Mango Almond Roulade … making the most of the season

“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen. If you are truly hungry for change, go out of your comfort zone and change the world.”
Israelmore Ayivor

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!

So here’s another last minute mango based dessert to add to the last few mango desserts I shared, while we hang on to the end of the mango season. Just another clutch of days, maybe a week or so, and they’ll be gone.

However don’t panic if you can’t find some juicy mangoes. I’ve made this to great deliciousness with tinned peaches, fresh strawberries, a coffee whipped cream too {skip the almond maybe go with chopped walnuts}.

Mango Almond Roulade with almond whipped cream

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine French

Servings 6 people

Ingredients

  

Almond Sponge

• 3 eggs
• 1/2 cup + 1 tbsp almond meal
• 1/2 cup + 1 tbsp plain flour
• 1 tsp baking powder
• pinch salt
• 1/2 cup Castor sugar
• 2-3 drops almond extract
• 1/2 tsp pure vanilla extract

Whipped Almond Cream

• 300 ml low fat cream chilled
• 25 ml clarified butter/ghee
• 4-5 drops almond extract
• 50 g icing sugar {adjust as per taste}
• 1 large mango peeled , diced

Instructions

 

Preheat the oven to 180C and line a Swiss roll tin with baking parchment.

• Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
• In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
• Add the vanilla extract and almond extract and beat again.
• Sift the flour over the beaten mixture and gently fold in.
• Pour batter into prepared pan, level out.
• Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it’s getting too brown}
• While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
• Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
• Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}

Whipped Almond Cream

• Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick.

Assembling

• Unroll the cooled cake, place on a sheet of parchment. Spread the almond cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
• Sprinkle over with chopped mangoes.
• Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. Unwrap gently and lay seam side down on your serving platter.
• Sift over with powdered sugar, scatter almond slivers over it.
• Slice with a sharp serrated knife and serve!