Mango Mango who doesn’t like mango.. My last post was white chocolate mango pudding it was a hit really…my husband and friends just loved it.
I had lot of leftover mango pulp from the last pudding which I had made and wanted to use this pulp so made this mango mousse cake for my husband’s birthday who is a mango lover..😊
Every time for his birthday I make him different types of chocolate cakes so this time wanted to do something different. And even wanted to use my leftover mango pulp…😛
It was a yummy and delicious cake. The sponge was so moist and the mousse was silky, smooth and fluffy. It is a great and easy recipe.
And yaa I m sorry didn’t get a chance to click the picture also just click this picture which didn’t came out well as I was in a hurry to taste this cake..😁
Let me share the ingredients and instructions to make Mango Mousse cake..
Ingredients
For Mango Cake
- All purpose Flour – 1 ½ cup
- Baking powder – 1 Teaspoon
- Unsalted Butter – 1 cup, room temperature
- Mango Puree – ½ cup
- Whole Milk – 1 cup
- Sugar – ¾ cup
- Eggs – 2 large, room temperature
- Salt – ¼ Teaspoon
- Vanilla Extract – ½ Teaspoon
For Mango Mousse:
- Mango puree – 1 ½ cup, approx: 400 Gms
- Whipping cream – 300 ml, approx: 1 ¼ cup + 2 Tablespoons
- Confectioner’s Sugar – ¼ – ½ cup, adjust according to the taste of mango puree
- Gelatin powder – 2 Tablespoon
- Hot Water – ¼ cup
For Mango Jelly Glaze:
- Mango puree – ½ cup, approx: 135 Gms
- Gelatin powder- 1/2 tsp
- Hot water-1/8 cup
Mango Cake Preparation:
- Preheat oven to 350°F.
- Grease and flour two 8 inch round cake pans and set aside.
- In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
- In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes.
- Now add in the eggs one at a time and beat until incorporated well.
- Add in the mango puree and beat until combined well and creamy.
- Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don’t forget to scrape down the sides of the bowl occasionally. Don’t over-beat.
- Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles.
- Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes.
- Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely.
Mango Mousse Preparation:
- In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes.
- In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
- Once the gelatin is dissolved, add it in the mango puree and mix well.
- Then add the mango puree-gelatin mixture into the whipped cream and combine well using a spatula.
Layering the cake:
- Place the first cake in a 8 inch spring form cake pan. (I trimmed down my cakes, to fit in my 6 inch spring form cake pan.)
- Pour little more than ¼ portion of mango mousse on top of the cake. Refrigerate for 15-20 minutes.
- Then place the second cake and spread the remaining mousse on top of the second cake.
- Level the top and refrigerate for 30 minutes to 1 hour.
Mango Jelly Glaze Preparation and Garnishing:
- Once the mousse is set, start making the jelly glaze.
- In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
- Once the gelatin is dissolved, add it in the mango puree and mix well.
- Then add in the powdered sugar and mix well. (Optional)
- Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours.
- Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan.
Garnish with mango cubes and berries or they way you want to. Enjoy the mango fiesta…. !!
Wow ! Looks super delicious !!
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thank you dear…:-)
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