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    You are in: Home / Recipes / Mango Mousse Cake Recipe
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    Mango Mousse Cake

    Total Time:

    Prep Time:

    Cook Time:

    59 mins

    29 mins

    30 mins

    Chef #186948's Note:

    An tropical flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    MOUSSE

    Assembly

    Directions:

    1. 1
      Make sponge cake: Preheat oven to 350°F.
    2. 2
      Lightly butter bottom and side of a 10-inch springform cake pan.
    3. 3
      Line bottom of the pan with a circle of baking parchment or waxed paper.
    4. 4
      Dust side of the pan with flour and tap out excess.
    5. 5
      In a small bowl, whisk together flour, baking powder, and salt.
    6. 6
      Sift flour mixture onto a piece of waxed paper.
    7. 7
      In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
    8. 8
      Beat in vanilla.
    9. 9
      Beat egg whites at low speed until frothy.
    10. 10
      Gradually increase speed to high and continue beating soft peaks start to form.
    11. 11
      One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
    12. 12
      Scrape 1/3 of whites on top of beaten egg yolks.
    13. 13
      Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
    14. 14
      One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
    15. 15
      Do not overfold.
    16. 16
      Scrape batter into prepared pan.
    17. 17
      Bake cake for 8 to 12 minutes, until center springs back when gently touched.
    18. 18
      Cool cake in pan on a wire rack for 5 minutes.
    19. 19
      Remove from pan and cool completely.
    20. 20
      Make the mango mousse: Put water in a small heatproof cup.
    21. 21
      Sprinkle gelatin over water and let stand for 5 minutes to soften.
    22. 22
      Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
    23. 23
      Heat gelatin mixture in hot, not simmering water.
    24. 24
      Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
    25. 25
      Remove pan from heat.
    26. 26
      Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
    27. 27
      Peel mangoes and cut fruit away from pit.
    28. 28
      Cut fruit into large chunks.
    29. 29
      Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
    30. 30
      Process mangoes for 40 to 60 seconds, until pureed.
    31. 31
      Transfer pureed mangoes to a large saucepan.
    32. 32
      Repeat with remaining mangoes and 1/2 cup of sugar.
    33. 33
      Cook the mango mixture over medium-low heat, stirring constantly until warm.
    34. 34
      Remove saucepan from the heat.
    35. 35
      Add the gelatin mixture and vanilla and whisk until blended.
    36. 36
      Transfer mango mixture to a large bowl and cool to room temperature.
    37. 37
      In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
    38. 38
      Fold 1/3 of whipped cream into mango mixture to lighten it.
    39. 39
      Fold in remaining whipped cream.
    40. 40
      Assemble cake: Remove side from a 10-by-3-inch springform pan.
    41. 41
      Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
    42. 42
      Reattach side of springform pan.
    43. 43
      Remove paper circle from bottom of cake.
    44. 44
      Spread raspberry jam in an even layer over top of cake.
    45. 45
      Place cake layer in bottom of prepared pan.
    46. 46
      Scrape mango mousse over cake layer and smooth it into an even layer.
    47. 47
      Cover with plastic wrap and freeze for at least 6 hours or overnight.
    48. 48
      Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
    49. 49
      Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
    50. 50
      Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
    51. 51
      Decorate cake: Spread toasted almonds on a piece of waxed paper.
    52. 52
      Set aside 28 of best almond halves to garnish cake.
    53. 53
      Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
    54. 54
      Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
    55. 55
      Put cake on a serving plate.
    56. 56
      In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
    57. 57
      Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
    58. 58
      Pipe 14 rosettes around top edge of cake.
    59. 59
      Garnish each rosette with 2 toasted almond slices.
    60. 60
      Refrigerate cake until ready to serve.
    61. 61
      by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    • on October 01, 2012

      55

      What a great cake. I had to go out and get more mangos to make another one. The first time I made it I followed the recipe to a T. The second time I did not add the assembly part and instead covered it with mango Jello which gave it a nice shiny glaze. The kids went wild on it. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2008

      45

      This cake was a great hit in my family. If you like mangos, you should try it, great mango taste! Only thing is that it's a lot of work, but definitely worth it. The cake was a little on the dry side, so next time, I may adjust the recipe for that part, but the mousse was perfect! I topped it with slices of mango for a nice presentation. Thanks for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mango Mousse Cake

    Serving Size: 1 (202 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 325.7
     
    Calories from Fat 167
    51%
    Total Fat 18.5 g
    28%
    Saturated Fat 10.2 g
    51%
    Cholesterol 85.2 mg
    28%
    Sodium 58.7 mg
    2%
    Total Carbohydrate 37.3 g
    12%
    Dietary Fiber 2.3 g
    9%
    Sugars 28.9 g
    115%
    Protein 4.9 g
    9%

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