Recipe

Lolly Cake with a Latin American Chinese Twist

Choco-Mango Lolly Cake: A Fusion Delight of Latin American and Chinese Flavors

4.5 out of 5

Indulge in the delightful fusion of Latin American and Chinese flavors with this unique twist on the classic New Zealand Lolly Cake. This recipe combines the rich sweetness of chocolate and the tropical tang of mango to create a mouthwatering treat that will transport your taste buds to a whole new world.

Dessert› Cake› Lolly Cake

Oceanic cuisine› Australasian cuisine› New Zealand cuisine

Asian cuisine› Chinese cuisine› Overseas Chinese cuisine› Latin American Chinese cuisine

Preparation time

20 minutes

Cooking time

No cooking required

Total time

2 hours 50 minutes (including chilling time)

Yields

12 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Egg-free, Halal, Kosher

Allergens

Milk, Soy, Wheat

Not suitable for

Vegan, Gluten-free, Dairy-free, Paleo, Low-carb

Ingredients

In this Latin American Chinese adaptation of the New Zealand Lolly Cake, we incorporate flavors commonly found in Latin American and Chinese cuisines. The addition of chocolate and mango gives the cake a rich and tropical twist, adding depth and complexity to the original recipe. We alse have the original recipe for Lolly Cake, so you can check it out.

200g (7 oz) plain biscuits, crushed 200g (7 oz) plain biscuits, crushed
200g (7 oz) sweetened condensed milk 200g (7 oz) sweetened condensed milk
100g (3.5 oz) butter, melted 100g (3.5 oz) butter, melted
100g (3.5 oz) desiccated coconut 100g (3.5 oz) desiccated coconut
100g (3.5 oz) dried mango, finely chopped 100g (3.5 oz) dried mango, finely chopped
100g (3.5 oz) chocolate chips 100g (3.5 oz) chocolate chips
200g (7 oz) dark chocolate, melted (for coating) 200g (7 oz) dark chocolate, melted (for coating)

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 14g, 9g
Carbohydrates (total, sugars): 35g, 25g
Protein: 4g
Fiber: 2g
Salt: 0.2g

Preparation

1.
In a large mixing bowl, combine the crushed biscuits, sweetened condensed milk, melted butter, desiccated coconut, dried mango, and chocolate chips. Mix well until all the ingredients are evenly incorporated.
2.
Line a rectangular baking dish with parchment paper. Transfer the mixture into the dish and press it down firmly to create an even layer.
3.
Place the dish in the refrigerator for at least 2 hours to allow the mixture to set.
4.
Once the mixture has set, remove it from the refrigerator and cut it into small rectangular bars.
5.
Dip each bar into the melted dark chocolate, ensuring it is fully coated. Place the coated bars on a baking sheet lined with parchment paper.
6.
Return the bars to the refrigerator for another 30 minutes to allow the chocolate coating to set.
7.
Serve chilled and enjoy!

Treat your ingredients with care...

Dried Mango — Make sure to finely chop the dried mango to ensure it blends well with the other ingredients.
Dark Chocolate — Use good quality dark chocolate with at least 70% cocoa for a rich and intense flavor.

Tips & Tricks

For an extra burst of flavor, add a teaspoon of ground cinnamon to the mixture.
If you prefer a sweeter taste, use milk chocolate instead of dark chocolate for the coating.
Experiment with different types of dried fruits, such as pineapple or papaya, to add variety to the recipe.
Store the Choco-Mango Lolly Cake in an airtight container in the refrigerator to keep it fresh for longer.
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Serving advice

Serve the Choco-Mango Lolly Cake chilled as a delightful dessert or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Choco-Mango Lolly Cake bars on a platter, drizzle some melted chocolate over the top, and garnish with fresh mango slices and a sprinkle of desiccated coconut for an eye-catching presentation.