A mango mousse cake is a light and airy dessert that is perfect for summer. The mango mousse is made with fresh mangoes, and the cake is layered with a light and fluffy sponge cake. The cake is then decorated with mango slices and a dusting of powdered sugar.
To make the mango mousse, start by pureeing the mangoes in a blender. Add the mango puree, heavy cream, and gelatin to a saucepan and cook over low heat. Stir until the gelatin has dissolved and the mixture is smooth. Pour the mango mousse into a bowl and refrigerate for at least 2 hours.
To make the sponge cake, start by beating the eggs and sugar together until light and fluffy. Add the flour and baking powder and mix until well combined. Fold in the melted butter and milk.
Pour the batter into a greased and floured cake pan and bake at 350 degrees for 30 minutes. Let the cake cool before assembling the cake.
To assemble the cake, start by slicing the sponge cake into 3 layers. Spread the mango mousse between the cake layers. Decorate the top of the cake with mango slices and a dusting of powdered sugar.
Gathering the Ingredients and Supplies
Making a mango mousse cake is easier than you might think – and it’s a great way to show off your baking skills to friends and family. Here’s what you’ll need to get started:
-1 1/2 cups mango puree
-1/2 cup heavy cream
-1/4 cup granulated sugar
-1 teaspoon lemon juice
-1 envelope unflavored gelatin
-1/4 cup cold water
-1/2 cup whipping cream
-1/4 cup confectioners’ sugar
-1 9-inch round cake layer, split horizontally
-1 cup mango slices
First, gather all of your ingredients and supplies. You’ll need 1 1/2 cups mango puree, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon lemon juice, 1 envelope unflavored gelatin, 1/4 cup cold water, 1/2 cup whipping cream, and 1/4 cup confectioners’ sugar. You’ll also need a 9-inch round cake layer, split horizontally, and 1 cup mango slices.
To make the mango puree, start by peeling and slicing 2-3 ripe mangoes. Add the mango slices to a blender or food processor and puree until smooth. If you don’t have a blender or food processor, you can also use a potato masher to mash the mangoes into a puree.
Next, in a small saucepan, combine the mango puree, heavy cream, granulated sugar, and lemon juice. Heat the mixture over low heat, stirring occasionally, until it comes to a simmer.
Once the mixture has simmered, add the envelope of unflavored gelatin and the cold water. Stir until the gelatin has dissolved, then remove the pan from the heat.
Pour the mango mixture into a large bowl and let it cool for about 15 minutes. While the mixture is cooling, whip the 1/2 cup whipping cream until stiff peaks form. Gently fold the whipped cream into the mango mixture.
Next, spoon the mango mousse into the prepared cake pan. Smooth the top, then cover and refrigerate for at least 4 hours, or overnight.
When you’re ready to serve the cake, remove it from the refrigerator and let it stand at room temperature for about 30 minutes. In a small bowl, combine the confectioners’ sugar and 1-2 tablespoons of mango puree. Spoon the mixture over the top of the cake.
Garnish the cake with mango slices and serve. Enjoy!
Preparing the Mango Puree
Mangoes are one of the most popular fruits in the world. They are not only delicious, but also nutritious. Mangoes are a good source of vitamins A and C, as well as fiber.
When it comes to baking with mangoes, there are a few things to keep in mind. First of all, you want to use ripe mangoes. Ripe mangoes are sweeter and will give your cake more flavor. Secondly, you want to use fresh mangoes if possible. Fresh mangoes will give your cake a more intense flavor. If you can’t find fresh mangoes, you can use frozen mangoes. Just make sure to thaw them before using.
To make the mango puree for this cake, start by peeling and cubing two ripe mangoes. Add the mango cubes to a blender or food processor and blend until smooth. You should end up with about 1 cup of mango puree.
Once you have your mango puree, it’s time to make the mousse. Start by whipping 1 cup of heavy cream until stiff peaks form. In a separate bowl, whisk together 1/2 cup of mango puree and 1/4 cup of sugar. Fold the mango mixture into the whipped cream until combined.
To assemble the cake, start by spreading a layer of mousse on the bottom of a 9-inch cake pan. Top with a layer of ladyfingers, then another layer of mousse. Repeat the process until you have used up all of the mousse. Cover the cake and refrigerate for at least 2 hours, or overnight.
When you’re ready to serve, top the cake with fresh mango slices and enjoy!
Making the Cake Base
Making a mango mousse cake is a two-step process. First, you need to make the cake base. For this recipe, we recommend using a 9-inch round cake pan. You can use any type of cake mix, but we recommend using a yellow cake mix.
To make the cake base, start by preheating your oven to 350 degrees Fahrenheit. Then, mix together the cake mix according to the package directions. Once the cake mix is mixed, pour it into the cake pan and spread it evenly.
Bake the cake for about 25 minutes, or until it is golden brown. Let the cake cool completely before moving on to the next step.
Making the Mango Mousse
Now that the cake base is done, it’s time to make the mango mousse. For this recipe, you will need two ripe mangoes, heavy cream, sugar, and gelatin.
Start by peeling and cubing the mangoes. You should have about two cups of cubed mango. Add the mango cubes to a blender and blend until they are smooth.
Next, In a small saucepan, combine the heavy cream and sugar. Heat the mixture over low heat, stirring frequently, until the sugar has dissolved.
Once the sugar has dissolved, add the gelatin and continue stirring until the gelatin has dissolved.
Now, add the mango puree to the cream mixture and stir until everything is well combined.
Pour the mango mousse into the cake pan, on top of the cake base. Spread the mousse evenly and then place the cake in the fridge to set for at least two hours.
When the cake is set, you can garnish it with some fresh mango slices and serve. Enjoy!
Preparing the Mango Mousse Filling
Are you looking for a delicious and easy-to-make dessert that will impress your guests? If so, you need to try this mango mousse cake! This cake is made with a light and fluffy mango mousse filling, and it is surrounded by a crispy cookie crust. It’s the perfect summer treat!
To make the mango mousse filling, you will need:
– 2 cups (250 grams) of mango puree
– 1/4 cup (50 grams) of sugar
– 1 teaspoon of gelatin powder
– 1/4 cup (60 ml) of water
– 1 cup (240 ml) of whipping cream
Start by heating the mango puree and sugar in a saucepan over low heat. Stir until the sugar has dissolved. Add the gelatin powder and water, and stir until the gelatin has dissolved. Remove the pan from the heat and let it cool slightly.
Whip the cream in a large bowl until it forms stiff peaks. Gently fold the mango mixture into the whipped cream until everything is well combined.
Pour the mango mousse into the prepared crust and refrigerate for at least 4 hours, or overnight.
To make the cookie crust, you will need:
– 1 1/2 cups (180 grams) of finely ground cookies
– 6 tablespoons (90 grams) of unsalted butter, melted
Preheat oven to 350 degrees F (180 degrees C).
Combine the ground cookies and melted butter in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch (23 cm) pie dish.
Bake the crust for 10 minutes. Let it cool completely before adding the mango mousse filling.
This mango mousse cake is the perfect summer dessert! The light and fluffy mango mousse filling is surrounded by a crispy cookie crust. It’s sure to impress your guests!
Assembling the Mango Mousse Cake Layers
Mangoes are in season and what better way to enjoy them than in a Mango Mousse Cake? This cake is easy to make and can be assembled in advance. It is a perfect summer dessert!
For the cake layers, you will need:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup mango puree
For the mango mousse, you will need:
2 cups mango puree
1 envelope unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
To assemble the cake, you will need:
1 recipe mango mousse
1 recipe cake layers
1/2 cup mango puree, for glaze
1. Make the cake layers: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. Sift flour, baking powder, and salt together and set aside.
3. Cream butter or margarine and sugar together until fluffy. Beat in eggs and vanilla. Add flour mixture to butter mixture alternately with mango puree, beating just until combined.
4. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool cakes in pans on wire racks.
5. Make the mango mousse: Soften gelatin in cold water. Heat mango puree in a saucepan over medium heat. Stir in softened gelatin until dissolved. Remove from heat and cool.
6. Whip cream until stiff. Fold into mango puree.
7. Assemble the cake: Place one cake layer on a serving plate. Spread with 1/2 cup mango puree. Top with half of the mango mousse. Repeat layers.
8. Glaze top of cake with remaining mango puree. Refrigerate for at least 2 hours before serving.
Decorating the Mango Mousse Cake
How to Make Mango Mousse Cake
1 cup mango puree
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon gelatin powder
1 tablespoon water
1/2 teaspoon vanilla extract
1/2 cup whipping cream
1. In a medium bowl, whisk together mango puree, heavy cream, sugar, gelatin powder, water, and vanilla extract.
2. Pour mixture into a 6-inch cake pan lined with plastic wrap.
3. Freeze for at least 6 hours, or overnight.
4. To decorate, remove cake from freezer and let thaw for 10 minutes.
5. Whip whipping cream until stiff peaks form.
6. Spread over top of cake.
7. Garnish with fresh mango slices, if desired.
Enjoy your homemade mango mousse cake!
Chilling and Serving the Mango Mousse Cake
Assuming you have already made the mango mousse, here are detailed instructions on how to chill and serve the cake.
1. First, make sure the mango mousse is completely cooled. If it is not, it will not set properly.
2. Next, pour the mango mousse into a cake pan or other container that can be refrigerated.
3. Put the cake pan or container into the refrigerator and let it chill for at least 4 hours, or overnight.
4. When you are ready to serve the cake, take it out of the refrigerator and let it sit at room temperature for about 30 minutes.
5. Then, using a sharp knife, cut the cake into slices and serve. Enjoy!
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