Mango Mousse With Chocolate Cake Lining

READY IN: 22mins
YIELD: 20 1/2 cup


  • 2
    tablespoons unflavoured gelatin (1/2 oz. or 14g or 2 envelopes)
  • 12
    cup water
  • 12
    cup sugar
  • 1 12
    cups whipping cream, whipped till a peak forms
  • 5
    egg whites, whipped till a peak forms
  • 20
    slices chocolate cake, the size of the bottom of your cup
  • fruit, diced for decoration (mango or other colorful fruits)


  • Sprinkle gelatin over water in a bowl, let sit for 5 minutes to soak up water. Double boil the bowl and stir until the gelatin is all dissolved. Cool for about 10 minutes.
  • Stir sugar into the mango puree. (Add up to 1/2 cup more sugar if your mango is not sweet.).
  • Combine mango with gelatin and stir in whipped cream and whipped egg whites gently until smooth. Use a beater on low speed for a few seconds will help.
  • Scoop mousse in cups lined with a slice of cake.
  • Fruit dices can be put on top of mousse or between the mousse and the cake or both.
  • Refridgerate 2 hours.