Mango Orange Slices with Coconut Meringue

Rating: 3.2903 / 5.00 (31 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the sponge cake:

For the mango orange layer:

For the coconut meringue:

For the top layer:


For the mango orange slices, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Add sugar and vanilla sugar, then slowly add the yolks. Add the oil.

Finally, fold in flour with baking powder. Pour the dough into a pan with baking paper, approx. 32 x 25cm (higher edge if possible) and bake at 180 °C top/bottom heat until golden brown. Let cool and lift out of the mold with the baking paper.

For the coconut meringue, beat the egg whites with a pinch of salt until very stiff. Stir in the sugar and cornstarch. Then fold in the coconut meringue. Now line the same pan again with baking paper and sprinkle well with powdered sugar (this makes it easier for the meringue to come off the baking paper).

Spread the meringue mixture in the pan and bake at 160 °C top/bottom heat for about 25 minutes. In the meantime, peel and mash the mango.

Cut the oranges in half, squeeze out the juice and add to the mango, stir in the sugar. Heat everything in a saucepan. Soak the gelatine in cold water for 5 minutes, squeeze out and melt in the fruit puree. Allow to cool slightly.

Put the sponge cake back into the mold and ice the mango orange puree on top and let it set in the fridge for a bit. Whip the cream with vanilla sugar and cream stiffener and spread it on top.

Turn the meringue mixture over with the help of a board and peel off the baking paper. Turn it over again and let it slide onto the top layer. Leave to stand in the refrigerator for a little longer.

Preparation Tip:

The fruit puree becomes even more fruity with a squeeze of lemon juice. The remaining 2 yolks can be used for breading cutlets or the like.

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