SW recipe: Mango mousse cake

Serves 6 Ready in about 1 hour 20 minutes, plus chilling and cooling


low-calorie cooking spray

4 sheets leaf gelatine

Juice of 1/2 lime

500g tub Mullerlight Greek Style Coconut with a Hint of Vanilla Yogurt

2 large ripe mangoes, 1 peeled, stoned and roughly chopped

For the sponge base:

2 large eggs, separated

3 level tbsp sweetener

40g plain flour Zest of 1 lime

1 level tbsp coconut oil, melted


1 Preheat your oven to 180°C/fan 160°C/gas 4. Line the base of an 18cm diameter, loose-bottomed cake tin with baking paper. In a large bowl beat the egg yolks with half the sweetener using an electric hand whisk until pale and frothy, then mix in the flour, lime zest, melted coconut oil and 2 tbsp water.

2 Clean the beaters. In a separate clean, glass bowl, beat the egg whites until they form soft peaks. Add the remaining sweetener and beat until thick and glossy. Stir a third of the egg-white mixture into the flour mixture until well combined. then gently fold in the remaining egg-white mixture. Spread into the tin and bake for 10.12 minutes, or until springy. Leave to cool in the tin.

3 Lift out the sponge. Spray the sides of the tin with low-calorie cooking spray. then press a large sheet of cling film into the tin to smoothly line the sides. Return the sponge to the tin.

4 soak the gelatine in cold water for 5 minutes until soft. Heat the lime juice in a small saucepan with 50ml water (don’t let it boil). Remove from the heat. squeeze the excess water out of the gelatine and add the gelatine to the pan, stirring until dissolved.

5 Put the yogurt and chopped mango into a food processor and whizz until smooth. Add the gelatine mixture and pulse to combine. Pour onto the sponge and chill for 4 hours. or until firm.

6 Lift the cake from the tin and discard the cling film. Peel the other mango. sit it on its end and cut the cheeks from either side of the stone. Slice as thinly as you can, curling them to make roses, then use to decorate. Slice into 6 and serve.
Syns per serving: 3


Fill up on Free Food®
All our meals are based on Slimming World Free Food – nutritious, everyday foods that fill you up for fewer calories, meaning they’re great for weight loss! Free Food includes lean meat, poultry, fish, eggs, pasta, rice, potatoes, pulses, fruit, veg and more. And you can eat these foods freely, making them perfect for satisfying the biggest of appetites. Some Free Foods have the extra bonus of being Speed Food – fruit and veg that are super-low in calories and keep you slimming beautifully. For the best results, always reach for Speed Food first in between meals and include at least a third of a plate of Speed Food at every meal, where it makes sense.

Add in Healthy Extras®
To help provide a good balance of nutrients, enjoy two measured portions of milk or cheese each day – your Healthy Extra ‘a’ choices. Options include 350ml skimmed milk or 250ml semi-skimmed milk; 40g reduced-fat or 30g full-fat hard cheese; 50g mozzarella (cow’s milk); 45g feta or 35g Danish blue, which can be eaten as part of a meal or snack. Also have one portion of wholemeal bread or breakfast cereal each day – your Healthy Extra ‘b’ choice. To keep things simple we’ve built your Healthy Extra ‘b’ choice into the menu plan each day.

Choose your Syns®
Foods and drinks that pose a risk to your weight loss – those high in fat or sugar, as well as alcohol – can be enjoyed as carefully counted Syns. We recommend you plan between 5 and 15 Syns into your day (see the bottom of the next page for some ideas).

Make simple swaps
To help protect your weight loss, choose the leanest meats and trim off any visible fat – cut the white bits off bacon and remove skin from poultry. Dry-fry or cook with low-calorie cooking spray rather than fat or oil, switch sugar for sweetener, and swap cream and crème fraîche for fat-free natural yogurt or plain quark.

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