Thursday, November 21, 2019

Mango mousse cake


This week we have had many celebrations at home.....and for that reason I have been away.....

I love mango, but usually we always eat them fresh or in mango lassi...

I always try mango mousse, until a friend pass me her recipe......and I'm in love with this mango mousse cake....fresh, soft, and very similar to those you find in pastry shops...

Mango mousse cake

Cake base

1 egg
35 grams corn flour
1/2 teaspoon baking powder
1/8 cup of sugar

Beat the egg white until it is very foam, add the sugar and beat it until you have a hard meringue consistency. Add the egg yolk, and slowly incorporate it. Add the sifted corn flour and baking powder. Mix it well. Put it on a 30 cms cake mould, and place it in a preheated oven at 300F until is baked. Mine took 10 minutes. Set aside and let it cool.

Mango mousse

1 can 800 grams of mango pulp
Icing Sugar (it is according to your taste)
2 natural yogurt
300 grams whipping cream
15 sheets of gelatine

Mix 600 grams of mango pulp with 2 natural yogurt. Add sugar to your taste (I used 3 tablespoons). Soak the gelatine in cold water, and dissolve them in a warm pan or microwave. Add to the mango mix.

Whip the whipping cream until forms medium soft picks. Add sugar to your taste. Mix it with the mango mousse. Place the mousse over the baked cake  mold. Leave it in the fridge for 3 hours.

Mango gelatine
200 grams of mango pulp
1 tablespoon icing sugar
5 gelatine sheets

Soak the gelatine in cold water,  and dissolve them in a warm pan or microwave. Add to the mango mix with 1 tablespoon icing sugar. Place it on top the mango mousse. Leave it in the fridge for 2 hours or until set....ENJOY!! 




I love mango, but usually we always eat them fresh or in mango lassi...

I always try mango mousse, until a friend pass me her recipe......and I'm in love with this mango mousse cake....fresh, soft, and very similar to those you find in pastry shops...

Mango mousse cake

Cake base

1 egg
35 grams corn flour
1/2 teaspoon baking powder
1/8 cup of sugar

Beat the egg white until it is very foam, add the sugar and beat it until you have a hard meringue consistency. Add the egg yolk, and slowly incorporate it. Add the sifted corn flour and baking powder. Mix it well. Put it on a 30 cms cake mould, and place it in a preheated oven at 300F until is baked. Mine took 10 minutes. Set aside and let it cool.

Mango mousse

1 can 800 grams of mango pulp
Icing Sugar (it is according to your taste)
2 natural yogurt
300 grams whipping cream
15 sheets of gelatine

Mix 600 grams of mango pulp with 2 natural yogurt. Add sugar to your taste (I used 3 tablespoons). Soak the gelatine in cold water, and dissolve them in a warm pan or microwave. Add to the mango mix.

Whip the whipping cream until forms medium soft picks. Add sugar to your taste. Mix it with the mango mousse. Place the mousse over the baked cake  mold. Leave it in the fridge for 3 hours.

Mango gelatine
200 grams of mango pulp
1 tablespoon icing sugar
5 gelatine sheets

Soak the gelatine in cold water,  and dissolve them in a warm pan or microwave. Add to the mango mix with 1 tablespoon icing sugar. Place it on top the mango mousse. Leave it in the fridge for 2 hours or until set....Decorate it with pieces of dry mango and shredded coconut ....ENJOY!!

1 comment:

  1. I love mango too! Your mousse cake looks fabulous and definitely a perfect cake for any celebration.

    ReplyDelete