Mango mousse cake
Mango mousse cake

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mango mousse cake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. Fold mango mixture into whipped cream, then fold in egg whites. Remove cake tin from freezer (it should be firm). Spread mango mixture on top, then cover with base.

Mango mousse cake is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Mango mousse cake is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mango mousse cake using 14 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Mango mousse cake:
  1. Make ready for chocolate sponge:
  2. Make ready 3 ….Eggs
  3. Make ready 60 gm…Flour
  4. Make ready 75 gm….Castor sugar
  5. Prepare 2 tbsp….cocoa powder
  6. Make ready 1 tsp….Baking powder
  7. Take ingredients for mousse
  8. Make ready 1 kg….Mangoes
  9. Make ready 400 gm….whipped cream
  10. Prepare 1 tbsp…Gelatin powder
  11. Prepare 3 tbsp….Water
  12. Make ready 1/2 tin….Condensed milk
  13. Get Mangoes. Cherries and mint leaves for decoration
  14. Prepare 1 pinch Yellow food colour

For the mixture to set, unflavored gelatin is added to it. You will spread it to the edges of the springform cake pan. Smooth with a small offset spatula. Then, lightly tap the cake pan on the counter to help settle the mousse, and remove air bubbles.

Instructions to make Mango mousse cake:
    1. Preheat oven on 180°. Grease a pan with butter or oil.
    1. Sift flour with baking powder and cocoa powder.
    1. Separate egg whites and beat till soft peaks form. Add sugar and yolks and beat till the mixture become fluffy and creamy
    1. Now gradually add flour in batches and folding between each addition. Add vanilla essence.
    1. Use spatula or wooden spoon for folding. Fold till no streaks of flour remain in the dough.
    1. Pour the batter in the greased pan and bake for 20 minutes. Let the cake cool in room temperature.
    1. Wash, peel and cut the mangoes in cubes and blend them in fine puree without water.
    1. Place a bowl and whisks in freezer before whip the cream.Now pour whipped cream in chilled bowl and whip it till stiff peaks.
    1. Meanwhile soak the gelatin powder in 3 tbsp of water. Now mix mango puree and condensed milk in the cream and mix gently with spatula.
    1. Warm the geletin mixture on stove or just microwave it for 10 seconds and add in the cream mixture.
    1. Divide the cream and mango mixture in two parts and mix yellow food colour in one part.
    1. Now place a layer of sponge cake in the spring foam pan and piur the coloured part of cream mixture over the sponge layer. Freeze till get firm.
    1. Then pour the other part of mousse mixture over it. Freeze again for two hours. Take out from the freezer when completely set and decorate with mango slices and mint leaves.

Smooth with a small offset spatula. Then, lightly tap the cake pan on the counter to help settle the mousse, and remove air bubbles. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

So that is going to wrap this up for this special food mango mousse cake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!