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mango bravo

Copycat Mango Bravo Recipe

Tweety
Sandwiched between crispy cashew layers are chocolate mousse and mango cubes folded into whipped cream. This whole affair is then covered with a stabilized whipped cream, topped with more mango cubes and drizzled with an optional chocolate sauce.
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Prep Time 1 hour
Cook Time 2 hours
Freezing time 10 hours
Total Time 3 hours
Course Dessert
Cuisine Filipino
Servings 16 people

Equipment

  • stand or hand mixer
  • oven
  • baking pans
  • offset spatula
  • piping bag with star tip

Ingredients
  

Cashew Meringue

  • 150 g roasted cashew nuts
  • 35 g corn starch
  • 6 egg whites
  • 1/2 tsp cream of tartar or lemon juice
  • pinch salt
  • 150 g granulated sugar
  • 1 tsp vanilla extract

Chocolate Mousse

  • 175 g dark chocolate minumum 60% dark
  • 60 g unsalted butter
  • pinch salt
  • 3 egg yolks
  • 180 g whipping cream
  • 30 g granulated sugar

Filling

  • 200 g whipping cream
  • 100 g cream cheese
  • 50 g powdered sugar
  • 1 pack Sahnesteif optional
  • 1 tsp vanilla or 1/2 pack Vanilla sugar
  • 1 ripe mango, cubed

Stabilized Whipped Cream for Icing

  • 480 g whipping cream
  • 240 g cream cheese
  • 100 g powdered sugar
  • 2 packs Sahnesteif optional
  • 1 tbsp vanilla extract or 1 pack vanilla sugar

Topping

  • 1 ripe mango in cubes

Instructions
 

For the cashew meringue

  • First, prepare your baking pans or cookie sheets.
    Line 2 baking pans or cookie sheets with parchment paper and draw 3 rectangles each measuring 8 x 6 inches (20 x 15cm) Then place the parchment paper with the patterns facing down (so you won’t get the lead from the pencil on you meringues). Don’t forget to GREASE the parchment paper!!! You will want your meringue to come off easily.
  • Preheat oven to 285°F/140°C.
  • Chop the roasted cashews, but not too fine. I suggest that you have a mix of finely chopped and roughly chopped cashew nuts. A food processor will chop the cashew nuts the fastest, so if you have one, use it. Otherwise, a knife will do the job as well. Place in a bowl and mix in the cornstarch. Set aside.
  • Wipe your bowl and whisk attachment with a paper towel and some white vinegar to remove any last traces of grease. Start by beating the egg whites on medium speed with the cream of tartar until soft peaks form. Then, gradually add the granulated sugar and increase the speed to high. Continue beating until stiff. Gently fold in the chopped cashew nuts, cornstarch and vanilla.
  • Divide equally among your pans. Spread the meringue as evenly as possible with an offset spatula. Bake for 1hr 30 minutes (or up to 2 hours), rotating the pans every 20 or 30 minutes. The meringue wafers should be golden brown and dry to the touch. Turn off the oven and crack open the door. Let the meringue wafers cool in the oven so that they will retain their crispiness.
  • Set aside. If you are making the wafers ahead of time, wrap them well in plastic wrap and freeze until needed.

For the chocolate mousse

  • Chop the chocolates and melt with the butter, either on a double boiler or in the microwave. If using the microwave, microwave on 80% for one minute and then in 30-second intervals, mixing each time, until fully melted and smooth. Set aside.
  • In a small bowl, whisk the egg yolks and salt until light yellow. Slowly temper by adding a bit of the melted chocolate and butter, then add the egg yolk mixture to the melted chocolate and butter mixture. Let cool to lukewarm.
  • When the chocolate mixture is lukewarm, whip the cream and the sugar until stiff. Fold the whipped cream into the chocolate mixture in thirds until it is smooth and homogenous.

ASSEMBLY PART 1

  • Place one cashew meringue wafer on a cake board. You may want to add a dollop of chocolate mousse first so that the wafer will stick.
  • Spread the chocolate mousse on top of the wafer as evenly as possible. Top with the 2nd wafer and press down and check the sides that the mouse is as even as possible and that the sides are straight.
  • Set aside in the freezer.

Make the mango filling

  • In a large bowl (or bowl of your stand mixer), place the cream, cream cheese, powdered sugar, vanilla, and Sahnesteif, if using. Mix together on low speed, then increase to high and whip until thick and stiff.
  • Fold in the mango cubes.

ASSEMBLY PART 2

  • Remove the 1st layer (the one with the chocolate mousse) from the freezer.
  • Spread the mango filling as evenly as possible and top with the remaining cashew meringue wafer. Pat down and check the sides and smooth it out and ensure you have straight sides.
  • Return to the freezer.

Make the stabilized whipped cream

  • In a large bowl, or the bowl of your stand mixer, add all the ingredients.
  • Mix together on low speed, then increase to high and whip until thick and stiff.

ASSEMBLY PART 3

  • Remove the cake from the freezer. Cover with a thin layer of stabilized whipped cream. Smooth out with an offset spatula.
  • Place the rest of the whipped cream into a piping bag with a star tip.
  • On the top of the cake, mark out a rectangle, with the sides about 2 cm from the edge.
  • Pipe frosting from the bottom going up, ending at the line you marked. Go all around the cake.
  • Pipe a shell border to mark out the rectangle in the middle then fill with mango cubes.
  • Freeze at least overnight.
  • Remove from the freezer at least an hour before serving and drizzle with chocolate sauce.
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