Luscious mangoes are one of the most loved tropical fruits. You can do so much with mangoes… it does not matter to me whether they are raw or ripe mangoes. I just go crazy when I see mangoes!!
Today’s post is the most delicious & worth every effort! I used my very own recipe of Vanilla Sponge Cake to create this irresistible layered mousse mirror cake. This cake ideally calls for fresh mangoes. I love the combination of fresh cubes of mango & puree in this layered soft & moist cake. Though it takes a while to assemble this cake, I must say it is a real beauty!
If you wish to serve this as a dessert or as the main cake at a birthday party, it will not only be impressive but spectacular. If you love mango mousse as well as mangoes then this is the cake you should go for. The combination of luscious mousse & fresh mangoes is a double bonanza all packed up in a cake.
This cake is a feast for the eyes… The burst of bright color & the mirror topping makes this cake very unique. When you slice it into wedges you can’t help but admire the beautiful chunks of mango & mousse filling. So here’s to all mango lovers to indulge in this gorgeous beauty!!
For the Sponge Cake refer here. Use mango essence instead of vanilla essence.
Ingredients for the Mango Mousse :
450 gms fresh Mango Puree
20 gms. Gelatin pwd.
½ tsp. Mango Essence
450 gms. fresh Cream or whipping cream
3 cups freshly cubed Mango pieces
In a sufficiently large pan, boil mango puree & gelatin till it dissolves well.
Cool the mix completely & then chill it in the fridge.
Remove the chilled mixture, add essence & stir.
Then fold in the whipped cream gently till completely mixed.
Chill the mango mousse to use later.
This is how you assemble the cake…
Split the sponge cake horizontally into 3 sliced rounds or squares (depending on the shape of your cake.
Place the bottom slice into a cake ring or use a spring form cake pan/tin.
Pour sufficient mango mousse on to the slice & spread evenly so as to cover the slice completely.
Arrange mango pieces & top with mango mousse evenly.
Place the second slice over it; pour the mango mousse & level it evenly.
Again arrange mango pieces & top with mango mousse.
Place the top most slice; top with mango mousse & spread evenly.
Reserve some of the mousse to cover the sides.
Chill the assembled cake in the fridge to let it set.
When the cake is completely set well, then prepare the mango mirror topping…
Ingredients for the Mango Mirror :
125 ml Water
100 gms. fresh Mango Puree
45 gms. Sugar
9 gms. Gelatin pwd.
Combine the above ingredients & bring to a boil.
Make sure the gelatin is completely dissolved.
Strain & cool the mixture.
Pour the mixture on top of the cake & refrigerate further until the mango mirror sets.
Unmould & gently cover the sides with the reserved mousse.
Chill again until serving time.
Cut into wedges & serve the mango mousse mirror cake.