Mango-Joghurt-Torte mit Frischkäse (mango yogurt cream cheese torte)
Units
Temperature
Servings
Ingredients
Base
- 200 g digestive biscuits rounded
- 90 g butter, melted rounded
Mousse
- 400 g ripe mango flesh, peeled, stoned, puréed rounded
- 300 g full-fat cream cheese, room temperature rounded
- 250 g full-fat plain yogurt rounded
- 90 g sugar rounded
- 15 ml lime juice rounded
- 18 g gelatine sheets, about 9 sheets, divided rounded
- 200 ml cream, cold, whipped to soft peaks rounded
Glaze
- 150 g ripe mango flesh, puréed rounded
- 20 g sugar rounded
- 3 g gelatine sheets, about 1.5 sheets rounded
Method
Method
- Crush the biscuits to fine crumbs and stir in the melted butter until it looks like wet sand. Press firmly into the base of a 24 cm springform and chill while you make the mousse.
- Soak all the gelatine, both amounts, in cold water for 5 minutes.
- Beat the cream cheese, yogurt, sugar and lime juice together until smooth. Fold in the 400 g mango purée.
- Warm a small amount of the mixture gently in a pan, take off the heat, squeeze the gelatine for the mousse dry and stir it in until fully dissolved. Stir this back into the rest of the mixture, working quickly and evenly so the gelatine does not set in lumps.
- Fold in the whipped cream in two additions, gently, keeping as much air as possible.
- Pour the mousse over the chilled base, smooth the top, and chill for at least 3 hours, until set enough that a glaze poured on top will not sink in.
- For the glaze, warm the 150 g mango purée with the sugar. Squeeze the remaining gelatine dry, stir in until dissolved, and let cool to just above room temperature before pouring evenly over the set mousse.
- Chill at least 6 more hours, ideally overnight, before releasing the ring and slicing with a knife run under hot water between cuts.
Notes
- Mango purée is wetter than berry purée, which is why this torte needs a longer total chill than a raspberry or strawberry version to set through completely; do not judge it ready on the same schedule.
- Work quickly once the gelatine goes back into the main mixture. Stirred in unevenly, it can set in small lumps rather than distributing smoothly through the mousse.
- Very ripe, fragrant mangoes matter more here than in most fruit desserts, since there is no cooking to concentrate flavour; an underripe mango gives a bland, watery mousse.
- It keeps for 3 days in the fridge, covered, and slices most cleanly cold, straight from the fridge.
Ingredient substitutions
- Full-fat plain yogurt can be Greek yogurt for a thicker, tangier mousse; low-fat yogurt gives a noticeably less stable, softer set.
- Digestive biscuits can be any plain biscuit; a coconut biscuit base is a good match for the mango flavour if available.
- Lime juice can be lemon juice in the same quantity, giving a slightly less tropical edge.
- For a passion fruit variation, replace a quarter of the mango purée with the pulp of 4 to 5 passion fruit, seeds and all, for a sharper contrast.