MANGO MOUSSE
Top each serving with extra mango if desired.
Provided by twinklez
Categories Desserts Mousse Recipes
Time 3h15m
Yield 4
Number Of Ingredients 2
Steps:
- Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g
VELVETY MANGO MOUSSE
This dessert takes very little time to make and can be prepared a day before serving. For a vegetarian version, omit the gelatine.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
- Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
- Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
- Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
- Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
- Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
- To serve, sprinkle over the chopped pistachios.
MANGO-ORANGE MOUSSE CAKE
When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- For cake-----------------.
- Position rack in center of oven and preheat to 400°F.
- Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of cake pans with waxed paper.
- Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl.
- Using electric mixer, beat eggs and yolks in large bowl until frothy.
- Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
- Fold in flour mixture.
- Fold 1 heaping tablespoon batter into melted butter.
- Fold butter mixture back into batter.
- Divide batter between prepared pans.
- Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
- Cool cakes completely in pans on rack.
- For Mousse---------------------.
- Pour liqueur into small bowl; sprinkle gelatin over.
- Let gelatin soften 10 minutes.
- Puree mangoes in processor.
- Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
- Add sugar to mango puree in processor and blend well.
- Set bowl of gelatin in saucepan of simmering water.
- Stir until gelatin dissolves.
- Add gelatin mixture to mango in processor and blend.
- Whip cream in large bowl to soft peaks.
- Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Spread mango mousse over cake.
- Place second cake layer atop mousse.
- Press lightly.
- Wrap tightly with plastic and refrigerate at least 4 hours.
- (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
- Whip cream until soft peaks form.
- Add sugar and liqueur and beat until firm peaks form.
- Release pan sides.
- Transfer cake to platter.
- Frost top and sides of cake with whipped cream mixture.
- Press almonds onto sides.
- Garnish top with mango slices.
- Brush mango with reserved puree.
PASSIONFRUIT MOUSSE CAKE
Steps:
- Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
- Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
- Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
- Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
- Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
- Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
- Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.
MANGO-ORANGE MOUSSE CAKE
Provided by Pamela Grennes
Categories Cake Citrus Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Wedding Orange Mango Triple Sec Summer Birthday Chill Engagement Party Bon Appétit Texas Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
- For Mousse:
- Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
- For Frosting:
- Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.
- Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.
MANGO MOUSSE CAKE
Make and share this Mango Mousse Cake recipe from Food.com.
Provided by mistresswu
Categories Dessert
Time 59m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Make sponge cake: Preheat oven to 350°F.
- Lightly butter bottom and side of a 10-inch springform cake pan.
- Line bottom of the pan with a circle of baking parchment or waxed paper.
- Dust side of the pan with flour and tap out excess.
- In a small bowl, whisk together flour, baking powder, and salt.
- Sift flour mixture onto a piece of waxed paper.
- In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
- Beat in vanilla.
- Beat egg whites at low speed until frothy.
- Gradually increase speed to high and continue beating soft peaks start to form.
- One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
- Scrape 1/3 of whites on top of beaten egg yolks.
- Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
- One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
- Do not overfold.
- Scrape batter into prepared pan.
- Bake cake for 8 to 12 minutes, until center springs back when gently touched.
- Cool cake in pan on a wire rack for 5 minutes.
- Remove from pan and cool completely.
- Make the mango mousse: Put water in a small heatproof cup.
- Sprinkle gelatin over water and let stand for 5 minutes to soften.
- Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
- Heat gelatin mixture in hot, not simmering water.
- Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
- Remove pan from heat.
- Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
- Peel mangoes and cut fruit away from pit.
- Cut fruit into large chunks.
- Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
- Process mangoes for 40 to 60 seconds, until pureed.
- Transfer pureed mangoes to a large saucepan.
- Repeat with remaining mangoes and 1/2 cup of sugar.
- Cook the mango mixture over medium-low heat, stirring constantly until warm.
- Remove saucepan from the heat.
- Add the gelatin mixture and vanilla and whisk until blended.
- Transfer mango mixture to a large bowl and cool to room temperature.
- In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
- Fold 1/3 of whipped cream into mango mixture to lighten it.
- Fold in remaining whipped cream.
- Assemble cake: Remove side from a 10-by-3-inch springform pan.
- Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
- Reattach side of springform pan.
- Remove paper circle from bottom of cake.
- Spread raspberry jam in an even layer over top of cake.
- Place cake layer in bottom of prepared pan.
- Scrape mango mousse over cake layer and smooth it into an even layer.
- Cover with plastic wrap and freeze for at least 6 hours or overnight.
- Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
- Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
- Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
- Decorate cake: Spread toasted almonds on a piece of waxed paper.
- Set aside 28 of best almond halves to garnish cake.
- Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
- Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
- Put cake on a serving plate.
- In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
- Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
- Pipe 14 rosettes around top edge of cake.
- Garnish each rosette with 2 toasted almond slices.
- Refrigerate cake until ready to serve.
- by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.
Nutrition Facts : Calories 325.8, Fat 18.6, SaturatedFat 10.3, Cholesterol 85.2, Sodium 58.7, Carbohydrate 37.4, Fiber 2.4, Sugar 28.9, Protein 4.9
MANGO MOUSSE CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F.
- Beat the egg whites with a standing or hand mixer until stiff.
- Slowly add the sugar and continue to beat until you have a stiff and glossy meringue .
- In a separate bowl, whisk the egg yolks until they are well-mixed.
- Whisk 1/4 cup of the meringue into the egg yolks.
- Fold the egg yolk mixture gently back into the meringue with the vanilla and coconut flavoring.
- Gently fold the flour and salt into the meringue, in 2 parts, until the flour is just mixed in.
- Place the mixture in a zip-top bag, seal, and cut off one corner to make a 1/2-inch wide hole.
- Place a piece of parchment onto a baking sheet. With a pencil, lightly trace the inside diameter of a 9-inch springform pan in two places.
- Fill in the circles with the cake batter, piping it in a spiral fashion. You should use about half of the cake batter to fill the 2 circles.
- On a separate baking sheet lined with parchment, mark with a pencil two bands with a width equal to the height of the springform pan. The bands should be about two-thirds the length of the cookie sheet, enough to line the inside of the springform pan with a little extra in case of mistakes.
- Pipe diagonal lines of batter to fill the bands. These bands of cake will line the springform pan.
- Dust the top of the cake pieces with confectioners' sugar .
- Bake for about 10 to 12 minutes, until just golden brown.
- Remove the cakes from the oven and peel the parchment off the backs while still warm.
- Gather the ingredients.
- Bring the sugar and water to a boil and boil for 2 minutes.
- Remove from heat and let cool briefly.
- Stir in liqueur.
- Generously brush the bottom and inside walls of the springform pan with melted butter.
- Place one circle of cake in the bottom of the pan, trimming to fit if necessary.
- Brush the cake generously with the syrup.
- Brush the plain sides of the bands of cake with syrup and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.
- Gather the ingredients.
- Puree the mango with the lime juice until smooth.
- Strain and set aside.
- In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes.
- Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until the gelatin is dissolved.
- Stir the mango puree into the gelatin and mix well.
- Strain once more and set it aside.
- Bring the sugar and 1/4 cup water to boil in a small saucepan.
- Beat the egg whites until stiff.
- Leave the mixer on the lowest speed until the sugar syrup reaches 248 F, then remove the syrup from the heat and slowly pour it into the egg whites while continuing to beat them.
- When the egg whites are stiff and shiny-now a meringue-stir 1/4 cup of the meringue into the mango puree.
- Fold this mango mixture back into the meringue.
- Beat the whipping cream until soft peaks form.
- Gently fold the whipping cream into the meringue-mango mixture.
- Fill the cake pan halfway with the mousse mixture, spreading it over the circle of cake on the bottom.
- Place the other circle of cake on top.
- Brush the cake generously with the rest of the syrup.
- Fill the pan to the top with the mousse, using a long spatula or the flat side of a knife to smooth across the top, making it level with the top of the pan.
- Place the cake in the freezer for 2 to 3 hours.
- Remove the cake and place it on serving platter.
- Using a hairdryer, gently warm the outside of the springform pan. Carefully open the band of the pan slightly and lift the sides up and off the cake.
- Decorate the top of the cake with fresh mango slices or raspberries.
- Chill the cake until you are ready to serve.
Nutrition Facts : Calories 221 kcal, Carbohydrate 33 g, Cholesterol 58 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 28 g, Fat 9 g, ServingSize 1 cake (22 servings), UnsaturatedFat 0 g
MANGO MOUSSE
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In the blender jar, put mango chunks, sugar and lemon juice; purée.Put mango purée in a bowl; add yoghurt and mix well.In a bowl, using an electric beater, whip cream to stiff peaks.Lightly fold whipped cream into the mango mixture.Spoon mousse into dessert cups; sprinkle with nutmeg before serving.
CREAMY MANGO MOUSSE CAKE
This wonderful mango cake is easier to make than you might think. The graham cracker nut crust lends a nice contrast to the creamy mousse.
Provided by alanasugar
Categories Dessert
Yield 8 People
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Pulse the graham crackers and almonds together in a food processor to make coarse crumbs. Don't overly process; a few larger pieces of nuts are fine.
- Transfer to a mixing bowl. Sprinkle with jaggery. Add melted ghee, stirring to combine.
- Press crumbs into the bottom of an 8-inch spring-form pan using fingers or the back of a soup spoon or small drinking glass. Pack the crumbs tightly.
- Bake for 8 minutes. Remove from oven; cool completely before adding the mousse filling.
- Using either a stand or hand-held mixer, whip the cream, gradually adding the sugar, until stiff peaks form. Gently fold in mango puree until completely combined. Transfer temporarily to the refrigerator.
- Fill a small saucepan with 50ml cold water. Sprinkle gelatin evenly over the surface of the water. Let it stand for 5-10 minutes. Heat very gently, stirring until gelatin is completely dissolved. Cool to room temperature then stir it into the mango mousse (from the refrigerator).
- Pour the mousse over the cooled crust in the cake pan, using a spatula to even out the top. Gently tap the pan flat down on the counter a couple of times to help settle the mousse.
- Cover with plastic or other wrap; chill in the refrigerator for at least 4 hours, or until the mousse is completely set.
- Combine mango puree with sugar.
- Put cold water in a small saucepan. Sprinkle gelatin evenly over the surface of the water. Let it stand for 5-10 minutes. Gently heat, stirring until gelatin is dissolved. Cool to tepid or room temperature. Pour over mango puree and sugar mixture, stirring to combine.
- Pour over the cold mousse, spreading evenly over the top. Chill several hours or until the gel is completely set.
- Once cake is completely chilled, set it over a cake stand or platter. Using a knife around the edges if needed, loosen the mousse from pan, removing the sides.
- Pat handfuls of coconut flakes around the sides of the cake.
- Decorate the top with mango slices, coconut flakes and fresh mint leaves.
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MANGO MOUSSE CAKE - MISS CHINESE FOOD
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Servings 3Published 2020-08-02Category Cakebread
- Pour mango puree into a small pot. Add gelatine powder. Heat until gelatine dissolves.
DELICIOUS MANGO MOUSSE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine FrenchCategory DessertServings 6Total Time 25 mins
- In a small saucepan over very low heat, cook the mango puree, sugar, lemon juice, and water until sugar has fully dissolved, about 10 minutes. If using fresh blended mangoes then also strain the mixture through a sieve. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.
- In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the mango mixture.
- Gently fold in the remaining whipped cream until no streaks remain and mixture has ribbon like consistency.
MANGO MOUSSE CAKE - RICARDO
From ricardocuisine.com
4/5 (9)Total Time 1 hrCategory DessertsCalories 375 per serving
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt the gelatin for a few seconds in the microwave oven and whisk in the mango purée. Refrigerate for 15 minutes.
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt for a few seconds in the microwave oven. Add the gelatin into the juices. Stir to blend. Let cool. Pour the juice over the surface of the cake and refrigerate for 2 hours.
NO BAKE MANGO CHEESECAKE MOUSSE JARS - MY FOOD …
From myfoodstory.com
5/5 (2)Total Time 20 minsCategory DessertsCalories 347 per serving
- Add heavy cream to the bowl of the KitchenAid Stand Mixer with the whisk attachment and beat on medium high speed till you achieve soft peaks. If you don't have a stand mixer, feel free to use a hand mixer.
- Once the cream reaches soft peaks, add mango puree, cream cheese, 1/4 cup caster sugar and vanilla extract. Whisk for a minute or so till combined well.
- Pulse the granola a few times in a food processor till it resembles bread crumbs. Add butter and two tablespoons sugar to this and combine. Set aside.
- To assemble the jars, divide the granola mixture into 6 jars. I used the back of a spoon to press the granola mixture evenly in the jars. Pipe the cheesecake mixture into each jar, equally divided. Refrigerate for at least 2 hours. Top with chopped mangoes and other fruits just before serving.
MANGO YOGURT MOUSSE CAKE - RICARDO
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5/5 (61)Category DessertsServings 10Total Time 55 mins
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
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From tatyanaseverydayfood.com
5/5 (6)Calories 419 per servingCategory Dessert
- Preheat the oven to 350F/177C and line two or three, 8-inch cake rounds with parchment paper, leaving the sides ungreased. Place the eggs, sugar and vanilla into a stand mixer bowl and whisk on high speed for 8 to 10 minutes, until eggs are very fluffy and almost white in color. In a separate bowl, combine the flour and baking powder. Sift the dry ingredients into the eggs, in small increments or thirds, folding gently but thoroughly after each addition. Keep the eggs as light as possible! Watch my video recipe to see how it's done.
- Divide the sponge cake batter evenly between the pans. Bake in preheated oven for 22 to 25 minutes, until the tops of the cake layer are a rich, golden color and spring back when tapped lightly. Remove the cakes from the oven and run a knife along the edge of the pan to release the cakes. Allow them to cool in the pans for about 15 to 20 minutes, then invert onto a wire rack to cool completely. Once completely cooled, cut the layers in half, if prepared in two pans. If using three pans, the layers can be kept whole or split in half.
- Next, prepare the mango puree. Peel and chop three large mangos and place them into a food processor or blender. Pulse the fruit until a smooth puree forms. If desired, add a squeeze of lemon juice to the puree to help preserve the color. Set aside 3/4 cup of the puree for the whipped cream frosting.
- For the mango frosting: place the softened cream cheese into a medium mixing bowl and whisk for 1 minute until creamy and smooth. Melt the chocolate chips in the microwave or on the stove top using a double boiler. Add the chocolate to the cheese and mix again for 1 minute. Add in the mango puree and mix again for 1 to 2 minutes, until the mixture is creamy and smooth.
THE BEST MANGO MOUSSE CAKE (VIDEO) - TATYANAS EVERYDAY …
From tatyanaseverydayfood.com
5/5 (1)Calories 401 per servingCategory Dessert
- Prepare the sponge cake layer. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper. Place the eggs and sugar into a stand-mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds. Meanwhile, combine the dry ingredients in a separate bowl. Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches. Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.
- Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Remove the cake from the pan and onto a cooling rack to cool completely. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.
- Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside.
- Prepare the mango mousse. Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream) Whisk the cream and cream cheese on high speed until the mixture is smooth and fluffy. Place it into the refrigerator until ready to use.
MANGO MOUSSE CAKE - SIDECHEF
From sidechef.com
4/5 (1)Total Time 4 hrs 30 minsCuisine ChineseCalories 56 per serving
- Crush the Digestive Biscuit (80 gram), mix with Unsalted Butter (35 gram). Place it in a cake tin (I use 6-inch tin) , press it and chill for 30 minutes.
- For the mousse, place the Gelatin Sheet (15 gram) in cold water, let it soften about 5-10min and drain well.
- Melt the soaked gelatin in a bowl by putting the bowl in a bigger bowl of hot water. Add gelatine into Mango Purée (250 gram), and mix well.
- Beat the Whipping Cream (250 milliliter) until soft peak. Then add Caster Sugar (50 gram) and mango puree, mix well.
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Servings 14Total Time 2 hrsCategory Dessert
- To make the base, blend the coconut into flour in a food processor. Add the brazil nuts, lemon zest, oats and a pinch of salt and process into flour. Add the dates and sultanas and blend to a fine couscous-like consistency. Lastly add the coconut oil and pulse for 15 seconds.
- Line a cake tin with plastic wrap and firmly press the coconut base into the tin evenly. Put the base in the fridge while you prepare the mousse.
- In a high-speed blender, blend the mango, pineapple, agave, lemon juice, lime juice, a pinch of salt, and the vanilla until smooth. Lastly add the coconut oil and cacao butter and blend for 10-15 seconds (no more than 20 seconds or it will be over-processed).
- Pour the mousse on top of the base. Cover with plastic wrap and either put in the fridge overnight or in the freezer for 2-3 hours to set.
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