Ziggy's Mango Mousse Cake

Mango Mousse Cake

An fb friend, Ella, recently sent me a box of ripe mangoes, and I went crazy looking for dessert recipes using mangoes. First thing that came to mind was mango mousse cake because, when I made mini-brazo de mercedes with mango mousse sauce, my in-laws and another American guest were raving about the mango mousse. I ended up sending some home with them.


Knowing now that mango mousse would be very much appreciated by my in-laws, I made mango mousse. What I did not expect was that my husband would also like it (he meant to taste only a small bite because he was full, but ended up getting another spoonful when he realized it was good!).

I thank Ziggy, another fb friend,a Cuban married to a Pinoy, for the recipe she shared. I only made a modification in my second mango mousse because I realized too late my heavy cream was not enough, so I replaced some with condensed milk. I also converted the measurement (and rounded them off) using English system because I'd rather measure in cups and spoons than get the weighing scale). The outcome is yummy and EVERYONE in my family loved it.




TIPS:
Chill your mixing bowl and whisk that you will use to whip the cream. (Easier to form whipped cream.)
Separate eggs while cold (easier), whip whites when at room temp. (whips better)

INGREDIENTS and PROCEDURES:
(I summarized the ingredients at the very end of this post.)
Sponge Cake --

Line the bottom of an 8-inch round Pan with parchment paper. Do not grease the sides (the sponge cake will cling to that and will help keep it spongy even upon cooling.)
Preheat oven to 325ºF.
Prepare the cake as follows:

(A) Meringue
Whip up until firm but soft peaks form:
2 egg whites
1/4 tsp cream of tartar
1/4 c white sugar
Set this aside and prepare the batter.

(B) Liquid Ingredients

Beat until creamy yellow:
2 egg yolks
1/8 c white sugar

Then beat in the following:
1/2 Tsp vanilla essence + 1/4 tsp McCormick mango extract
1/4 cup milk
2 tbsp of vegetable oil

Then mix in the dry ingredients.

(C) Dry Ingredients (Sift together before adding to the liquid ingredients)
1/2 c + 2 tbsp cake flour (1/2 c will do as well; I tried both)
1/8 tsp baking soda and 1/4 tsp baking powder

Once batter is ready, fold in the meringue.

Bake at preheated oven 325ºF for 30 minutes.

Test for doneness, invert, and cool completely on a rack for at least 30 minutes before removing from the pan.

(Note: If you do not invert, the middle of the cake immediately sinks in as the cake cools off and contracts. Inverting the pan while cooling prevents sinking.)






Mango Mousse

Sprinkle --
1 packet Knox gelatine powder
in 1/4 cup cold water

Let sit for 1 minute.

Meantime, puree 1 champagne mango.

Heat gelatine mixture by 10-second increments (2x to 3 x) in microwave and mix to fully dissolve gelatine powder. When gelatine powder is fully dissolved, fold into mango puree.

Add 1/4 cup condensed milk. Set aside.

Get the chilled bowl and whisk and start whipping 1 cup heavy cream.
When foamy, add 3 tbsp powdered sugar. Keep whipping these ingredients until cream is fully whipped.

Fold the whipped cream into the mango-gelatine mixture.

Mango bits:
Roughly chop 1 mango flesh. Fold this into mango mousse. (This adds texture to the mousse.)

ASSEMBLY
Cut the cake in half. Place half of the cake at the bottome of a springform pan.

Put half of the mango mousse on top of bottom cake layer and distribute well over and to the sides.

Repeat with the other cake layer.

Garnish to make a flower:
1 Whole mango cut as shown in video
1 maraschino cherry to place in the middle

Chill before consumption for the gelatin to set further.




Summary of ingredients:
For the sponge cake:
2 egg whites
1/4 tsp cream of tartar
1/4 cup white sugar
2 egg yolks
1/8 cup sugar
1/2 tsp vanilla extract
1/4 tsp mango extract
1/4 cup milk
2 tbsp vegetable oil
1/2 cup cake flour
1/8 tsp baking soda
1/4 tsp baking powder

Mango mousse and garnish:
3 mangoes
1 cherry
1 packet Knox gelatine powder
1/4 tsp cold water
1/4 cup condensed milk
1 cup heavy cream
3 tbsp powdered sugar