Topped with curly ribbons of sweet mango, this fluffy and light cake includes a base of crisp cookies and the smooth tang of Greek yogurt.
Ингредиенты
- 7 oz (200 g) langues de chat cookies or graham crackers
- 1/3 cup (75 g) unsalted butter, melted
- 1 tbsp gelatin
- 3 tbsp (45 ml) water
- 1 3/4 cups (430 ml) mango purée (see note)
- 1 cup (250 ml) 35% whipping cream
- 1/2 cup (105 g) sugar
- 1 cup (250 ml) plain Greek yogurt
- 1 mango, ripe but firm, peeled, pitted and thinly sliced
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a food processor, finely grind the cookies to the texture of bread crumbs. Transfer to a bowl, add the butter and combine. Lightly press onto the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Let cool.
