By Mirj on December 05, 2001
Photo by Laureen in B.C.
Photo by Laureen in B.C.
"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."
Serving Size: 1 (252 g)
Servings Per Recipe: 10
"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)"
"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"
"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."
"I tried this & it came out YUMMM!!!! The cake was very light & airy and the mouse was SO Yummmoooooo and I really like the hint of orange. I didn't have Orange liqueur so used fresh orange juice & it worked fine.Will be making again."
"I couldn't resist making this. I like mangoes and I like mousse cakes! I doubled the cake recipe here just to be sure since my spring cake pan's big, used orange juice/puree instead of liqueur and splenda, also lessened the sugar in the mousse because the mangoes are sweet enough. I couldn't wait either for 4 hours to chill, so I placed it in the freezer for 30 minutes, then back to the fridge then ate it right away. lol It's so good and I'm pretty sure that the orange liqueur would have been much better. In the meantime, this worked for me! Thanks for sharing!"
"I've been looking for a good Mousse recipe and am glad that this recipe did not disappoint me. I will just have to add extra sugar next time to balance the sour taste of the mangoes. Thanks for sharing this delicious Mousse recipe."
"I would take the Mango Mousse recipe and apply it to other fruits! Just add more gelatine if the fruit has more juice in it. Works great!"
"I've never bake a mousse cake before, but amazingly it turns out beautifully and soooo yummy! However I substituted some of the ingredients to 1 cup of ready packed mango puree and orange juice instead of liquer. But I guess I should have lessen the sugar as it's a bit too sweet for me. I also find that leaving the cake in the freezer overnight will make it more firmer and nicer. I'm going to make it again defintiely! Thanks for the marvelous recipe Mirj! :)"
"What an amazing light, delicious cake. A bit of effort but well worth it, one family member asked me where I bought this, then when I said I made it he begged for the recipe. Thank you so much for this, I highly recommend it.....thanks again...Anne"