How To make Mango Mousse Cake (Part 1 Of 2)
SPONGE CAKE:
1/2 c Sifted cake flour (not -temperature)
-self-rising) 1 ts Vanilla extract 1/8 ts Double acting baking powder 1/4 c Granulated sugar, used in
1/8 ts Salt -two separate measurements
2 lg Eggs, separated (at room
MANGO MOUSSE:
2 Envelopes unflavored 1 c Sifted confectioners'
sugar, -powdered gelatin -divided 1/2 c Water 2 ts Vanilla extract
4 5 large ripe mangos (about 1 2 c Heavy (whipping) cream
-pound each) 1/4 c Sour cream
ASSEMBLY:
3 tb Seedless raspberry jam Mango slices, for garnish
2 c Toasted sliced almonds* Fresh raspberries, for
1/2 c Heavy (whipping) cream -garnish
2 ts Granulated sugar
*Position a rack in the center of the oven and preheat to 350 degrees F. Spread the almonds in a single layer on a baking sheet and roast for 8 to 12 minutes, stirring two or three times, until the color of the nuts turns
from white to tan. Transfer the almonds to another baking sheet to stop the cooking process. Make the sponge cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and side of a 10-inch springform cake pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Dust the side of the pan with flour and tap out the excess. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper. In a large bowl, using a hand-held electric mixer set at high speed, beat the egg yolks and 2 tablespoons of the granulated sugar for 4 to 6 minutes, until the batter is pale yellow and forms a thick ribbon. Beat in the vanilla. In a grease-free large bowl, using a handheld electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 2 tablespoons of sugar and continue beating the whites until they form stiff, shiny peaks. Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber spatula, fold the flour mixture and eg Make the mango mousse: Put the water in a small heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use. Peel the mangos and cut the fruit away from the pit. Cut the fruit into large chunks. Combine half of the mango chunks with 1/2 cup of the sugar in the bowl of a food processor fitted with the metal chopping blade. Process the mangos for 40 to 60 seconds, until pureed. Transfer the pureed mangos to a large saucepan. Repeat with the remaining mangos and 1/2 cup of sugar. Cook the mango mixture over medium-low heat, stirring constantly until warm. Remove the saucepan from the heat. Add the gelatin mixture and vanilla and whisk until blended. Transfer the mango mixture to a large bowl and cool to room temperature. In a chilled large bowl, using a handheld electric mix continued in part 2 -----
How To make Mango Mousse Cake (Part 1 Of 2)'s Videos
Mango Mousse Cake: A Refreshing and Delicious No-Bake Dessert Recipe！
In this video, we'll show you how to make a delicious and refreshing mango mousse cake. This no-bake dessert is perfect for those hot summer days when you don't want to turn on your oven????! With a biscuits crust and a creamy mango mousse filling, this cake is sure to impress your guests. We'll guide you through each step of the recipe, from making the mango mousse to assembling the cake and garnishing it with fresh mango. Whether you're an experienced baker or a beginner, this recipe is easy to follow and will result in a beautiful and delicious dessert that everyone will love. So, grab your mangos and let's get started!
Make sure to like, comment, and subscribe for more mouthwatering recipes! Happy baking! ????????????
INGREDIENTS:
(Crust)
90g digestive biscuit
40g unsalted butter
(Mango Mousse Layer)
250g fresh mango
200g natural yogurt
200ml milk
25g white sugar
15g gelatine sheets (soaked in cold water until soft)
(Mango Gel Topping)
30g mango puree
30ml hot water
5g gelatine sheets (soaked in cold water until soft)
PRO-TIPS:
- Make sure to use ripe mangoes for the best flavor
- Dissolve gelatin properly to avoid lumps in the mousse
- Allow enough time for the mousse to set in the fridge
- Use a hair dryer to slightly blow the outer ring of the mold or apply a hot towel to facilitate demoulding
Thank you very much for watching, see you next time????
PS. Every video I upload with a description and recipe in its own language will be translated with Google Translate. If something is incorrect, leave a comment and I will be more than happy to explain everything????
How To Make MANGO MOUSSE CAKE
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
INGREDIENTS:
- 1, 8 genoise sponge:
Mango Mousse:
- 133g (1/2 cup) heavy cream, whipped soupy soft
- 50g (1/4 cup) water
- 7g (1 tbsp/1 packet) gelatin
- 130g (2/3 cup) mango puree (split into 65g and 65g)
- 56g (1/3 cup) milk
- 1 egg white
- 80g (1/3 cup) sugar
Additional
- 1 mango, large diced (for filling)
Mango Whipped Cream:
- 480g (2 cups) heavy cream
- 50g (/14 cup) sugar
- 30g (3 tbsp) mango puree
- optional: yellow food coloring
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NO BAKE! Mango Mousse Cake
INGREDIENTS
✓CRUST
- 7 packs eggnog cookies(126g)
- 1/4 cup melted butter or margarine
✓MANGO MOUSSE CAKE
- 600g ripe mango
- 1 tablespoon gelatine powder
- 1/8 cup cold water
- 250ml chilled All purpose cream
- 1/3 cup chilled condensed milk
✓TOPPINGS
- Reserved 1/2 cup mango puree
- 1/2 tablespoon gelatine powder
- 1/3 cup hot water
#mangomoussecake #nobake
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MUSIC????
Walk by ikson: Music promoted by Audio Library
Delicious 3 Layer Mango Mousse Cake Recipe | Mood For Food
Please enjoy our video and we hope you make our delicious mango mousse cake. This is one of my favorite desserts and hopefully, it will be yours too
-- RECIPE HERE--
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Link to 8-inch Removable bottom cake pan:
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Makes one 8-inch Mango Mousse Cake
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LAYER 1 (Sponge Cake Base):
Full Recipe Here:
Prepare and bake the sponge cake in an 8-inch tin, after the cake has cooled cut a layer that is about 1 1/2 inch thick and use a circle ring mold or scissors to remove 1/2 inch of cake from the edge of the cake. proceed to place your Sponge cake base in your 8-inch mold/tin.
LAYER 2 ( Cream Mousse)
75g Water
7g Gelatine
125g Cream Cheese
150g Whole Milk
100g White Granulated Sugar
200g Heavy Whipping Cream
Bloom the Gelatin by sprinkling the gelatine over the room temp water and let it soak for 10 minutes.
In a medium saucepan add cream cheese, milk, white sugar, and the bloomed gelatine. Whisk/stir on medium heat until no lumps remain and the mixture is hot but not boiling. Remove from heat and allow this mixture to cool until it is just above room temp and it is starting to thicken about 45 minutes (70-80 degrees Fahrenheit).
In a large bowl whip the cold heavy cream to soft peaks and add in the cooled milk mixture. Fold together until combined and immediately pour over layer one(Sponge cake Base), shake and tap the cake tin lightly to even the mixture out and place in the fridge to harden for a minimum of 45 minutes.
LAYER 3 (Mango Mousse)
75g Water
7g Gelatine
275g Mango Puree
65g White Granulated Sugar ( you may need more sugar depending on your mango puree)
175g Heavy Whipping Cream
Bloom the Gelatin by sprinkling the gelatine over the water and let it soak for 10 minutes.
In a medium saucepan add the Mango Puree, bloomed gelatine, and white sugar. Whisk/stir on medium heat until no lumps remain and the mixture is hot but not boiling. Remove from heat and reserve 1/4 cup of this mixture for the topping. Let the remaining mango mixture cool until it is starting to thicken about 45 minutes and the mixture is just above room temp (70-80 degrees Fahrenheit).
Take The cake tin-containing layers 1 and 2 out of the fridge and check if it is set, if not place in the fridge for another 10 minutes or until it is set.
In a large bowl whip the cold heavy cream to soft peaks and add in the cooled Mango mixture. **NOTE** Taste for sweetness after this step as your mango puree will probably be different than mine. So add more white sugar here if desired to suit your taste.
Mix together until combined and immediately pour over layer two (Cream Mousse), shake, and tap lightly to even the mixture out.
Get your reserved mango Mixture and spoon roughly 1 teaspoon around the perimeter and the center of the cake. Taking a toothpick or skewer swirl the mango circles to create a marbling on the surface.
Place the cake in the fridge for at least 4 hours before serving.
Use a warm cloth to remove the cake tin. Slice and Enjoy.
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Only 3 Ingredient Mango Mousse Recipe In 15 Minutes
Only 3 Ingredient Mango Mousse Recipe In 15 Minutes
If you love mangoes then this easy, delicious and quick to make mango mousse recipe is for you and you will only need 3 ingredients to make this mousse recipe.
Mango mousse is a perfect after-meal dessert, also good as a snack. These creamy and delicious mango mousse desserts are light and airy in texture and not excessively sweet. Try to use well-ripened sweet mangoes for the best result.
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Ingredients & Full Recipe????????????
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10 Minutes Tiramisu (No Bake & Eggless):
5 Minutes Chilli Cheese Toast Recipe | Chilli Toast:
ikson
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????????Mango Cheese Mousse Cake Recipe 6 inches｜芒果芝士慕斯蛋糕
????????Mango Cheese Mousse Cake Recipe ｜芒果芝士慕斯蛋糕
I have a question. Is there anyone who doesn't love mango mousse cake? My family and I LOVE mango mousse so so much.
我有个问题。有人不爱吃芒果慕斯蛋糕么？我和我的家人都超级爱芒果慕斯的。
Ingredients / 所需食材：
Mango Puree / 芒果泥：
*Mango / 芒果 1p（650g）
*Caster Sugar / 白砂糖 15g
*Lemon Juice / 柠檬汁 10ml
Sponge Cake / 海绵蛋糕：
*Egg / 鸡蛋 2p
*Vegetable oil / 食物油 15g
*Milk / 牛奶 20g
*Cake Flour / 低筋面粉 60g
*Caster Sugar / 白砂糖 60g
*Lemon Juice / 柠檬汁 2ml
*Vanilla Extract / 香草精 2ml
Mousse / 慕斯：
*Whipping Cream / 淡奶油 250g
*Caster Sugar/ 白砂糖 25g
*Cream Cheese / 奶油奶酪 125g
*Gelatin Sheet / 吉利丁片 6.5+1.5g
*Hot Milk / 牛奶 75ml
*Hot Water / 热水 40ml
Dimension of Mold / 模具尺寸：
6 Inches / 6英寸
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????Music provided by 브금대통령
????Track :Unchanging Heart -
#mangomoussecake #mangocheesecake #mangocheesemoussecake
Chapters:
0:00 Introduction
0:11 Sponge Cake
2:19 Bake at 140°C for 45 minutes
2:30 Mango Purée
3:29 Mousse
5:53 Chill for 3 hours at least
6:03 Decorate
6:44 Taste