Mango Mambo
09-056
Group Leche Flan
Ingredient
KG
Sugar
0.080
Condensed Milk
0.250
Egg Yolk
0.125
Total Weight: 0.455
Group Batter
Ingredient
KG
%
BAKELS MUFFIN MIX
0.700
100.00
Mango Puree
0.042
6.00
Water
0.115
16.40
Eggs
0.245
35.00
Vegetable Oil
0.196
28.00
Total Weight: 1.298
Group Topping
Ingredient
KG
%
Mangoes
0.500
-
BAKELS DIAMOND GLAZE NEUTRAL
0.020
-
Total Weight: 0.520
Group Icing
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.200
-
Cold water
0.100
-
Total Weight: 0.300
How to do it:
Leche Flan:
1. In a saucepan, bring sugar to boil until the it caramelizes.
2. Pour in 8” diameter pan.
3. Mix well the egg yolk and condensed milk by hand blender.
4. Pour mixture on top of the caramel.
5. Steam until it gets sticky.
Cake:
1. Combine water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend using a cake paddle for approximately 1 minute at low speed.
3. Scrape down and mix at medium for 4 minutes
4. Deposit on top of steamed leche flan.
5. Place pan in a bain marie.
6. Bake at 180°C for 30-40 minutes.
Icing:
1. Beat Bakels Whipping Cream with a paddle on high speed for 3 minutes.
2. Gradually add cold water while mixing with a wire whisk on high speed for 3 minutes
or until desired volume and consistency are achieved.
Assembly:
1. Slice fresh mango and arrange on top. Coat with Diamond Glaze Neutral.
2. Pipe whipped-up Bakels Whipping Cream on top of the fresh mango.
Yield: 8 slices
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