How To make Mango Mousse Cake (Part 1 Of 2)
SPONGE CAKE:
1/2 c Sifted cake flour (not -temperature)
-self-rising) 1 ts Vanilla extract 1/8 ts Double acting baking powder 1/4 c Granulated sugar, used in
1/8 ts Salt -two separate measurements
2 lg Eggs, separated (at room
MANGO MOUSSE:
2 Envelopes unflavored 1 c Sifted confectioners'
sugar, -powdered gelatin -divided 1/2 c Water 2 ts Vanilla extract
4 5 large ripe mangos (about 1 2 c Heavy (whipping) cream
-pound each) 1/4 c Sour cream
ASSEMBLY:
3 tb Seedless raspberry jam Mango slices, for garnish
2 c Toasted sliced almonds* Fresh raspberries, for
1/2 c Heavy (whipping) cream -garnish
2 ts Granulated sugar
*Position a rack in the center of the oven and preheat to 350 degrees F. Spread the almonds in a single layer on a baking sheet and roast for 8 to 12 minutes, stirring two or three times, until the color of the nuts turns
from white to tan. Transfer the almonds to another baking sheet to stop the cooking process. Make the sponge cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and side of a 10-inch springform cake pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Dust the side of the pan with flour and tap out the excess. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper. In a large bowl, using a hand-held electric mixer set at high speed, beat the egg yolks and 2 tablespoons of the granulated sugar for 4 to 6 minutes, until the batter is pale yellow and forms a thick ribbon. Beat in the vanilla. In a grease-free large bowl, using a handheld electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 2 tablespoons of sugar and continue beating the whites until they form stiff, shiny peaks. Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber spatula, fold the flour mixture and eg Make the mango mousse: Put the water in a small heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use. Peel the mangos and cut the fruit away from the pit. Cut the fruit into large chunks. Combine half of the mango chunks with 1/2 cup of the sugar in the bowl of a food processor fitted with the metal chopping blade. Process the mangos for 40 to 60 seconds, until pureed. Transfer the pureed mangos to a large saucepan. Repeat with the remaining mangos and 1/2 cup of sugar. Cook the mango mixture over medium-low heat, stirring constantly until warm. Remove the saucepan from the heat. Add the gelatin mixture and vanilla and whisk until blended. Transfer the mango mixture to a large bowl and cool to room temperature. In a chilled large bowl, using a handheld electric mix continued in part 2 -----
How To make Mango Mousse Cake (Part 1 Of 2)'s Videos
Frozen Mango Mousse
Frozen Mango Mousse
This is the most hit recipe in my parties. Kids and adults all love it. Recently on Eid party at my friend’s place I made this and everyone loved it. This super easy to make yet extremely luscious.
INGREDIENTS;
Double cream: 500 ml
Kesar Mango Pulp: 500 ml
Passion fruits: 2
Mango pulp: 1/4 cup
Gelatine: 1 tsp gelatine in 2 tbsp of water
Condensed milk: 300 ml
Method:
In a small bowl , add gelatine and water. Mix and let it bloom for 5 minutes.
In separate bowl, take out passion fruits pulp , add mango pulp , microwave the gelatine for 30 seconds and add. Give it a mix and pour in a mould . Place in a freezer until we prepare the mousse.
In a large mixing bowl, add double cream and condensed milk. Whisk until soft peaks. Add mango pulp and mix well.
Pour in a mould and freeze for 6-8 hours.
Take out , rest for 5 minutes and serve immediately.
Note; I made 2 so quantity looks more than written recipe. This written recipe only for 1 mould.
And mould link
#kitchen_diaries_by_zubda #summerdessertrecipe #summerdessert #mango #mangorecipe #mangocake #mangodessert #mangodelight
Simple and Quick No Bake Mango Mousse Cake!
No bake Mango Mousse Cake, simple, quick, yummy!
biscuit:
cake ring - 18 cm
eggs - 2
sugar - 50g
flour - 55g
pinch of salt
melted butter - 15g
1st layer
Mango jelly:
cake ring - 16cm
fresh mango - 3
gelatin - 14g or 5 tbs
sugar - 80g
1 sliced mango
2 mangoes for mango puree
2nd layer
Mango mousse:
cake ring - 18cm
gelatin - 14g or 5 tbs
mango puree - 200g
heavy cream - 250ml
sugar - 50g
3rd layer
Chocolate mousse:
cake ring - 21cm
gelatin - 14g or 5 tbs
white chocolate - 200g
milk - 150ml
heavy cream - 300ml
Enjoy!
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Walk Around by Roa
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#mangomoussecake #NoBakeCake #moussecake #mangocake #noovencake #cookingvideo
NO BAKE EASY MANGO MOUSSE CAKE RECIPE
pan used: 8×4 round pan
my homemade lemon concentrate youtube link
ingredients
graham layer
1/2 cup butter (110 grams) I used butter compound
1 pack graham crumbs
mango mousse
3 pcs.( 400 grams) medium size mangoes
1 tbsp.+ 1 tsp. gelatin powder (15 grams)
2 packs nestle all purpose cream or 500 ml. whip cream
1 cup (225 grams) condensed milk
1/4 cup lemon concentrate or 2 tbsp. lemon juice
70 grams whip cream (optional)
3 pcs. diced mango for toppings
lemon concentrate or corn syrup to preserve the mangoes on top
-WITH COSTING-
ingredients
graham layer
1/2 cup butter (110 grams) I used butter compound- 20.00
1 pack graham crumbs (200 grams)-32.00
mango mousse
3 pcs.( 400 grams) medium size mangoes- 35.00
1 tbsp.+ 1 tsp. gelatin powder (15 grams)-15.00
2 packs nestle all purpose cream or 500 ml. whip cream-112.00
1 cup (225 grams) condensed milk (doreen)- 25.00
1/4 cup lemon concentrate or 2 tbsp. lemon juice- 5.00
70 grams whip cream (optional)-12.00
3 pcs. diced mango for toppings-40.00
lemon concentrate or corn syrup to preserve the mangoes on top-5.00
--------------------------
=301.00 cost of ingredients
#mangomoussecake
#lutongtinapayroadto400k
Only 3 Ingredient Mango Mousse Recipe In 15 Minutes
Only 3 Ingredient Mango Mousse Recipe In 15 Minutes
If you love mangoes then this easy, delicious and quick to make mango mousse recipe is for you and you will only need 3 ingredients to make this mousse recipe.
Mango mousse is a perfect after-meal dessert, also good as a snack. These creamy and delicious mango mousse desserts are light and airy in texture and not excessively sweet. Try to use well-ripened sweet mangoes for the best result.
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Ingredients & Full Recipe????????????
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10 Minutes Tiramisu (No Bake & Eggless):
5 Minutes Chilli Cheese Toast Recipe | Chilli Toast:
ikson
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Mango Raspberry Mousse Cake
Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pistachio Cake
2 eggs
1/3 cup (70g) sugar
2/3 cup (70g) roasted pistachios, ground
1 tbsp (10g) all-purpose flour
1 tbsp (15g) butter, melted
White Chocolate Pistachio Crunch
2 oz (60g) white chocolate
1 tbsp (15g) whipping cream
1/2 cup (50g) roasted pistachios, chopped
Raspberry Mousse
10 oz (300g) fresh or frozen raspberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), chilled
Mango Mousse
10 oz (300g) mango, puree
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), chilled
Raspberry Jelly
4 oz (120g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/2 tsp (2g) gelatin powder
1 tbsp (15ml) water
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Mango Mousse Cake
For the Sponge cake
1/3 cup +2 tbsp cake flour
1/2 cup sugar
3 eggs
25 ml milk
20 g butter
1/2 tsp vanilla
For the mango mousse
1 1/2 mango puree
1/2 cup sugar
1/3 cup hot water
1 1/2 tsp unflavoured gelatin
2 cups whipping cream
For the mango Jelly
1/3 cup mango puree
1 tsp gelatin
1 tbsp hot water
2 tbsp sugar
1 tbsp water