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Cake with mango mousse and pistachios

In a dream, a new cake with a very pleasant nutritional value is finally made.

Cake with mango mousse and pistachios
Servings6 Serving
Ingredients for Biscuit (shape diameter 14 cm)
 1 Egg
 35 g Chopped walnuts
 50 g Flour (this time green buckwheat, but other flours can also be used)
 70 g Erythritol + some of the intense sweeteners, such as stevia,
 20 g Oil
 20 g Warm milk 2%
 ½ tsp. Baking powder
 ½ tsp. Vanilla sugar
Ingredients for mango mousse
 200 g Culinary curd "Baltais"
 200 g Skimmed milk kefir
 319 g Ripe mango (peeled, pitted)
 30 g Pistachio nuts (already cleaned and chopped) or walnuts will also work
 140 g Water
 15 g Gelatin
 Sweetener of your choice
Ingredients for sponge cake soaking
 60 g Skimmed milk kefir
Ingredients for Decor
 40 g White chocolate
 10 g Oil
 Dried fruit and nut truffles (grind 30 g nuts + 60 g dried berries / fruit, smear the balls, smear a little with date syrup, or something else sweet and wrapped in chopped pistachios).
Preparation of the sponge cake

At first, fry the walnuts in a pan. Blend and mix all dry ingredients. Set aside.


Beat the egg with erythritol until the weight almost doubles. Foam ~ 5 minutes.


Gradually add the mixed dry ingredients in 2-3 steps and gently stir the dough with a spatula.


The dough is poured into a form and baked at 170 degrees for ~ 25 minutes. (look at your stove).


Cool the biscuit and cut in half. The puffed "hat" can be cut so that both biscuits are the same (since I baked for myself, I didn't do it this time).

Mango mousse preparation

Mango cut into small pieces, add water (50 g), boil and blend. Cool.


Pour 15 g of gelatin with cold water (90 g).


Mix and whip 200 g of "White" curd with 200 g of skimmed kefir, sweetener and chilled mango mousse.


Mango - curd mousse is added to dissolved gelatin and again whipped. Set aside so that the mousse cools and begins to "thicken" slightly and is not too liquid when poured on the biscuit.

Assemble the cake

Around the metal ring (16 cm) at the bottom, placing the edges on top, puts a double folded foil so that when pouring the fly, it does not slip to the bottom. I was still wrapped around the scotch for safety. There is a gap of ~ 1 cm between the biscuit and the metal ring.


Place the first biscuit of the cake on the base and soak it in 30 g of sweetened kefir. Place an acetate plate on the inside of the metal ring and fasten with paper clips.


Pour 1/2 (~ 400 g) of mango mousse on the biscuit. Sprinkle 15 g of chopped pistachios on top. Put the cake in the shape of a refrigerator for 15 minutes.


After 15 minutes, remove the cake, place the other half of the biscuit on top, press lightly and pour in the remaining mango mousse, sprinkle with pistachios and refrigerate overnight, or at least 4 hours.


In the morning, remove the metal ring, acetate plate and decorate as desired.

Finish the white glaze

Put the white chocolate in a bowl and melt in a water bath (Make sure the bowl does not touch the water!). Or do it in the microwave (with pulses of 20 seconds).


Add oil, stir.


Pour the mass into a small pastry bag. The glaze is cooled to ~ 27-29 degrees.


Cut the very end of the bag (~ 1-2mm) and form a chocolate drain on the sides of the cake. Put truffled nut truffles on top.

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Nutrition Facts

Finished product weight 1105

Servings 6

1 serving contains
Calories 235
% Daily Value *
Total Fat 11.3g18%
Total Carbohydrate 17.83g6%
Protein 11.83g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Iedvesmojoties no iepriekš gatavotās tik ļooti gardās ruletes es izcepu šo – visiem mīlētājiem -:)

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