persons)

  • 185 gr. Condensed Milk
  • 80 gr. of butter
  • 175 gr. Maria Cookies
  • 400 gr. Creamy white cheese spread
  • 2 Envelope of Cuajada
  • 2 Handles 500 gr. each
  • 300 ml. milk
  • 100 gr of Sugar
  • 1 Tablespoon lemon juice.

Elaboration

Line the base of a 20cm mold with molding paper.

Melt the butter in the microwave and mix it with the crushed cookies.

Spread the mixture over the base of the mold and press with the back of a spoon, leaving a uniform layer. Store in the fridge.

Peel the mangoes and crush one of them and the other cut into small pieces and reserve it.

Put to heat in a saucepan, condensed milk, 200 ml of milk, the cheese and the crushed mango and stir over low heat with some rods, until hot and lump-free dough.

Mix the curd with the rest of the milk. Incorporate it and stir for a few minutes until it thickens very slightly.

Pour the mixture into the mold and refrigerate some 4 hours.

Heat the diced mango over low heat in a frying pan, sugar and lemon. Let cook a few minutes, Stirring occasionally, until the mango is tender.

Pour the one bowl and crush it. Let cool and store in the fridge until serving.

Take the cake out of the fridge, unmold and pour a little of the coulis on top. Serve the rest in a separate jug.

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