Mango Mousse Whithout Bake Cake
Mango Mousse Whithout Bake Cake

Hi, I’m Clara. Today, we’re going to prepare mango mousse whithout bake cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Mango Mousse Whithout Bake Cake Recipe

Mango Mousse Whithout Bake Cake is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Mango Mousse Whithout Bake Cake is something which I’ve loved my whole life. They are fine and they look wonderful.

To be with this particular recipe, we have to prepare a few components. You can have mango mousse whithout bake cake using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mango Mousse Whithout Bake Cake:

  1. Prepare Crust:
  2. Make ready 80 gm Digestive Biscuits
  3. Take As needed Unsalted Butter
  4. Make ready Mousse & Mango Layer:
  5. Prepare 250 ml Whipping Cream
  6. Make ready 20 gm Gelatin Sheets
  7. Take 370 gm Mango Purée
  8. Get Other Ingredients
  9. Prepare 50 gm Castor Sugar
  10. Get 30 ml Water

Steps to make Mango Mousse Whithout Bake Cake:

  1. Crush the Digestive Biscuits (80 gram), mix with Unsalted Butter (35 gram). Place it in a cake tin (I use 6-inch tin), press it and chill for 30 minutes.
  2. For the mousse, place the Gelatin Sheet (15 gram) in cold water, let it soften about 5-10min and drain well.
  3. Melt the soaked gelatin in a bowl by putting the bowl in a bigger bowl of hot water. Add gelatine into Mango Purée (250 gram), and mix well.
  4. Beat the Whipping Cream (250 milliliter) until soft peak. Then add Caster Sugar (50 gram) and mango puree, mix well.
  5. Pour the mixture into the cake tin, then chill for at least 4 hours.
  6. For the mango layer: in a bowl, mix Gelatin Sheet (4 gram) with Water (30 milliliter). Then add in Mango Purée (120 gram) mix well then pour onto the mousse.
  7. Pour mango layer on top of chilled mousse and let it set in the fridge.
  8. Unmold and decorate it as desire. Enjoy!

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