MANGO AND ORANGE MOUSSE RECIPE
This mango and orange mousse is so easy to make. It is very impressive and refreshing to serve at a dinner party. With tangy mango and citrus orange this mousse is irresistible!
Provided by GoodtoKnow
Categories Dessert, Snack
Time 30m
Yield Serves: 6
Number Of Ingredients 5
Steps:
- Soak the gelatine in a bowl of water until it's soft.
- Purée the mangoes and sugar, using a stick blender or in a food processor.
- Pour 2 tbsp boiling water into a bowl. Squeeze the excess water from the gelatine and add it to the hot water. Stir until dissolved, then stir in the orange juice. Add to the mango purée and mix in well.
- Whisk the egg white until stiff. In a separate bowl, whisk the cream until it starts to form soft peaks. Gently fold the cream into the mango purée mixture and then fold in the egg white.
- Carefully pour the mousse into serving bowls and chill in the fridge until set. Just before serving, decorate with the strips of orange zest.
Nutrition Facts : @context https, Calories 214 Kcal, Fat 13 g, SaturatedFat 8 g
MANGO MOUSSE
Top each serving with extra mango if desired.
Provided by twinklez
Categories Desserts Mousse Recipes
Time 3h15m
Yield 4
Number Of Ingredients 2
Steps:
- Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g
MANGO MOUSSE
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In the blender jar, put mango chunks, sugar and lemon juice; purée.Put mango purée in a bowl; add yoghurt and mix well.In a bowl, using an electric beater, whip cream to stiff peaks.Lightly fold whipped cream into the mango mixture.Spoon mousse into dessert cups; sprinkle with nutmeg before serving.
ORANGE MOUSSE CAKE
Make and share this Orange Mousse Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
- Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
- Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.
Nutrition Facts : Calories 414.1, Fat 27.4, SaturatedFat 16.8, Cholesterol 120.7, Sodium 329.4, Carbohydrate 38.4, Fiber 0.6, Sugar 26.1, Protein 5.2
MANGO-ORANGE MOUSSE CAKE
When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- For cake-----------------.
- Position rack in center of oven and preheat to 400°F.
- Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of cake pans with waxed paper.
- Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl.
- Using electric mixer, beat eggs and yolks in large bowl until frothy.
- Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
- Fold in flour mixture.
- Fold 1 heaping tablespoon batter into melted butter.
- Fold butter mixture back into batter.
- Divide batter between prepared pans.
- Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
- Cool cakes completely in pans on rack.
- For Mousse---------------------.
- Pour liqueur into small bowl; sprinkle gelatin over.
- Let gelatin soften 10 minutes.
- Puree mangoes in processor.
- Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
- Add sugar to mango puree in processor and blend well.
- Set bowl of gelatin in saucepan of simmering water.
- Stir until gelatin dissolves.
- Add gelatin mixture to mango in processor and blend.
- Whip cream in large bowl to soft peaks.
- Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Spread mango mousse over cake.
- Place second cake layer atop mousse.
- Press lightly.
- Wrap tightly with plastic and refrigerate at least 4 hours.
- (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
- Whip cream until soft peaks form.
- Add sugar and liqueur and beat until firm peaks form.
- Release pan sides.
- Transfer cake to platter.
- Frost top and sides of cake with whipped cream mixture.
- Press almonds onto sides.
- Garnish top with mango slices.
- Brush mango with reserved puree.
MANGO MOUSSE
This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.
Provided by Chickee
Categories Dessert
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
- Whip the cream and fold into the fruit puree.
- Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
- Chill for 1-2 hours before serving.
MANGO CAKE
Try this Mango Cake recipe with a perfect balance of flavors that you will surely love. Packed with fresh mango goodness from the filling all the way to the toppings. Yum!
Provided by Bebs
Categories Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- First, make puree: Combine 2 cups of ripe mango, ½ cup water, and 2 Tbsp sugar. Put in a blender or use stab mixer and process for a minute or until a puree consistency is reached. Make sure all lumps are gone.
- Warm dissolved gelatin in the microwave for 10 seconds or on the stove just until all particles have melted but do not let it boil. Add gelatin and powdered sugar to the puree and mix well.
- In a big bowl, using a hand or stand mixer, whip mascarpone for a minute, while continuously whipping add the cream slowly until it becomes fluffy and stiff peak form. Using a spatula, slowly fold the puree mixture into the cream until well incorporated.
- Assemble the cake: Divide the sponge cake into 2 layers. Using a springform or a cake ring that is wider than the cake, leaving 1-2 cm space between the edges of the cake to the ring, place the first layer in the middle. Scatter the remaining mango cubes on top of the cake. Pour the cream mixture until the mango cubes are covered. Place the next layer of cake on top. Pour the remaining cream covering the cake completely.
- Chill the Mango cake in the fridge for at least an hour or until it has set completely. Run a warm knife at the sides to separate the cake from the ring easier. Design as desired and serve while cold.
Nutrition Facts : Calories 368 kcal, Carbohydrate 41 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 90 mg, Sodium 187 mg, Sugar 31 g, ServingSize 1 serving
CHOCOLATE ORANGE MOUSSE
Provided by Ina Garten
Categories dessert
Time 20h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
- Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
- Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
MANGO MOUSSE
Mango mousse made without gelatin or eggs.
Provided by www.DessertForTwo.com
Categories Eggless Recipes
Time 4h10m
Number Of Ingredients 5
Steps:
- In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
- Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
- Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
- Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
- Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.
Nutrition Facts : Calories 266 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MANGO MOUSSE RECIPE
Mango Mousse, this mango based eggless dessert is extremely easy to make at home within 20 minutes and requires only 3 ingredients - mango pulp, heavy whipping cream and sugar. It has a creamy yet little firm texture as this recipe doesn't use gelatin or agar gar (vegetarian version) as the setting agent. This mousse recipe uses fresh mango pulp but you can also use the store bought canned mango pulp if it's not the season of mango. You can make this few hours ago or a day earlier if you want to serve it as the party dessert. Follow the below given recipe with step by step photos and enjoy the chilled mango mousse in the afternoon.
Provided by Foram
Yield 4 servings
Number Of Ingredients 4
Steps:
- Peel and cut ripe mango into small pieces. Transfer approx. 1 cup mango pieces into the jar of a blender. Add 2 tablespoons sugar.
- Blend until smooth puree. If the mango is fibrous strain the pulp and remove hard fibers. Transfer the mango puree in a bowl. Keep 1/4 cup mango puree aside for garnishing.
- Take 1/2 cup heavy whipping cream in a chilled bowl (the bowl kept in the freezer).
- Beat the cream using an electric beater or using a hand beater until medium peaks form.
- Keep 4 tablespoons cream aside for garnishing.
- Add mango puree in batches (1/4 cup puree at a time). Fold gently.
- Add the remaining puree in two batches and fold gently until all combined well.
- Creamy mango cream is ready.
- Take 4 serving glasses and pour 1-2 tablespoons mango puree in each glass. Pour prepared mango cream in it. Garnish with fresh cream and chopped mango pieces. Mango mousse is ready. Keep it in refrigerator for 2-3 hours and serve it chilled.
CREAMY MANGO MOUSSE CAKE
This wonderful mango cake is easier to make than you might think. The graham cracker nut crust lends a nice contrast to the creamy mousse.
Provided by alanasugar
Categories Dessert
Yield 8 People
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Pulse the graham crackers and almonds together in a food processor to make coarse crumbs. Don't overly process; a few larger pieces of nuts are fine.
- Transfer to a mixing bowl. Sprinkle with jaggery. Add melted ghee, stirring to combine.
- Press crumbs into the bottom of an 8-inch spring-form pan using fingers or the back of a soup spoon or small drinking glass. Pack the crumbs tightly.
- Bake for 8 minutes. Remove from oven; cool completely before adding the mousse filling.
- Using either a stand or hand-held mixer, whip the cream, gradually adding the sugar, until stiff peaks form. Gently fold in mango puree until completely combined. Transfer temporarily to the refrigerator.
- Fill a small saucepan with 50ml cold water. Sprinkle gelatin evenly over the surface of the water. Let it stand for 5-10 minutes. Heat very gently, stirring until gelatin is completely dissolved. Cool to room temperature then stir it into the mango mousse (from the refrigerator).
- Pour the mousse over the cooled crust in the cake pan, using a spatula to even out the top. Gently tap the pan flat down on the counter a couple of times to help settle the mousse.
- Cover with plastic or other wrap; chill in the refrigerator for at least 4 hours, or until the mousse is completely set.
- Combine mango puree with sugar.
- Put cold water in a small saucepan. Sprinkle gelatin evenly over the surface of the water. Let it stand for 5-10 minutes. Gently heat, stirring until gelatin is dissolved. Cool to tepid or room temperature. Pour over mango puree and sugar mixture, stirring to combine.
- Pour over the cold mousse, spreading evenly over the top. Chill several hours or until the gel is completely set.
- Once cake is completely chilled, set it over a cake stand or platter. Using a knife around the edges if needed, loosen the mousse from pan, removing the sides.
- Pat handfuls of coconut flakes around the sides of the cake.
- Decorate the top with mango slices, coconut flakes and fresh mint leaves.
MANGO-ORANGE MOUSSE CAKE
Provided by Pamela Grennes
Categories Cake Citrus Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Wedding Orange Mango Triple Sec Summer Birthday Chill Engagement Party Bon Appétit Texas Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
- For Mousse:
- Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
- For Frosting:
- Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.
- Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.
MANGO MOUSSE CAKE
Make and share this Mango Mousse Cake recipe from Food.com.
Provided by mistresswu
Categories Dessert
Time 59m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- 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 mangoes 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 mangoes for 40 to 60 seconds, until pureed.
- Transfer pureed mangoes to a large saucepan.
- Repeat with remaining mangoes 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 hand-held 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.
Nutrition Facts : Calories 325.8, Fat 18.6, SaturatedFat 10.3, Cholesterol 85.2, Sodium 58.7, Carbohydrate 37.4, Fiber 2.4, Sugar 28.9, Protein 4.9
MANGO MOUSSE CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F.
- Beat the egg whites with a standing or hand mixer until stiff.
- Slowly add the sugar and continue to beat until you have a stiff and glossy meringue .
- In a separate bowl, whisk the egg yolks until they are well-mixed.
- Whisk 1/4 cup of the meringue into the egg yolks.
- Fold the egg yolk mixture gently back into the meringue with the vanilla and coconut flavoring.
- Gently fold the flour and salt into the meringue, in 2 parts, until the flour is just mixed in.
- Place the mixture in a zip-top bag, seal, and cut off one corner to make a 1/2-inch wide hole.
- Place a piece of parchment onto a baking sheet. With a pencil, lightly trace the inside diameter of a 9-inch springform pan in two places.
- Fill in the circles with the cake batter, piping it in a spiral fashion. You should use about half of the cake batter to fill the 2 circles.
- On a separate baking sheet lined with parchment, mark with a pencil two bands with a width equal to the height of the springform pan. The bands should be about two-thirds the length of the cookie sheet, enough to line the inside of the springform pan with a little extra in case of mistakes.
- Pipe diagonal lines of batter to fill the bands. These bands of cake will line the springform pan.
- Dust the top of the cake pieces with confectioners' sugar .
- Bake for about 10 to 12 minutes, until just golden brown.
- Remove the cakes from the oven and peel the parchment off the backs while still warm.
- Gather the ingredients.
- Bring the sugar and water to a boil and boil for 2 minutes.
- Remove from heat and let cool briefly.
- Stir in liqueur.
- Generously brush the bottom and inside walls of the springform pan with melted butter.
- Place one circle of cake in the bottom of the pan, trimming to fit if necessary.
- Brush the cake generously with the syrup.
- Brush the plain sides of the bands of cake with syrup and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.
- Gather the ingredients.
- Puree the mango with the lime juice until smooth.
- Strain and set aside.
- In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes.
- Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until the gelatin is dissolved.
- Stir the mango puree into the gelatin and mix well.
- Strain once more and set it aside.
- Bring the sugar and 1/4 cup water to boil in a small saucepan.
- Beat the egg whites until stiff.
- Leave the mixer on the lowest speed until the sugar syrup reaches 248 F, then remove the syrup from the heat and slowly pour it into the egg whites while continuing to beat them.
- When the egg whites are stiff and shiny-now a meringue-stir 1/4 cup of the meringue into the mango puree.
- Fold this mango mixture back into the meringue.
- Beat the whipping cream until soft peaks form.
- Gently fold the whipping cream into the meringue-mango mixture.
- Fill the cake pan halfway with the mousse mixture, spreading it over the circle of cake on the bottom.
- Place the other circle of cake on top.
- Brush the cake generously with the rest of the syrup.
- Fill the pan to the top with the mousse, using a long spatula or the flat side of a knife to smooth across the top, making it level with the top of the pan.
- Place the cake in the freezer for 2 to 3 hours.
- Remove the cake and place it on serving platter.
- Using a hairdryer, gently warm the outside of the springform pan. Carefully open the band of the pan slightly and lift the sides up and off the cake.
- Decorate the top of the cake with fresh mango slices or raspberries.
- Chill the cake until you are ready to serve.
Nutrition Facts : Calories 221 kcal, Carbohydrate 33 g, Cholesterol 58 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 28 g, Fat 9 g, ServingSize 1 cake (22 servings), UnsaturatedFat 0 g
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- Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
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- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt the gelatin for a few seconds in the microwave oven and whisk in the mango purée. Refrigerate for 15 minutes.
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt for a few seconds in the microwave oven. Add the gelatin into the juices. Stir to blend. Let cool. Pour the juice over the surface of the cake and refrigerate for 2 hours.
AMAZING MANGO MOUSSE CAKE - WHERE IS MY SPOON
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- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the bottom of a springform (26 cm/ 10 inches diameter) with parchment paper.
- Separate the eggs. Beat the egg whites and the warm water until stiffer. Slowly start adding the sugar and continue beating until the egg whites are stiff and glossy. Finally, carefully fold in the lightly beaten egg yolks.
- Mix the flour, cornstarch, and baking powder and sift them over the egg mixture. Fold in carefully.
MANGO MOUSSE CAKE - SIDECHEF
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4/5 (1)Total Time 4 hrs 30 minsCuisine ChinesePublished 2021-01-27
- Crush the Digestive Biscuit (80 gram), mix with Unsalted Butter (35 gram). Place it in a cake tin (I use 6-inch tin) , press it and chill for 30 minutes.
- For the mousse, place the Gelatin Sheet (15 gram) in cold water, let it soften about 5-10min and drain well.
- Melt the soaked gelatin in a bowl by putting the bowl in a bigger bowl of hot water. Add gelatine into Mango Purée (250 gram), and mix well.
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- Prepare the sponge cake layer. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper. Place the eggs and sugar into a stand-mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds. Meanwhile, combine the dry ingredients in a separate bowl. Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches. Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.
- Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Remove the cake from the pan and onto a cooling rack to cool completely. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.
- Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside.
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- Peel a ripe mango and cut them in big cubes. Process those mango cubes in a food processor to make a smooth pulp. Strain the pulp using a fine strainer so that we can remove the stringy pulp from it and it very smooth. Keep it aside.
- Bit room temp cream cheese, sour cream, sweetened condensed milk, lemon juice and cardamom powder until smooth and well combined, making sure there are no lumps. Use rubber spatula to scrap the sides down to make sure everything is well combined. Keep it aside.
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From ricardocuisine.com
5/5 (62)Total Time 55 minsCategory DessertsUploaded 2010-09-07
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
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From food.com
Servings 12Total Time 5 hrs 30 minsCategory DessertPublished 2008-07-18
- Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
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