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Mango Raindrop Cake Recipe (with Video)

Japanese, Tree nut free, Egg-free
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Discover our Mango Raindrop Cake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 15min


Mango Jelly
- 100 ml mango nectar
- 300 ml water
- 3 gr agar powder
- 0.063 tsp edible glitter
Mango Sauce
- 300 ml mango nectar
- 1 mango, chopped
- 1 c Sugar
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For the Raindrop Cakes
1. In a saucepan over medium heat, pour Mango Nectar, water, agar powder, and edible glitter and whisk together until dissolved.
2. Once the mixture boils, lower the heat and simmer for 2 minutes while stirring continuously.
3. Pour inside round molds and refrigerate for an hour.
4. Optional: you can add edible flowers or chopped fruit to the cakes before refrigerating.
For the Mango Syrup
1. While the cakes cool down, combine Mango Nectar, chopped mango, and sugar in a saucepan over medium-high heat.
2. Stir until the sugar dissolves, and the mixture begins to boil.
3. Lower the temperature and simmer for 5 minutes.
4. Using an immersion blender, lightly blend the sauce to achieve a smoother consistency.
5. Cool down.
Serving Instructions
1. Remove raindrop cakes from mold and serve with mango syrup on top.
2. Enjoy!

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