Mango mousse cake

Name: Mango mousse cake
Total time: 14400 s
Yield: 5 to 8 servings
Cuisine: Pakistani
Ingredients: For mango cake; 1 _1/2 Purpose flour cup; 1 tsp baking powder; 1 cup butter; 1/2 Mango puree; 1 cup Whole milk; 3/4 Sugar; 2 egg; 1/4 tsp salt; 1 Tsp vanilla extrect; 1 _1/2 cup Mango puree; 1 _1/4 cup 2 tbsp 300 ml whipping cream; Icing sugar 1/2 1/4 cup; 2 tbsp gelatin 1/4 cup hot water in dissolved; 1/2 cup Mango puree; 1 tbsp icing sugar (optional); 1/2 tbsp gelatin powder; 1/8 cup Hot water; Mango cub's; Whipped cream

Samra Suhail @cook_21695685

kuwait

#cookwithamna
#eidrecipe
Mango season main ye acha dessert hai baro or bacho ka favorite

Samra Suhail @cook_21695685

kuwait

#cookwithamna
#eidrecipe
Mango season main ye acha dessert hai baro or bacho ka favorite

Saved

Ingredients

4 hours

5 to 8 servings

For mango cake
1_1/2 Purpose flour cup
1 tspbaking powder
1 cupbutter
1/2Mango puree
1 cupWhole milk
3/4Sugar
2egg
1/4 tspsalt
1 Tspvanilla extrect
Mango mouse
1_1/2 cup Mango puree
1_1/4 cup 2 tbsp 300 ml whipping cream
Icing sugar 1/2 1/4 cup
2 tbspgelatin 1/4 cup hot water in dissolved
Mango jelly glaze
1/2 cupMango puree
1 tbspicing sugar (optional)
1/2 tbspgelatin powder
1/8 cupHot water
For garnish
Mango cub's
Whipped cream

Saved

Steps

4 hours

1

In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes.
2

In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
3

Now add in the eggs one at a time and beat until incorporated well.
4

Add in the mango puree and beat until combined well and creamy.
5

Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don't forget to scrape down the sides of the bowl occasionally. Don't over-beat.
6

Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles
7

Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean.
8

Remove from oven and let the cakes cool in the pans for 10 minutes.
9

Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely.
10

In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes.
11

In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
12

Once the gelatin is dissolved, add it in the mango puree and mix well.
13

Then add the mango puree-gelatin mixture into the whipped cream and combine well using a spatula.
14

Place the first cake in a 8 inch spring form cake pan. (I trimmed down my cakes, to fit in my 6 inch spring form cake pan.)
15

Pour little more than ¼ portion of mango mousse on top of the cake. Refrigerate for 15-20 minutes.
16

Then place the second cake and spread the remaining mousse on top of the second
17

Level the top and refrigerate for 30 minutes to 1 hour.
18

Once the mousse is set, start making the jelly glaze.
19

Then add in the powdered sugar and mix well. (Optional)
20

Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours.
21

Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan.
22

Garnish with whipped cream mango cubes Enjoy the mango fiesta.... Yummmm.