Oreo Mango Cake

Rating: 2.62 / 5.00 (318 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the Oreo base:

For the cream:

For the fruit bar:


For the Oreo mango cake, prepare the base first. For the Oreo base, place the cookies in a freezer bag and crumble with a rolling pin.

Mix melted butter with cookie crumbs and spread evenly into a cake pan lined with baking paper – refrigerate until firm. For the cream, soak the gelatin sheets in water.

Whip the cream until stiff and refrigerate. Mix cream cheese, vanilla yogurt, powdered sugar and some lemon juice.

Squeeze gelatine leaves and let dissolve with mango juice on the stove – stir into the cream while stirring constantly and finally fold in whipped cream.

Peel the mango and cut a quarter of it into small cubes – fold into the cream, spread onto the Oreo base and leave to set in the fridge.

Puree the remaining mango with 100 ml mango juice – heat and dissolve soaked gelatine leaves in it. Allow to cool slightly and empty onto the cream. Place in the refrigerator for about three hours.

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