FOR THE MANGO CREAM first whip the cream and (optionally, if NO agar-agar is used) add san-apart and refrigerate until the cream is firm.
400 ml vegan whipped cream
Place mango chunks, lime juice, and raw cane sugar in a high-powered blender and blend to a fine puree.
550 g Pulp of ripe mangoes, 90 ml Lime juice, 70 g Raw cane sugar
Note: Mangoes have very fine fibers that are barely noticeable. If you don't like this, you can puree the puree once through a hair sieve.
If gelatinizing with agar-agar, bring 120ml of water to a boil, pour in agar-agar and stir until completely dissolved. Simmer for 2 minutes, remove heat.
8 g Agar-agar, 120 ml Water
Add agar-agar directly to the mango puree and stir.
Stir in a small amount of cream to allow the two components to equalize. Gently stir in remaining cream. At the end, add the curd and fold in until everything is evenly combined.
300 g vegan curd
Pour directly over the cooled sponge cake base.
NOTE: Use cake ring if available. I just leave it in the springform pan.
Place in the refrigerator and allow to cool for at least 4 hours or preferably overnight.
Remove from refrigerator and garnish with remaining mango puree, cut into pieces and enjoy!
Some mango puree, Passion fruit
Best fresh, keeps up to 3 days covered in the refrigerator.
NOTE: Always store in the refrigerator and take out just before serving.