Welcome to our delightful culinary experience: In the temperate season, it’s perfect for enjoying mangoes. We present to you the Mango Mousse Cake, with its fine and smooth texture, incredibly easy to make with a foolproof recipe.
Ingredients for the mousse: 3 large mangoes, 380g cream, 55g granulated sugar, 25g gelatin sheets (3 sheets), 65g warm water. These are the ingredients needed for the mousse. Below are the ingredients for the base sponge cake (you can also use Oreos + butter for the base): 5 eggs, 66g milk, 66g corn oil (or unsalted butter), 83g granulated sugar (33g for egg yolk mixing and 50g for egg white whipping), 80-90g whole wheat flour.
Separate the egg yolks and whites into two containers (ensure they are oil and water-free). Add 66g corn oil (or butter) to the yolks and 33g sugar, mixing well. Pour in 66g milk and stir until smooth. Add 80-90g flour (no need to sift as the flour is fine), and be mindful of the mixing technique—do not stir in circles. Combine yolks, corn oil (or butter), sugar, milk, and flour, stirring thoroughly.
Begin whipping the egg whites with 50g sugar. Start without sugar, then gradually add it in three parts, using high speed for the first two additions and medium speed for the last. The picture above shows the whipped egg whites (for detailed whipping techniques, refer to specific recipes).
Prepare to mix the well-mixed yolk and flour batter with the whipped egg whites. First, add half of the whipped egg whites to the batter, mixing carefully without stirring in circles. Preheat the oven to 150 degrees Celsius. After mixing, pour the batter into the remaining whipped egg whites, again mixing carefully. Pour the mixture into a cake mold, tap it gently to release air bubbles, and then place it in the preheated oven. Bake at 150 degrees Celsius for 40 minutes, adjusting as needed based on your oven’s temperament.
Once cooled, slice the cake to a suitable thickness and place it in an 8-inch removable-bottom mold for the mousse base. Prepare mango puree and mango cubes.
Mousse layer: 260g mango puree, 50g sugar, 380g whipped cream, 20g gelatin sheets. Mango cubes as needed. Mirror glaze layer: 65g mango puree, 5g sugar, 5g gelatin sheets, 65g purified water. Soak gelatin sheets in ice water for 3 minutes. Whip the cream with 50g sugar, avoiding high speed to prevent splattering, and add sugar in three parts. The picture above shows the whipped mousse layer—be careful not to over-whip (aim for a visible pattern that doesn’t disappear), as it affects the texture and can be ruined if frozen.
To make mango mousse puree, combine mango puree with soaked gelatin sheets and heat over a double boiler until the gelatin melts, being careful not to overheat. Pour this into the whipped cream and then into the mold, adding mango cubes. Chill in the refrigerator (emphasis on refrigeration) for 2 hours.
After 2 hours, prepare the mirror glaze layer. Soak gelatin sheets in ice water for 3 minutes again. Heat purified water with sugar and gelatin sheets over a double boiler until the gelatin melts. Pour this over the previously chilled mango puree, ensuring the temperature is not too high, and then continue to refrigerate for at least 4 hours, or preferably overnight for optimal taste.
The image above displays the state of the cake after being chilled for a total of 6 hours. Due to a slightly higher temperature, the mirror glaze has unexpectedly taken on an ‘ocean-style’ appearance. Upon cutting, it reveals a more delicate texture, although my slicing technique leaves something to be desired.
