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SPICED UP MANGO CREAM CAKE

Ingredients:

1-1/2 cup MAGNOLIA CREAM CHEESE, softened
1-1/2 cup MAGNOLIA ALL-PURPOSE CREAM, chilled
3/4 cup
2 pc large mangoes
16 pc broas
1 cup mango nectar
mint sprigs for garnish
dried mango bits

SPICED SUGAR:

1 tbsp coriander seeds
2 tsp black peppercorns
1/3 cup muscovado sugar

Procedure:

  1. Beat cream cheese until soft. Whip cream and confectioners’ sugar together until stiff. Fold in cream cheese. Set aside and refrigerate.
  2. Peel mangoes and slice into halves. Cut mango halves into 1/4” thick pieces. Shave off excess flesh from seeds and dice. Set aside.
  3. Lightly soak each broas, one at a time, in mango nectar then layer to cover bottom of glassware. Pour and spread evenly half of the cream mixture. Sprinkle with diced mangoes.
  4. Place another layer of broas on top of mangoes. Spread remaining cream mixture and arrange mango slices on top. Refrigerate if serving time is more than an hour away, otherwise, quickly set by freezing for no more than 30 minutes.
  5. Slice cake into squares and place on saucers. Sprinkle spiced sugar just before serving. Garnish with mint sprigs and dried mango bits, if desired.
SPICED SUGAR:
  1. Lightly brown coriander seeds and peppercorns until fragrant in a medium hot pan. Remove from pan then add muscovado sugar. Mix well.
Makes 6 to 7 servings.
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