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

    Mango-Orange Mousse Cake. Photo by Laureen in B.C.

    1/7 Photos of Mango-Orange Mousse Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Mirj's Note:

    When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Mango Mousse

    • 59.14 ml orange liqueur
    • 1 package unflavored gelatin
    • 1133.98 g large ripe mangoes, peeled,pitted,chopped
    • 118.29 ml sugar
    • 236.59 ml chilled whipping cream

    Frosting

    • 236.59 ml chilled whipping cream
    • 14.79 ml powdered sugar
    • 7.39 ml orange liqueur

    Garnish

    • 354.88 ml sliced almonds, toasted
    • 1 ripe mango, , peeled,pitted,sliced

    Directions:

    1. 1
      For cake-----------------.
    2. 2
      Position rack in center of oven and preheat to 400°F.
    3. 3
      Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
    4. 4
      Line bottom of cake pans with waxed paper.
    5. 5
      Butter paper and dust lightly with flour.
    6. 6
      Sift flour and baking powder into medium bowl.
    7. 7
      Using electric mixer, beat eggs and yolks in large bowl until frothy.
    8. 8
      Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
    9. 9
      Fold in flour mixture.
    10. 10
      Fold 1 heaping tablespoon batter into melted butter.
    11. 11
      Fold butter mixture back into batter.
    12. 12
      Divide batter between prepared pans.
    13. 13
      Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
    14. 14
      Cool cakes completely in pans on rack.
    15. 15
      For Mousse---------------------.
    16. 16
      Pour liqueur into small bowl; sprinkle gelatin over.
    17. 17
      Let gelatin soften 10 minutes.
    18. 18
      Puree mangoes in processor.
    19. 19
      Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
    20. 20
      Add sugar to mango puree in processor and blend well.
    21. 21
      Set bowl of gelatin in saucepan of simmering water.
    22. 22
      Stir until gelatin dissolves.
    23. 23
      Add gelatin mixture to mango in processor and blend.
    24. 24
      Whip cream in large bowl to soft peaks.
    25. 25
      Fold in mango mixture.
    26. 26
      Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
    27. 27
      Spread mango mousse over cake.
    28. 28
      Place second cake layer atop mousse.
    29. 29
      Press lightly.
    30. 30
      Wrap tightly with plastic and refrigerate at least 4 hours.
    31. 31
      (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
    32. 32
      Whip cream until soft peaks form.
    33. 33
      Add sugar and liqueur and beat until firm peaks form.
    34. 34
      Release pan sides.
    35. 35
      Transfer cake to platter.
    36. 36
      Frost top and sides of cake with whipped cream mixture.
    37. 37
      Press almonds onto sides.
    38. 38
      Garnish top with mango slices.
    39. 39
      Brush mango with reserved puree.

    Ratings & Reviews:

    • on June 03, 2013

      45

      Really nice cake layers that are perfect after an overnight set. Used Dole frozen mango b/c it is always sweet and never has stringy fibers - with no added sugar. Cointreau is the perfect liqueur. I made the mistake of not setting overnight & so I did not get a firm enough set for pretty slicing (whoa!) but great taste. Gone by the second evening! Next time I plan to reduce the whipped cream in the mango puree and try for a firmer set (thinking more like the lemon layer on lemon meringue pie). Will definitely make again - comes together really fast but needs that overnight chill or even maybe a freeze. (but it is mighty hot here)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2010

      45

      I made this for my grandson birthday and he really enjoyed it. I found the mousse not to have a lot of flavor, maybe because of the mangoes. I will make it again but make sure I have really ripe mangoes and I think I'll use mango liquor. thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2010

      55

      this review is for the mango mousse only (I used it with other cakes). The consistency is excellent. I reduced the amount of sugar by half (make the mousse taste somewhat bland, I should have stuck with the recipe for this part). I increased the cream from 1 cup to 1 1/4 cup (another mistake because it diluted the mango flavor, I will reduced cream to 3/4 cup next time). I think the mousse has a mild taste and is best layering with other fruits (mango, peach, strawberry etc.) and chiffon cake or sponge cake.

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

    Read All Reviews (9)

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    Nutritional Facts for Mango-Orange Mousse Cake

    Serving Size: 1 (252 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 482.8
     
    Calories from Fat 262
    54%
    Total Fat 29.2 g
    44%
    Saturated Fat 13.6 g
    68%
    Cholesterol 155.5 mg
    51%
    Sodium 55.1 mg
    2%
    Total Carbohydrate 53.3 g
    17%
    Dietary Fiber 4.1 g
    16%
    Sugars 41.5 g
    166%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    orange liqueur

    unflavored gelatin

    orange liqueur

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