Mango Mousse Whithout Bake Cake

Name: Mango Mousse Whithout Bake Cake
Cuisine: Indian
Ingredients: 80 gm Digestive Biscuits; As needed Unsalted Butter; 250 ml Whipping Cream; 20 gm Gelatin Sheets; 370 gm Mango Purée; 50 gm Castor Sugar; 30 ml Water

Divya Agrawal @divaksh

#ilovecooking.mango is king of fruits and cake is king of baking world.#week10 #week11

Divya Agrawal @divaksh

#ilovecooking.mango is king of fruits and cake is king of baking world.#week10 #week11

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Ingredients

Crust:
80 gmDigestive Biscuits
As neededUnsalted Butter
Mousse & Mango Layer:
250 mlWhipping Cream
20 gmGelatin Sheets
370 gmMango Purée
Other Ingredients
50 gmCastor Sugar
30 mlWater

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Steps

1

Crush the Digestive Biscuits (80 gram), mix with Unsalted Butter (35 gram). Place it in a cake tin (I use 6-inch tin), press it and chill for 30 minutes.
2

For the mousse, place the Gelatin Sheet (15 gram) in cold water, let it soften about 5-10min and drain well.
3

Melt the soaked gelatin in a bowl by putting the bowl in a bigger bowl of hot water. Add gelatine into Mango Purée (250 gram), and mix well.
4

Beat the Whipping Cream (250 milliliter) until soft peak. Then add Caster Sugar (50 gram) and mango puree, mix well.
5

Pour the mixture into the cake tin, then chill for at least 4 hours.
6

For the mango layer: in a bowl, mix Gelatin Sheet (4 gram) with Water (30 milliliter). Then add in Mango Purée (120 gram) mix well then pour onto the mousse.
7

Pour mango layer on top of chilled mousse and let it set in the fridge.
8

Unmold and decorate it as desire. Enjoy!