Philadelphia Cake Mango Coconut

For the Philadelphia Torte Mango-Coconut, first toast coconut flakes in a pan without fat until golden brown. Grind the biscuits with a food processor or alternatively put them in a freezer bag, close the bag and crumble the contents completely with a rolling pin or your hands. Melt butter, mix with crumbs and coconut flakes and press everything into a springform pan (Ø 26 cm) lined with baking paper.

Mix Philadelphia, yogurt, coconut milk and lemon juice with an electric hand mixer. Soak gelatine in 150 ml cold water for 10 minutes. Add sugar and heat everything while stirring until gelatin and sugar are dissolved. Stir briskly into the Philadelphia cream.

Pour the Philadelphia cream on the crumb base in the springform pan and chill the cake for at least 3 hours.

Peel the mango and cut the flesh from the stone. Dice half and puree the other half with a hand blender. Pass through a sieve if desired. Before serving, decorate the Philadelphia Torte Mango-Coconut with the mango sauce and cubes and mint leaves.

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