Aileen Anastacio



Mango Torte
By: Aileen Anastacio
Right before serving, if you wish, you may drizzle some chocolate sauce over the slice, making it a rich, gooey treat. To keep the heat at bay, pair it with home-brewed iced tea or an iced latte. Enjoy!
Makes 2 (8-inch) tortes  Prep Time 10 minutes  Baking Time 1 1/2 to 2 hours

For the meringue
1/3 cup egg whites, from about 2 large eggs
(Learn How to Separate an Egg here)
3/4 cup sugar
1/4 cup chopped walnuts
2 tablespoons all-purpose flour

For the topping
2 cups whipping cream
1/3 cup confectioners’ sugar
buttercream for spreading (optional)
4 pieces ripe mangoes, balled

1  Preheat oven to 200ºF. Line two baking sheets with greased parchment paper.

2  Make the meringue: Beat egg whites until soft peaks form. Gradually add sugar a tablespoon at a time. Beat until stiff.

3  Reduce speed to low. Gradually add walnuts. Mix until well combined. Mix in flour.

4  Divide the meringue in half. Place an 8-inch ring mold on the greased parchment. Scoop half the meringue and spread evenly using an offset spatula. Remove the ring mold and do the same with the other half of the meringue on the other cookie sheet.

5  Bake in the oven for 1 1/2 to 2 hours or until crisp. Allow to cool and store in an airtight container.

6  Make the topping: In the bowl of an electric mixer, whip cream on high. Gradually add confectioners’ sugar and whip until stiff peaks form. Transfer whipped cream into a piping bag with a star tip.

7  Assemble the torte: Place meringue base on a cake board or cake tray. Spread some buttercream on top, if desired, then pipe about  1/4 cup of cream and spread evenly over the meringue. Pipe the cream in ripples, spacing the rows about 1/2-inch apart.

8  Place mango balls in between the rows  of cream, then pipe cream along the edge of the torte.

9  Place in an airtight container and keep in the freezer until ready to serve.


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