Crispy Coconut-Corn Cakes with Lime Cream and Brûléed Mango
An original dessert with contrasting textures: small golden corn and coconut cakes with crisp edges, served with a fresh lime cream and heat-caramelized mango cubes. Sweet, fragrant, and balanced, ideal for ending a meal with an elegant tropical touch.
Ingredients
- 80 g fine cornmeal (for the base of the tortitas)
- 50 g unsweetened shredded coconut (more a poco extra for decorar if desired)
- 40 g all-purpose flour (for dar estructura)
- 60 g sugar (divided entre the dough and the mango)
- 4 g baking powder
- 1 g salt
- 1 unit egg (large)
- 160 ml coconut milk (well agitada)
- 30 g melted butter (more a poco extra for cocinar)
- 5 ml vanilla extract
- 120 g cream cheese (at room temperature)
- 80 g plain Greek yogurt
- 2 g lime zest (solo the parte verde)
- 15 ml lime juice (freshly squeezed)
- 20 g powdered sugar (for the cream)
- 250 g ripe mango (pelado and cut diced small)
- 20 g brown sugar (for caramelizar the mango)
- 1 g ground cinnamon
- 4 g mint leaves (for terminar, chopped or whole)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a medium bowl, mix the fine cornmeal, unsweetened shredded coconut, all-purpose flour, 40 g of the sugar, baking powder, and salt until evenly combined.
- 2
2. In another bowl, whisk the egg with the coconut milk, melted butter, and vanilla extract. Pour this mixture over the dry ingredients and stir until you have a thick, smooth batter. Let it rest for 10 minutes so the cornmeal can hydrate.
- 3
3. While the batter rests, make the lime cream. Mix the cream cheese, plain Greek yogurt, lime zest, lime juice, and powdered sugar until smooth. Chill until needed.
- 4
4. Place the mango cubes on a baking tray or in an oven-safe skillet, sprinkle with the brown sugar, the remaining 20 g sugar, and the ground cinnamon. Roast or brûlée in a preheated oven at 425°F / 220°C for 8 to 10 minutes, until glossy and lightly caramelized. Keep warm.
- 5
5. Heat a nonstick skillet over medium heat and add a small amount of extra butter. Shape 8 small cakes with the batter, using about 2 tablespoons per cake. Cook for 2 to 3 minutes per side, until golden and crisp outside and cooked through inside.
- 6
6. If you want to keep them warm and ensure an even texture, transfer the browned cakes to a tray and bake them for 3 minutes at 350°F / 175°C.
- 7
7. To serve, place two cakes per serving, add a generous spoonful of lime cream on top or alongside, spoon over the brûléed mango, and finish with mint leaves. If desired, sprinkle a little extra shredded coconut over the top.
Chef tips
For more defined cakes, chill the batter for 5 minutes before cooking. The mango should be ripe but still firm so it holds its shape while caramelizing.
Substitutions
You can substitute the mango with firm pineapple or peach. Greek yogurt can be replaced with thick sour cream, though the flavor will be less fresh. If using a coarser cornmeal, add 1 to 2 extra tablespoons of coconut milk and let the batter rest a little longer.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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