Mango Mousse Cake

1) Mangoes were in season. 

2) I love Mango Mousse Cake. 

3) I was stressed from work.

 These 3 factors drove me insane enough to bake last night despite returning home late from work. I started out baking several years back with a Chocolate Banana Cake and I fell in love with baking layered cakes. I've stopped baking them since I moved out of my mum's when I got married. 

Yesterday, I decided to recreate a Mango Mousse Cake that was mango-er... one that would be close to the Bakerzin one that I adore. This is pretty close. in flavour... though the texture is slightly different. The mousse isn't as firm as that of Bakerzin but it's still good. 

This cake takes about 3 - 4 hours to bake and I'd rate it a difficulty level 3 out of 5. 

Mango Temptation

I was working on the Chantilly Chocolat when I decided to experiment with something new. Inspired from many of the cookbooks I have, I decided to do a mousse-type cake combined with a soft fluffy sponge and a tangy mango topping. So with some experimentation, I present to you my Mango Temptation! 

This cake is so much fun to bake and of course, being the mango addict I am, how am I to pass up on a lovely cake like this? 

This takes about 2 hours to bake and assemble, excluding time for the mango topping to set towards the end. I'd rate it a difficulty level 3 out of 5. 

Mango Mousse Strawberry Shortcake

So, the recipe for Strawberry Shortcake has been highly requested since I did a 'twisted' version during my 24th birthday. 

So, I decided to do a blogpost for it. However, I had loads of mango mousse left from making my yule log and since the mango mousse packs a punch, I was wondering if I should substitute the fresh cream with mango mousse. Part of me tells me that fresh cream should be used but the other half says "HECK IT! WHY NOT?"! Well, we won't have to guess which half of me won. So here's a recipe for Mango Mousse Strawberry Shortcake.. If you like it the conventional way, just replace the mango mousse part of the recipe with fresh cream (:

This recipe took about 3 hours to bake and assemble and yields a 5.5 inch square cake.

Mango Mousse Yule Log / Log Cake

So, this the season to be jolly! One of my favourite times of the year.. Christmas! So, what's a Christmas without a good Yule Log? And these Yule Logs are actually pretty simple to make! This particular one is filled with mango mousse and trust me, this mango mousse packs a punch! There's just so much goodness and flavour in this particular version of mango mousse I've improved!

Mango Mousse Yule Log/Log Cake

This recipe yields one log cake

3 eggs (55g sized eggs)

75g cake flour

75g fine sugar

75g butter

150g fresh mango puree (or store-bought)

175g whipping cream (non-dairy)

10g gelatin

2 1/4 tbsp water

100g freshly cubed mango

10g dark chocolate (optional)

Christmas decor

Mango Mousse Cups

These Mango Mousse Cups are just awesome. They were made from extra ingredients from my Cubed Mango Mousse Cake. Hence, I made these Mango Mousse Cups. Dainty, refreshing, cheery.. what's there not to love? For these mango mousse cups.. they're pretty simple to prepare but the use of a food processor or blender is required.. else the mousse will not be a mousse. Other wise, it's pretty effortless and not to mention tasty as a snack, especially for summer! (: 

For mangoes, I like using Indian mangoes. They're usually sweet as compare to Thai Honey mangoes which may even be sour instead of being sweet. I like buying Indian mangoes that are slightly green with a tinge of yellow the day before I use them. That way, they are firm enough when eaten without being too soft unlike those yellow mangoes which are way too ripe! (: 

Image taken from http://spicesonline.info/indian-spices/images/kesar-mangoes.JPG

Mango Mousse Cups Recipe

Ingredients:

The recipe yields 6 mini jars

1 Indian mango

80g whipped cream

70 - 80g fresh mango puree (About 1/2 Indian mango)

4g gelatin powder (If using Bake King which is weaker, use 12g instead)

1 tbsp water

Cubed Mango Mousse Cake

Modified from my previous Mango Mousse Cake with Toasted Almonds, here's my Cubed Mango Mousse Cake! This is so pretty and a big hit with my family, the fav boy's family (another version) and my friend's mum (another version) for her birthday (: Am pretty glad that I assembled this cake, plus two others and a Chocolate Mango Cake all in 4 hours!

This cake will take about 3 hours to bake and yields one 7" square cake. The images for this cake are for a round cake but the assembly and ingredients are the same except for the final steps. 

Cubed Mango Mousse Cake Recipe

Ingredients:

SPONGE CAKE

4 eggs (60g each)

100g sugar

100g plain flour, sifted

100g melted butter

MANGO MOUSSE

3 tbsp water

15g good quality gelatin

(If using Bake King, which is weaker, use 50g)

250g Mango puree

(Can use 'remains' from parts of mango that's not been used)

250g whipped cream 

FRUIT GLAZE

50ml water

1 1/2 tbsp gelatin

 (If using Bake King, use 3 tbsp)

1 1/2 tbsp sugar

2 mangoes, cubed

(Total recipe calls for about 4 mangoes.. it's good to have 5 just in case it's insufficient)

Mango Mousse Cake with Toasted Almonds

I finally learned the proper way to perfect a Mango Mousse Cake after my lesson with Richard Goh. I'm glad that this cake was so fun to make and this is especially so after my 2 week hiatus from baking! This cake still has room for improvements since I'm still short of my cake ring.. but it's here in Singapore.. waiting to be delivered to my place! (: 

Nevertheless, this cake took me 3 hours to bake and prepare.

I just love baking layered cakes! 

This recipe is adapted from Richard Goh's Mango Mousse Cake.

Mango Mousse Cake with Toasted Almonds Recipe

Ingredients:

SPONGE CAKE

4 eggs (60g each)

100g sugar

100g plain flour, sifted

100g melted butter

MANGO MOUSSE

3 tbsp water

20g gelatin 

(Bake King is 'weaker' and so I used more.. If it's better brands, can use lesser, like 12g)

100 - 250g Mango puree 

(I like mangoes so I used 250g..)

250g whipped cream 

JELLY TOPPING

400ml water

38g gelatin (Bake King)

80g sugar

3 mangoes 

(I used Thai Mangoes)

40g silvered almonds or 40g toasted diced almond (ready-to-use)