Mango Mousse Cake

Name: Mango Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mango puree (sieved); 40g Caster sugar; 250g Animal whipped cream; 1/2 tsp rum; 2 tablets Fish film; 3 tablespoons Cold water; 2 tablets Sponge cake (6 inches); 90g Fresh Orange Juice

by Swallow Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Mango is one of my son's favorite fruits. Spring is here, the weather is getting warmer, and the mangoes in the supermarket are much cheaper. When they are on sale, they buy more at once. I used it to make a 6-inch mousse. The mango mousse has a delicate and sweet taste and a smooth and beautiful color. It also has a very romantic name-called the French lover.

Since learning to bake, what I do is mainly based on my son's taste and needs, provided that I think it is good for his health. Like mousse, I have almost never done it before, because I always stubbornly think that this kind of thing is too cold, high in calories, and not suitable for the sensitive stomach of the child. My son grew up, and occasionally went to the supermarket. He would point to the stacks of lumps or cups of desserts in the freezer, and asked me their names in the same way, with the desire to have them in his eyes. After making and tasting tiramisu by myself, I gradually changed my attitude towards refrigerated desserts. In the season when the weather is getting warmer, try a small amount of it appropriately. The coolness is also a reward for people's body and mind.

The recipe is from round pig, there is no brandy at home, I switched to rum. "

Ingredients

Mango Mousse Cake

1. The original 6-inch sponge cake is sliced into 1-1.5cm slices (or chiffon cake, the original sponge cake I use), 2 slices in total. Trim the periphery appropriately to form a circle with a diameter of about 12cm

2. Wash the mangoes, peel them and cut into small pieces, and mash them with a blender. Weigh after sieving

3. Add fine sugar to the mango puree and heat it over water until the sugar melts. Let cool for later

4. Break the fish film, soak it in cold water and heat it until it melts.

5. Let cool and pour into the mango puree

6. Beat animal whipped cream to six and distribute, add rum and mango sauce from step 5

7. Stir evenly with a rubber spatula to make the mango mousse filling

8. Spread a piece of cake on the bottom of the circular movable bottom mold and pour half of the mousse filling

9. Put in the second slice of cake

10. Pour in the remaining mousse filling, smooth the surface, put it in the refrigerator for more than 4 hours

11. The freshly squeezed orange juice is filtered to remove the pomace and then boiled, filtered again to remove the foam and let cool

12. 1 piece of fish film, crushed, soaked in cool orange juice, heated in insulated water to melt

13. Let 12 cool to below 20 degrees, pour it on the surface of the mousse, put it in the refrigerator for 30 minutes until the surface of the mirror pectin condenses

14. The bottom of the movable bottom mold is raised, and it can be easily demolded by blowing around the side with a hair dryer for about less than a minute.

15. decoration

Mango Mousse Cake

Ingredients

Mango Mousse Cake

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