"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, March 25, 2012

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



18 comments:

  1. That looks really delicious! I hope to try it one of these days. Thanks for sharing manang! Can I have some, please? hahahaha......

    ReplyDelete
    Replies
    1. Adin, Thanks, and you are welcome! I regret to inform you (naks!) that it's all gone! haha!

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  2. weekend project! thanks Lori:)

    ReplyDelete
    Replies
    1. You are welcome, ces! Enjoy!

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  3. Thanks Manang. I have been waiting for this recipe from your site. I ordered 4 lbs. of ataulfo mango online when your recipe became available. I hope to serve this on my youngest son's 4th birthday next weekend.

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  4. This comment has been removed by a blog administrator.

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  5. Ang ganda ng website mo Manang...I'm here to copy the link to this recipe, meron humihingi sa FB page ko. Thanx for sharing!!!

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  6. Mangoes are my favorite! Naiinis ako kse I'm trying to diet but constantly on a craving mode because of that. Looking at all your recipes really want me to bake now na!

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  7. Tried it today but mousse turned out runny even after few hours in the fridge, can I put it in the freezer, worried that it'll affect the texture of the cake.... Need your advice and thanks for sharing your recipe. More power to you!

    ReplyDelete
    Replies
    1. Anonymous, now that you have assembled the cake, that will be hard to correct. Freezing won't affect the texture of the cake, but it will be hard to cut through the mousse. Maybe you did not whip the cream enough? Next time, you can try adding more gelatin dissolved into a little water (maybe your brand is different?) to your mousse. Trial and error. If the cold mousse mixture does not seem to have enough body, add more gelatin mix to the puree.

      Delete
    2. Thanks manang. It turned out delicious, just like eating ice cream cake! We loved it!

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  8. i tried this today! it was perfect! very yummy! thanks!

    ReplyDelete
    Replies
    1. Thanks for posting your feedback here, Anonymous! Really appreciated!

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  9. Can inuse this recipe for a chocolate mousse cake?

    ReplyDelete
    Replies
    1. Hi J lo,
      I haven't tried so I don't have an answer. Feel free to experiment.

      Delete
  10. This looks amazing Manang! I use to make some similar cake, with passion fruit or with lemon... but i only made it with de pattern joconde once... I try to make it without it, more simple yet delicious!

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  11. In the liquid ingredientsof 1/4cup milk...do you mean evaporated milk or as in fresh milk?? I'm just confused what I'm going to used.

    ReplyDelete
  12. Instead of using gelatin...can we use powder agar agar?? And if so, is it the same amount(1 packet)??
    Thnx in advance :)

    ReplyDelete

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