Easy and creamy mango mousse cake. Enjoy the mousse on its own, or you can buy sponge cake or ladyfinger biscuits to make it a non-bake cake!
- 17 g Gelatine Powder
- 60 g Hot Water
- 350 g Whipping Cream
- 3 tbsp Icing Sugar
- 300 g Mango Puree
- 200 g to 220g Cubed Mango
- 1 tbsp Rum (optional)
- 150 g mango puree
- 1 tbsp gelatine
- 4.5 tbsp boiling water
- In a large mixing bowl, whip the whipping cream with icing sugar to peaks. Once done, place in the fridge to chill. Otherwise it would melt.
- Dissolve gelatine powder in hot water, in a small bowl. When the gelatine is fully dissolved, add it to the mango puree. Add rum if you prefer. Mix well.
- Add this mango mixture to the whipped cream from Step (1). Mix well till incorporated.
- Wrap the bottom of your cake ring with cling wrap. Using a 17cm (7″) cake ring, place a layer of cake and pour in the mango mousse. Make sure the mousse covers the corners of the cake ring.
- Add in mango cubes and cover them up with additional mousse. Let it set slightly for about 10 mins in the fridge.
- Remove from fridge after 10 mins. Place another piece of cake on top and pour in the remaining mousse. Let it set for 30-45 mins in the fridge.
- In the mean time, dissolve gelatine in hot water for mango puree topping. Mix in the mango puree and stir well.
- Pour the topping onto the set mousse carefully after 30-45 mins. Let the cake chill for at least 3 hours before removing the cake ring and decorate as you wish.
– Chiffon sponge cake should taste best with this mousse cake. Vanilla or chocolate would be great flavor choices. Please click here to see Helena’s recipe for cake.
– To remove from the cake ring, simply wrap a hot towel around it and try to move the ring out slowly. If you experience problem, can use an offset spatula to go around the ring gently (up down motion) for easier removal.
- Category: Cakes, Dessert