This mango meringue cake, which is called mostachón is a recipe that we absolutely love. Especially because now in Mexico mango is in season, and in several parts of the country we have a lot of mango, so much so that we don’t know what to do with it, really.
I love mango season, because mango is one of my favorite fruits. It is a sweet fruit, with a very fresh and tropical flavor to it, that goes very well with many dishes, not just desserts, but meals in general. Now of course, when it comes to desserts, mango is amazing, because it is very sweet by nature and has a lot of flavor on its own.
A mostachon is a dessert that can be made with many different fruits. In principle it is a dessert that has its origin in Argentina, or in Latin America to generalize. In this case, we give it a Mexican touch by using mango, which is a very typical fruit over here.
A mostachon could be considered a cake, although many people would perhaps would call it more of a pie. It is composed of a crispy meringue base with cookies and pecan nuts, which is very good! with some whipped cream on top and then fruit. So as a result we have a combination that is great: the crispy base, the soft and neutral whipped cream, and the sweet and fresh fruit on top! what more can you ask for in a dessert?
It is perfect for summer, because it is very fresh and also light. To me, any mostachon, of any kind, is my favorite cake or dessert without a doubt!
This is an easy recipe to make, you have to put in work but it does not take long and it is simple if we compare it with the amazing result it gives us!
If you like this recipe, you have to check out our mango smoothie or our 3 ingredient mango ice cream.
Mango meringue cake (mostachon)
Ingredients
For the meringue base:
- 5 egg whites
- 1/4 tsp (0.042 oz) (1.2 gr) salt
- 1 pinch cream of tartar
- 1 C (7 oz) (200 gr) white sugar
- 1 tsp (0.17 oz) (5 gr) baking powder
- 1 tsp (0.17 oz) (5 gr) vanilla extract
- 1 1/2 package Ritz* or Tuc* type cookies
- 1 1/4 C (4.94 oz) (140 gr) pecan nuts
For the cream and to finish:
- 1 C (8.11 fl oz) (240 ml) whipping cream
- 1 C (7.93 oz) (225 gr) cream cheese, at room temperature
- 3 tbsp (1.52 fl oz) (45 ml) cream
- 1 C (4.33 oz) (123 gr) confectioners sugar (powdered sugar)
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 tsp (0.042 oz) (1.2 gr) salt
- 2 Medium size mangos, cut into small dices
Instructions
For the meringue base:
- Preheat the oven to 356º F (180°C). Line a round cake pan of about 9.80 inches (25 cm) in diameter with parchment paper.
- Place the cookies and nuts in a food processor and grind for a few seconds until they are in small pieces but not completely powdered. They can also be cut with a knife on a cutting board.
- Place the egg whites with the salt and cream of tartar in a clean, dry bowl. Beat them with an electric mixer for 3-4 minutes until they are nougat-like (when they begin to rise sharply, are white and somewhat firm).
- While continuing to beat, gradually add in the sugar with the baking powder and continue beating for another 3 minutes until a glossy meringue with stiff peaks is obtained.
- Add the vanilla extract, cookies and ground nuts and incorporate with a rubber spatula in a folding way. Do not use the mixer anymore so that the whipped egg whites do not droop.
- Pour the mixture into the pan and bake at 356º F (180° C) for about 30-40 minutes until the mostachon begins to brown slightly on top. Remove from the oven, carefully turn out and let it cool down completely.
For the cream and to finish:
- In a bowl add the whipping cream and beat with an electric mixer for 2-3 minutes until soft peaks form.
- In another bowl, beat, using the same mixer or a hand whisk, the cream cheese with the cream, powdered sugar, vanilla and salt for 2 minutes until the mixture is light and fluffy.
- Add in the whipped cream in three separate additions to the cream cheese mixture using a rubber spatula. Mix by doing folding motions. Refrigerate this mixture until needed.
- Place the meringue base on a large plate that will be where the mostachon will be served.
- Add the cream on top and spread with a spatula over the entire mostachon base. Then add the mango cut into small cubes and refrigerate the mostachon for 30 minutes before cutting it.
