Let’s get Cooking brings for you our own style of no-bake, no-oven homemade Mango Mousse Cake which features a thick and rich mango mousse filling nestled on biscuit crust and crowned with a tangy mango jelly glazed layer on top of it. The recipe is ideal for home-baking and also for commercial bakery owners and the instructions to prepare the cake are explained here are quick and straightforward. We have used a balanced amount of sweetness to retain the mango flavor in the cake and added fresh lemon juice which gives it a special taste. This refreshing dessert is light, creamy, smooth, and decadent. It’s so easy to make with simple-to-follow steps and measuring instructions and does not require any unconventional approach in making this satisfying treat. Make this delightful dessert now and enjoy it with your loved ones.
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MANGO MOUSSE CAKE RECIPE
Ingredients for Cookie Base:
- Digestive (wheat) biscuits: 12 pieces (150 gm)
- Unsalted butter: 70 gm
Ingredients for Mousse filling:
- All-purpose cream: 1 cup (250 gm)
- Condensed milk: 1/4 cup (4 tbsp)
- Mango (roughly chopped): 1-1/4 cups (350 gm)
- Sugar: 1 tbsp
- Lemon: 2
- Gelatin powder: 1 tbsp
- Hot water: ¼ cup (60 ml)
Ingredients for Mango jelly topping:
- Mango chunks: 1 cup (250 gm)
- Sugar: 1 tbsp
- Lemon: 1
- Gelatin powder: ¾ tbsp
- Hot water: 50 ml
For Cake Garnishing – Fresh Cream (whipped), mango cubes, cherries, and some mint leaves.
Utensils used: 7-inch spring form cake pan, measuring spoons (1 tbsp and ¼ size cup), mixing bowls, electric beater, and hand blender.
- To make the cookie base, place the biscuits in a zip-lock bag, crush into fine crumbs and transfer into a bowl.
- Melt the butter and add in the crumbs.
- Mix until well-combined, take a 7-inch spring form cake pan.
- Invert the base of pan to ensure easy molding of cake.
- Pour the crumb mixture, spread and press evenly until firm.
- Keep in the refrigerator to set.
- To make the mousse filling place the cream in a mixing bowl.
- Using electric beater, beat the cream for 5 minutes on medium to high speed.
- Add condensed milk and beat the cream for 5 more minutes or until soft peaks form.
- Keep the cream in refrigerator while preparing mango puree mixture.
- Peel and roughly chop one large mango.
- Transfer in a deep bowl and blend.
- Add sugar and lemon juice and blend until smooth.
- In a small bowl, pour hot water and gelatin powder. Stir and dissolve it well.
- Add the gelatin mixture in the mango puree.
- Pour the prepared puree in the cream.
- Gently fold and combine until well incorporated.
- Pour the prepared mousse mixture over the cookie base.
- Tap to set well and refrigerate for atleast two hours to set.
- To make the top jelly layer take one cup mango chunks in a mixing bowl. Add sugar, lemon juice and blend until smooth.
- In a small bowl, pour hot water and gelatin powder, dissolve and add in the puree.
- Slightly press the edges of the mousse cake with a spoon to ensure an even layer of the jelly topping.
- Pour the prepared mango jelly and spread evenly.
- Refrigerate for atleast four hours or overnight.
- To demold the cake, gently loosen the sides with a thin knife. Garnish and decorate by placing fresh cream, mango cubes, cherries and some mint leaves on the center.