Mango mousse cake

Name: Mango mousse cake
Yield: 6 servings
Cuisine: American
Ingredients: for chocolate sponge:; 3 ....Eggs; 60 gm...Flour; 75 gm....Castor sugar; 2 tbsp....cocoa powder; 1 tsp....Baking powder; ingredients for mousse; 1 kg....Mangoes; 400 gm....whipped cream; 1 tbsp...Gelatin powder; 3 tbsp....Water; 1/2 tin....Condensed milk; Mangoes. Cherries and mint leaves for decoration; 1 pinch Yellow food colour

Rubina Naim @cook_16738038

#mangotango
My husband is die hard fan of mangoes so he brough a lot of mangoes and requested me to make some delicious meetha with these mangoes so I made many desserts with mangoes . This cake is one of them and my husband and children loved it.

Rubina Naim @cook_16738038

Saved

Ingredients

6 servings

for chocolate sponge:
3....Eggs
60gm...Flour
75gm....Castor sugar
2tbsp....cocoa powder
1tsp....Baking powder
ingredients for mousse
1kg....Mangoes
400gm....whipped cream
1tbsp...Gelatin powder
3tbsp....Water
1/2tin....Condensed milk
Mangoes. Cherries and mint leaves for decoration
1 pinchYellow food colour

Saved

Steps

1

1. Preheat oven on 180°. Grease a pan with butter or oil.
2

2. Sift flour with baking powder and cocoa powder.
3

3. Separate egg whites and beat till soft peaks form. Add sugar and yolks and beat till the mixture become fluffy and creamy
4

4. Now gradually add flour in batches and folding between each addition. Add vanilla essence.
5

5. Use spatula or wooden spoon for folding. Fold till no streaks of flour remain in the dough.
6

6. Pour the batter in the greased pan and bake for 20 minutes. Let the cake cool in room temperature.
7

7. Wash, peel and cut the mangoes in cubes and blend them in fine puree without water.
8

8. Place a bowl and whisks in freezer before whip the cream.Now pour whipped cream in chilled bowl and whip it till stiff peaks.
9

9. Meanwhile soak the gelatin powder in 3 tbsp of water. Now mix mango puree and condensed milk in the cream and mix gently with spatula.
10

10. Warm the geletin mixture on stove or just microwave it for 10 seconds and add in the cream mixture.
11

11. Divide the cream and mango mixture in two parts and mix yellow food colour in one part.
12

12. Now place a layer of sponge cake in the spring foam pan and piur the coloured part of cream mixture over the sponge layer. Freeze till get firm.
13

13. Then pour the other part of mousse mixture over it. Freeze again for two hours. Take out from the freezer when completely set and decorate with mango slices and mint leaves.