Calling all mango lovers ! This exotic mango mousse cake is an impressive show stopper ! A heavenly delight. This cake is bursting with flavor.
The heart of the cake is filled with a delicious chocolate mango center topped with a light and airy mousse that melts in your mouth. Glazed with a creamy smooth finish, it brings the ultimate wow factor!
Glazed Mango Mousse Cake
Prep Time: 1 hour
Cook Time: 3 hours
Setting time: 2 days
Yield: 1 cake
Sponge Cake Ingredients:
3 large eggs room temperature
1/2cup granulated sugar
1 /2 cup all purpose flour
1/4 tsp baking powder
Preheat Oven to 350˚F.
Line bottom of a 9″ cake pan with parchment paper.
Steps:
In the bowl of an electric stand mixer use the whisk attachment, and beat the eggs for 1 minute on high speed, gradually adding sugar and continue beating to about 8-10 minutes till its thick and fluffy. Mix together the sifted flour and baking powder and add into fluffy egg mixture in three additions gradually. Scrape from the bottom any flour to mix in. Stop when all is incorporated, do not over-mix as it would deflate the batter.
Bake at 350˚F for 25-28 minutes, or until the top is light golden brown. Remove from pan and transfer to a wire rack, then remove the parchment backing and leave it to cool at room temperature.
Cut the the sponge and shape it to fit your mold or in a decorative bowl and freeze.
Mango Center Ingredients: 1/2 cup mango purée
1/4 cup white chocolate
Steps:
1. Blend the mango purée with melted chocolate till well mixed. Place in a half round mold of your choice ( smaller than your mousse size) and freeze It.
For Mango Mousse Ingredients:
1 1/2 cup canned Mango Puree
1 cup chilled Heavy whipping cream
2 tablespoons water
2 tsp of gelatin OR
2 tsp Agar Agar Powder not flakes *
Steps: 1. Chill the heavy cream and whip it over ice filled bowl to keep it chilled while whipping until soft peaks form, keep it in the refrigerator to chill while you work on the mango puree.
2. In a bowl place agar agar powder with warm water, and mix it well, let it sit for a few minutes for the agar agar to dissolve well, (never add agar agar to hot liquid as it will lump up), then mix agar agar mixture with the mango puree and in a saucepan and heat the mixture on medium heat stirring occasionally.
3. Bring the mixture to a simmer, make sure agar agar has dissolved completely then take the mixture off the hear and let it cool to room temperature.
4. As it cool it might start to set, to avoid this stir it often to maintain a pourable consistency. Just in case if the mango puree sets up before mixing with the whipped cream, slowly reheat it to bring it to a flowy consistency. 5. Take whipped cream out from the fridge and whip together with the mango agar agar mixture. Beat it continuously on high speed for a minute until mixed well.
(Top it with cling wrap and let it set in the fridge for 4-6 hours to chill in the dessert pan ).
Mango Colored Mirror Glaze Ingredients: 2 cups grams white chocolate
1/2 cup water
1 1/2 cup
2/3 cups condensed milk
1 tablespoon vanilla extract 2 tbsps gelatin OR
2 tbsp powdered agar agar *
Few drops yellow food dye and orange food dye
Steps: 1. Place agar agar in cold water and set it aside.
In a saucepan heat water, sugar, and condensed milk together. When the sugar fully dissolves turn off the heat and stir in the agar agar.
2. Pour this hot mixture over the chocolate and for 5 minutes leave it for the chocolate to melt. Using a immersion blender, blend this mixture until very smooth. Strain through a sieve and leave it to cool, (stir often to prevent a film from forming on the top).
3. Cool to a temperature of about 92°F ( you can use an ice bath to quicken the process). Strain the glaze through a sieve.
4. Glaze is now ready to be poured over the cake. Make sure there are no bubbles, or manually pop them.
5. Next day start with the mirror glaze. Make sure your cake is completely frozen before you start your mirror glaze then pour it on the frozen cake.
Assembly:
1. Bring out the frozen sponge cake and place the frozen mango center in the middle of the sponge base.
2. Scoop out the mango mousse and evenly spread it on the sponge and the mango center, fill up the bowl using an offset spatula, from the center and work out to the sides.freeze immediately.
3. Make sure the cake sides and tops are completely smooth before completely freezing the cake, (keep it in the freezer overnight). Any dents or imperfections will show if not smoothed before you freeze.
4. Start pouring in the center and work out to the sides. Allow it to chill and set, at least for an hour in the refrigerator, before decorating.
Decorated with small chocolate mangoes shaded with colors. 🥭 Gold sprinkles sugar beads.
* Notes:
You may use agar flakes.
The ratio is 1 tbsp agar flakes = 1 tsp agar powder. Flakes take 2 to 3 minutes longer to dissolve.(I try and use a little extra agar agar for gelatin substitute).
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