MANGO ROLL | IDEA SUSHI

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a mixing bowl, whisk together eggs and sugar until thick and pale.

Add in milk and melted butter, mixing until combined.

Sift in cake flour and salt, folding gently until no dry flour remains.

Spread the batter evenly onto the prepared baking sheet.

Bake for 10-12 minutes until the cake is lightly golden and springs back when touched.

Remove the cake from the oven and let cool for a few minutes.

Dust a clean kitchen towel with powdered sugar and invert the cake onto it.

Peel off the parchment paper and roll the cake with the towel, starting from one end.

Let the rolled cake cool completely on a wire rack.

In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.

Fold in mango puree and gelatin mixture until well combined.

Unroll the cooled cake and spread the mango cream evenly over the surface.

Re-roll the cake tightly without the towel and wrap in plastic wrap.

Chill in the refrigerator for at least 1 hour before slicing.

Serve slices garnished with mango slices and mint leaves.

Cooking Techniques

Spice Level:

Allergens