Hello, I’m Elise. Today, I’m gonna show you how to prepare mango mousse cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mango mousse cake Recipe
Mango mousse cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Mango mousse cake is something which I’ve loved my entire life. They’re fine and they look wonderful.
To be with this particular recipe, we have to prepare a few ingredients. You can have mango mousse cake using 23 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Mango mousse cake:
- Make ready For mango cake
- Prepare 1 _1/2 Purpose flour cup
- Get 1 tsp baking powder
- Make ready 1 cup butter
- Get 1/2 Mango puree
- Take 1 cup Whole milk
- Make ready 3/4 Sugar
- Take 2 egg
- Take 1/4 tsp salt
- Prepare 1 Tsp vanilla extrect
- Get Mango mouse
- Prepare 1 _1/2 cup Mango puree
- Prepare 1 _1/4 cup 2 tbsp 300 ml whipping cream
- Take Icing sugar 1/2 1/4 cup
- Make ready 2 tbsp gelatin 1/4 cup hot water in dissolved
- Get Mango jelly glaze
- Get 1/2 cup Mango puree
- Prepare 1 tbsp icing sugar (optional)
- Prepare 1/2 tbsp gelatin powder
- Take 1/8 cup Hot water
- Prepare For garnish
- Make ready Mango cub’s
- Take Whipped cream
Instructions to make Mango mousse cake:
- In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes.
- In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
- 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.
- 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.
- 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
- Level the top and refrigerate for 30 minutes to 1 hour.
- Once the mousse is set, start making the jelly glaze.
- 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 whipped cream mango cubes Enjoy the mango fiesta…. Yummmm.
So that’s going to wrap this up for this distinctive dish mango mousse cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
