Name: Mango Mousse Cake
Prep time: 20 min
Cook time: 10 min
Total time: 140 min
Ingredients: 1 Sponge Cake; 1 Cup Mango Puree; 8-10 Ice Cubes; 1 tbsp Skimmed Milk Powder; 20 g Gelatine (dissolved in hot water); 2 tbsp Lemon Juice; few drops Mango Essence (optional); Artificial Sweetener (to taste); Orange or Yellow Food Colour (optional)

The ultimate Summer signal. Smooth mango jelly topped on a simple sponge cake.

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The arrival of Mangoes signifies the onset of Summer, especially in India. Come, celebrate summer with this beautiful fruit lending itself into a mousse in this recipe – Mango Mousse Cake.

With a season of nearly 3 months, this fruit has been adapted into almost all types of food – including salads, coolers and most importantly dessert. Eaten in multiple manners and also in relating to certain cultures – raw, chopped, cooked into main courses or salads and also incorporated into sweet treats – there is no end to the varieties the Indian mind can conjure up. Think Avakkai Pickle and you instantly think of the South. When it comes to Puree, the mind instantly conjures up the famous – Poori & Aam Ras combination of Gujaratis and Maharshtrians.

Mangoes have also become a decadent fruit in many Western Cuisines. Our Mango Mousse Cake recipe, celebrates the fusion of the West with the Eastern speciality. Go ahead and enjoy this simple recipe and treat your taste buds.

5 from 1 vote

Mango Mousse Cake

The ultimate Summer signal. Smooth mango jelly topped on a simple sponge cake.

Prep Time20

Cook Time10

Cooling time2

Total Time2 20

Course: Dessert

Cuisine: Indian

Keyword: cake, mango cake, mousse, sponge cake, summer

Servings: people

Ingredients

1 Sponge Cake

For the Mango Mousse Topping:

1 Cup Mango Puree
8-10 Ice Cubes
1 tbsp Skimmed Milk Powder
20 g Gelatine dissolved in hot water
2 tbsp Lemon Juice
few drops Mango Essence optional
Artificial Sweetener to taste
Orange or Yellow Food Colour optional

Instructions

For the topping, freeze the mango puree in ice cube trays.
When frozen, crush these cubes and the plain ice cubes in a blender.
Dissolve the skimmed milk powder in a little water and add to the above mixture. Blend for a minute.
Add gelatine, lemon juice, mango essence, artificial sweetener and orange or yellow food colour.
Blend till thick and creamy. Chill till ready to use.
Fold a sheet of greased butter paper into a long strip, and arrange it like a collar around the cake, adding more height. Secure it with a pin.
Pour the chilled puree onto the cake ensuring it doesn't spill out and is tightly secured by the collar.
Keep refrigerated for upto 3-4 hours for the jelly to set and firm. Remove the collar and serve cold.