This mango roulade with coconut cream is a zesty tropical twist on a classic roulade. It takes no time to whip up and would be delicious as the perfect finale to a summer garden party. Swapping the classic cream filling for this mix of coconut cream and yoghurt makes this mango roulade lighter, and the fresh coconut flavour serves as the perfect accompaniment to the sweet mango. Make sure you use a really thick and creamy Greek yoghurt to make the coconut filling, otherwise you won’t get the right texture.
- 4 medium free range eggs
- 110g golden caster sugar
- 75g plain flour
- 20g raw coconut chips
- For the filling
- 160ml tin coconut cream, chilled
- 1tbsp icing sugar
- 500g thick Greek yoghurt, we used Fage
- 1 lime, zest and juice
- 1 mango, peeled and cut into thin sticks
- raw coconut chips
- You will also need
- 35x25cm swiss roll tin, lined with baking parchment
Preheat the oven to 200C fan. To make the sponge place the eggs and sugar with a pinch of salt into the bowl of an electric mixer and whisk until pale and very thick, gently sieve over the flour and fold it in. Spread the mixture evenly onto the Swiss roll tray and bake for 10 -12 mins until the sponge springs back when touched. Remove the cake from the tray and peel the baking paper off, place the cake on a tea towel and gently roll it up.
To make the filling whisk the coconut cream with the icing sugar, add the yoghurt, zest and juice of the lime.
Once the sponge is cool, build the mango roulade by unravelling the sponge, evenly spreading ¾ of the coconut filling on the sponge followed by the mango sticks. Roll it up tightly and top with the remaining filling and decorate with coconut chips.