Mango Mousse

Mango Mousse

Overview

I had a happy weekend and made a wonderful mango mousse cake at home with my children. The mango season is here, let’s enjoy the beauty of this season together. The cake I made was very filling. I used up more than a pound of mango I bought in the morning. It’s delicious! I have wanted to make this cake for a long time, and my hands have been itching for a long time. I bought mangoes after getting up yesterday morning, and started making them after my nap. The shape is simple, but very eye-catching. The children happily called it a rainbow. Refrigerated overnight~~~Finally eaten it! A mouthful of mango flavor, so satisfying!

Tags

Ingredients

Steps

  1. Take a photo of all the ingredients!

    Mango Mousse step 1

  2. Divide the chiffon cake into three pieces, only two pieces are used here, and remove the edges.

    Mango Mousse step 2

  3. Cut the mango in the middle and remove the mango pulp as shown in the picture.

    Mango Mousse step 3

  4. 200g mango pulp, add 200g yogurt.

    Mango Mousse step 4

  5. Blend in a food processor until pureed,

    Mango Mousse step 5

  6. Soak the gelatine sheets in water until soft and set aside.

    Mango Mousse step 6

  7. Add milk to the soaked gelatine and soak the gelatine.

    Mango Mousse step 7

  8. Put water in the pot, heat the gelatin milk over the water until the gelatin melts!

    Mango Mousse step 8

  9. Add 200 grams of cream and 20 grams of sugar and beat until 70% is enough. If there are slight lines, it is 70%.

    Mango Mousse step 9

  10. Pour the mango yogurt puree you just made into the cream and stir evenly.

    Mango Mousse step 10

  11. Add the gelatine milk liquid and stir!

    Mango Mousse step 11

  12. The mousse filling is ready!

    Mango Mousse step 12

  13. Wrap the bottom of the eight-inch cake baking mold with a plastic wrap to prevent the mousse liquid from flowing everywhere!

    Mango Mousse step 13

  14. Add a slice of cake.

    Mango Mousse step 14

  15. Slowly pour the mousse filling, and then add diced mango. Here, three small mangoes are added, about 150 grams.

  16. Add the second cake slice

    Mango Mousse step 16

  17. Slowly pour in all the remaining mousse liquid and smooth it! Refrigerate for more than 4 hours!

    Mango Mousse step 17

  18. To make surface chocolate decoration, crush the chocolate into a bowl, heat it over water until it melts, and then put it into a piping bag!

    Mango Mousse step 18

  19. Wrap a large bowl with plastic wrap and add whatever pattern you like! Chill in the refrigerator until it hardens, then take it off gently!

    Mango Mousse step 19

  20. Finally, top with cream, top with fruit, and decorate as you like!

    Mango Mousse step 20