Does anyone have a recipe for a mango mousse cake?

Answer 1

Mango Mousse Cake

14 servings 59 min 29 min prep
Change to: servings US Metric
1/2 cup sifted cake flour
1/8 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated (room temp)
1 teaspoon vanilla extract
1/4 cup sugar, divided
MOUSSE
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
4-5 large ripe mangoes
3/4 cup confectioners' sugar, divided
2 teaspoons vanilla extract
2 cups whipping cream
1/4 cup nonfat sour cream
Assembly
3 tablespoons seedless raspberry jam
1/2 cup sliced almonds
1/2 cup heavy cream
2 teaspoons granulated sugar

Not the one? See other Mango Mousse Cake Recipes
< 60 mins Cakes
Low Protein Cakes
Make sponge cake: Preheat oven to 350°F.
Lightly butter bottom and side of a 10-inch springform cake pan.
Line bottom of the pan with a circle of baking parchment or waxed paper.
Dust side of the pan with flour and tap out excess.
In a small bowl, whisk together flour, baking powder, and salt.
Sift flour mixture onto a piece of waxed paper.
In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
Beat in vanilla.
Beat egg whites at low speed until frothy.
Gradually increase speed to high and continue beating soft peaks start to form.
One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
Scrape 1/3 of whites on top of beaten egg yolks.
Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
Do not overfold.
Scrape batter into prepared pan.
Bake cake for 8 to 12 minutes, until center springs back when gently touched.
Cool cake in pan on a wire rack for 5 minutes.
Remove from pan and cool completely.
Make the mango mousse: Put water in a small heatproof cup.
Sprinkle gelatin over water and let stand for 5 minutes to soften.
Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
Heat gelatin mixture in hot, not simmering water.
Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
Remove pan from heat.
Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
Peel mangos and cut fruit away from pit.
Cut fruit into large chunks.
Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
Process mangos for 40 to 60 seconds, until pureed.
Transfer pureed mangos to a large saucepan.
Repeat with remaining mangos and 1/2 cup of sugar.
Cook the mango mixture over medium-low heat, stirring constantly until warm.
Remove saucepan from the heat.
Add the gelatin mixture and vanilla and whisk until blended.
Transfer mango mixture to a large bowl and cool to room temperature.
In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
Fold 1/3 of whipped cream into mango mixture to lighten it.
Fold in remaining whipped cream.
Assemble cake: Remove side from a 10-by-3-inch springform pan.
Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
Reattach side of springform pan.
Remove paper circle from bottom of cake.
Spread raspberry jam in an even layer over top of cake.
Place cake layer in bottom of prepared pan.
Scrape mango mousse over cake layer and smooth it into an even layer.
Cover with plastic wrap and freeze for at least.
6 hours or overnight.
Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
Decorate cake: Spread toasted almonds on a piece of waxed paper.
Set aside 28 of best almond halves to garnish cake.
Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
Put cake on a serving plate.
In a chilled small bowl, using a handheld electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
Pipe 14 rosettes around top edge of cake.
Garnish each rosette with 2 toasted almond slices.
Refrigerate cake until ready to serve.
by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.

Answer 2

Mango Mousse: 1 cup mango puree 1 leaf gelatin or 1 teaspoon granulated gelatin 1 cup heavy cream 2 tablespoons sugar half of teaspoon vanilla extract Toasted coconut Rounds of vanilla cake, cut into same size as molds 12 (2 with the aid of 3-inch) molds position puree in bowl and heat over a water bathtub. Bloom gelatin in cold water. When gelatin is smooth, dispose of from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to smooth peaks. Fold in 1/3 of cream into puree blend, then fold in remaining cream. Scoop into molds, position cake rounds on prime and freeze. Get rid of from molds, cake part down, and coat with toasted coconut. They'll look like little sandy islands.

Answer 3

I looked through all my cookbooks before I got back on here, but couldn't find any. Sorry. I want to thank Kevin M, and the others though. I printed them out & will try them soon.

Answer 4

2 mangos 1 thick person(moose) holding a mr kipling best i could do soz

Answer 5

That is one long recipe! It's as long as my arm. LOL I was gonna write it down for you but I'll give you the site And you can do what you want to with it. http://www.massrecipes.com/recipes/01/04/mangomoussecake162856.html

Answer 6

Ingredients

Cake

1/2 cup cake flour sifted
1/8 teaspoon baking powder
1/8 teaspoon salt
2 large eggs separated (room temp)
1 teaspoon vanilla extract
1/4 cup sugar divided

Mousse

2 Envelopes gelatin unflavored
1/2 cup water
4 large (1 lb each)
1 cup confectioners' sugar divided
2 teaspoons vanilla extract
2 cups heavy cream
1/4 cup sour cream

Assembly

3 tablespoons raspberry jam seedless
2 cups almonds toasted, sliced
1/2 cup heavy cream
2 teaspoons sugar granulated
1 x mango slices, for garnish
1 x raspberries fresh, for garnish

Directions
Make sponge cake: Preheat oven to 350 degrees F.

Lightly butter bottom and side of a 10-inch springform cake
pan.

Line bottom of the pan with a circle of baking parchment or
waxed paper.

Dust side of the pan with flour and tap out excess.

In a small bowl, whisk together flour, baking powder andamp;
salt.

Sift flour mixture onto a piece of waxed paper. In a large bowl, using a hand-held electric mixer set at high speed, beat
egg yolks and 2 tb of granulated sugar for 4 to 6 minutes, until
batter is pale yellow and forms a thick ribbon.

Beat in vanilla. Beat egg whites at low speed until frothy.

Gradually increase speed to high and continue beating soft
peaks start to form.

One ts at a time, gradually add remaining 2 tb of sugar and
continue beating whites until they form stiff, shiny peaks.

Scrape 1/3 of whites on top of beaten egg yolks.

Resift 1/3 of flour mixture over whites andamp; fold flour mixture
and egg whites into egg yolk mixture, making sure to free any
flour that may be clinging to side of the bowl.

One-third at a time, gently fold in remaining whites with 1/3 of
resifted flour mixture.

Do not overfold.

Scrape batter into prepared pan. Bake cake for 8 to 12 minutes, until center springs back when gently
touched.

Cool cake in pan on a wire rack for 5 minutes.

Remove from pan andamp; cool completely.

Make the mango mousse: Put water in a small heatproof cup.

Sprinkle gelatin over water and let stand for 5 minutes to soften.

Place cup with softened gelatin in a saucepan with enough
water to come halfway up side of cup.

Heat gelatin mixture in hot, not simmering water.

Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin
granules dissolve completely and mixture is clear.

Remove pan from heat. Leave cup containing gelatin mixture in hot water to keep gelatin warm until
ready to use.

Peel mangos and cut fruit away from pit.

Cut fruit into large chunks. Combine half of mango chunks with 1/2 cup of sugar in bowl of a food
processor.

Process mangos for 40 to 60 seconds, until pureed.

Transfer pureed mangos to a large saucepan.

Repeat with remaining mangos and 1/2 cup of sugar.

Cook the mango mixture over medium-low heat, stirring
constantly until warm.

Remove saucepan from the heat.

Add the gelatin mixture and vanilla and whisk until blended.

Transfer mango mixture to a large bowl and cool to room
temperature.

In a chilled large bowl, beat the heavy cream and sour cream
until mixture forms soft peaks.

Fold 1/3 of whipped cream into mango mixture to lighten it.

Fold in remaining whipped cream.

Assemble cake: Remove side from a 10-by-3-inch springform
pan.

Trim a 12- inch cardboard circle so that it fits snugly within
curved lip of bottom of springform pan.

Reattach side of springform pan. Remove paper circle from bottom of cake.

Spread raspberry jam in an even layer over top of cake.

Place cake layer in bottom of prepared pan.

Scrape mango mousse over cake layer and smooth it into an
even layer.

Cover with plastic wrap and freeze for at least 6 hours or
overnight.

Unmold cake: Using a portable blow dryer or damp very hot
towel, carefully heat outside of springform pan until edge of
mousse melts slightly.

Release clamp on side of springform pan and gently lift it up
and remove it from around side of the cake.

Defrost cake in refrigerator for at least 3 hours, until ready to
decorate.

Decorate cake: Spread toasted almonds on a piece of waxed
paper.

Set aside 28 of best almond halves to garnish cake.

Lift cake up on cardboard cake circle, supporting bottom of
cake in one hand.

Scoop up almonds and gently press them against side of
cake, working around cake until side is completely covered.

Put cake on a serving plate. In a chilled small bowl, using a handheld electric mixer set at medium speed, beat
cream with the sugar until stiff peaks begin to form.

Fill a pastry bag fitted with a large closed star tip (such as
Ateco #4) with whipped cream.

Pipe 14 rosettes around top edge of cake.

Garnish each rosette with 2 toasted almond slices.

Refrigerate cake until ready to serve.

Answer 7

Really sorry this is so long but here it is
1/2 cup sifted cake flour
1/8 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated (room temp)
1 teaspoon vanilla extract
1/4 cup sugar, divided
MOUSSE
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
4-5 large ripe mangoes
3/4 cup confectioners' sugar, divided
2 teaspoons vanilla extract
2 cups whipping cream
1/4 cup nonfat sour cream
Assembly
3 tablespoons seedless raspberry jam
1/2 cup sliced almonds
1/2 cup heavy cream
2 teaspoons granulated sugar

Not the one? See other Mango Mousse Cake Recipes
< 60 mins Cakes
Low Protein Cakes
Make sponge cake: Preheat oven to 350°F.
Lightly butter bottom and side of a 10-inch springform cake pan.
Line bottom of the pan with a circle of baking parchment or waxed paper.
Dust side of the pan with flour and tap out excess.
In a small bowl, whisk together flour, baking powder, and salt.
Sift flour mixture onto a piece of waxed paper.
In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
Beat in vanilla.
Beat egg whites at low speed until frothy.
Gradually increase speed to high and continue beating soft peaks start to form.
One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
Scrape 1/3 of whites on top of beaten egg yolks.
Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
Do not overfold.
Scrape batter into prepared pan.
Bake cake for 8 to 12 minutes, until center springs back when gently touched.
Cool cake in pan on a wire rack for 5 minutes.
Remove from pan and cool completely.
Make the mango mousse: Put water in a small heatproof cup.
Sprinkle gelatin over water and let stand for 5 minutes to soften.
Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
Heat gelatin mixture in hot, not simmering water.
Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
Remove pan from heat.
Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
Peel mangos and cut fruit away from pit.
Cut fruit into large chunks.
Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
Process mangos for 40 to 60 seconds, until pureed.
Transfer pureed mangos to a large saucepan.
Repeat with remaining mangos and 1/2 cup of sugar.
Cook the mango mixture over medium-low heat, stirring constantly until warm.
Remove saucepan from the heat.
Add the gelatin mixture and vanilla and whisk until blended.
Transfer mango mixture to a large bowl and cool to room temperature.
In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
Fold 1/3 of whipped cream into mango mixture to lighten it.
Fold in remaining whipped cream.
Assemble cake: Remove side from a 10-by-3-inch springform pan.
Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
Reattach side of springform pan.
Remove paper circle from bottom of cake.
Spread raspberry jam in an even layer over top of cake.
Place cake layer in bottom of prepared pan.
Scrape mango mousse over cake layer and smooth it into an even layer.
Cover with plastic wrap and freeze for at least.
6 hours or overnight.
Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
Decorate cake: Spread toasted almonds on a piece of waxed paper.
Set aside 28 of best almond halves to garnish cake.
Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
Put cake on a serving plate.
In a chilled small bowl, using a handheld electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
Pipe 14 rosettes around top edge of cake.
Garnish each rosette with 2 toasted almond slices.
Refrigerate cake until ready to serve.

Answer 8

Mango Mousse Cake

14 servings 59 min 29 min prep
Change to: servings US Metric
1/2 cup sifted cake flour
1/8 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated (room temp)
1 teaspoon vanilla extract
1/4 cup sugar, divided
MOUSSE
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
4-5 large ripe mangoes
3/4 cup confectioners' sugar, divided
2 teaspoons vanilla extract
2 cups whipping cream
1/4 cup nonfat sour cream
Assembly
3 tablespoons seedless raspberry jam
1/2 cup sliced almonds
1/2 cup heavy cream
2 teaspoons granulated sugar

Make sponge cake: Preheat oven to 350°F.

Lightly butter bottom and side of a 10-inch springform cake pan.

Line bottom of the pan with a circle of baking parchment or waxed paper.

Dust side of the pan with flour and tap out excess.

In a small bowl, whisk together flour, baking powder, and salt.
Sift flour mixture onto a piece of waxed paper.

In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.

Beat in vanilla.

Beat egg whites at low speed until frothy.

Gradually increase speed to high and continue beating soft peaks start to form.

One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.

Scrape 1/3 of whites on top of beaten egg yolks.

Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.

One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.

Do not overfold.

Scrape batter into prepared pan.

Bake cake for 8 to 12 minutes, until center springs back when gently touched.

Cool cake in pan on a wire rack for 5 minutes.

Remove from pan and cool completely.

Make the mango mousse: Put water in a small heatproof cup.

Sprinkle gelatin over water and let stand for 5 minutes to soften.

Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.

Heat gelatin mixture in hot, not simmering water.

Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.

Remove pan from heat.

Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.

Peel mangos and cut fruit away from pit.

Cut fruit into large chunks.

Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.

Process mangos for 40 to 60 seconds, until pureed.

Transfer pureed mangos to a large saucepan.

Repeat with remaining mangos and 1/2 cup of sugar.

Cook the mango mixture over medium-low heat, stirring constantly until warm.

Remove saucepan from the heat.

Add the gelatin mixture and vanilla and whisk until blended.

Transfer mango mixture to a large bowl and cool to room temperature.

In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.

Fold 1/3 of whipped cream into mango mixture to lighten it.
Fold in remaining whipped cream.

Assemble cake: Remove side from a 10-by-3-inch springform pan.

Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.

Reattach side of springform pan.

Remove paper circle from bottom of cake.

Spread raspberry jam in an even layer over top of cake.

Place cake layer in bottom of prepared pan.

Scrape mango mousse over cake layer and smooth it into an even layer.

Cover with plastic wrap and freeze for at least.

6 hours or overnight.

Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.

Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.

Defrost cake in refrigerator for at least 3 hours, until ready to decorate.

Decorate cake: Spread toasted almonds on a piece of waxed paper.

Set aside 28 of best almond halves to garnish cake.

Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.

Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
Put cake on a serving plate.

In a chilled small bowl, using a handheld electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.

Fill a pastry bag fitted with a large closed star tip with whipped cream.

Pipe 14 rosettes around top edge of cake.

Garnish each rosette with 2 toasted almond slices.

Refrigerate cake until ready to serve.

Hope it helped and you like it

Answer 9

Mango Mousse Cake


14 servings 59 min 29 min prep

1/2 cup sifted cake flour
1/8 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated (room temp)
1 teaspoon vanilla extract
1/4 cup sugar, divided
MOUSSE
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
4-5 large ripe mangoes
3/4 cup confectioners' sugar, divided
2 teaspoons vanilla extract
2 cups whipping cream
1/4 cup nonfat sour cream
Assembly
3 tablespoons seedless raspberry jam
1/2 cup sliced almonds
1/2 cup heavy cream
2 teaspoons granulated sugar


Make sponge cake: Preheat oven to 350°F.
Lightly butter bottom and side of a 10-inch springform cake pan.
Line bottom of the pan with a circle of baking parchment or waxed paper.
Dust side of the pan with flour and tap out excess.
In a small bowl, whisk together flour, baking powder, and salt.
Sift flour mixture onto a piece of waxed paper.
In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
Beat in vanilla.
Beat egg whites at low speed until frothy.
Gradually increase speed to high and continue beating soft peaks start to form.
One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
Scrape 1/3 of whites on top of beaten egg yolks.
Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
Do not overfold.
Scrape batter into prepared pan.
Bake cake for 8 to 12 minutes, until center springs back when gently touched.
Cool cake in pan on a wire rack for 5 minutes.
Remove from pan and cool completely.
Make the mango mousse: Put water in a small heatproof cup.
Sprinkle gelatin over water and let stand for 5 minutes to soften.
Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
Heat gelatin mixture in hot, not simmering water.
Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
Remove pan from heat.
Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
Peel mangos and cut fruit away from pit.
Cut fruit into large chunks.
Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
Process mangos for 40 to 60 seconds, until pureed.
Transfer pureed mangos to a large saucepan.
Repeat with remaining mangos and 1/2 cup of sugar.
Cook the mango mixture over medium-low heat, stirring constantly until warm.
Remove saucepan from the heat.
Add the gelatin mixture and vanilla and whisk until blended.
Transfer mango mixture to a large bowl and cool to room temperature.
In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
Fold 1/3 of whipped cream into mango mixture to lighten it.
Fold in remaining whipped cream.
Assemble cake: Remove side from a 10-by-3-inch springform pan.
Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
Reattach side of springform pan.
Remove paper circle from bottom of cake.
Spread raspberry jam in an even layer over top of cake.
Place cake layer in bottom of prepared pan.
Scrape mango mousse over cake layer and smooth it into an even layer.
Cover with plastic wrap and freeze for at least.
6 hours or overnight.
Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
Decorate cake: Spread toasted almonds on a piece of waxed paper.
Set aside 28 of best almond halves to garnish cake.
Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
Put cake on a serving plate.
In a chilled small bowl, using a handheld electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
Pipe 14 rosettes around top edge of cake.
Garnish each rosette with 2 toasted almond slices.
Refrigerate cake until ready to serve.