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)

Fresh Mango Konnyaku Jellies

Wasn't in too good of a mood and I really wanted to lay my hands on something in the kitchen.

Wanted to make fruit tarts but my milk expired 3 days ago! ):

So I used the mango that I had intended to use for the fruit tarts for Konnyaku Jellies.

Simple to make, less than 30 minutes!

Fresh Mango Konnyaku Jellies Recipe

Ingredients:

A pack of Konnyaku Jelly Powder

210g of Castor sugar

2 fresh mangoes