Sunday, June 17, 2012

Mango Mousse Cake 芒果慕斯蛋糕

I decided to make a mango mousse cake for Father's Day this year. Mango is the fruit in season, and the weather is warm enough to have something cool. This is my husband's first Father's Day. I wanted to make something special to honor him. For this reason, I didn't want him to watch the twins while I was making the cake, so I got up at 3 am in the morning making the cake. I slept on the couch purposely, so that I wouldn't get too comfortable and hard to get up. I had a lot of fun, and it's all worth it. My husband is such a good father. He is great with the babies, does the night feeds and washes the bottles. I am so glad that I picked the right one. I knew from the beginning that he would be a GREAT father! Happy Father's Day, my dear!

Mango Mousse Cake (8 in springform pan)

A. Cake
  • 3 eggs
  • 50 g sugar
  • 1/4 tsp vanilla extract
  • 1 tsp lemon juice
  • 20 g all-purpose flour
  • 50 g corn starch
 1. Make sure the eggs are at room temperature. If no time to wait, soak the eggs in warm water for 5 min. 
2. Separate the yolks from the egg whites.
3. Beat the eggs yolks and half of the sugar until light pale. Add the vanilla extract.
4. Add the lemon juice to the egg whites, beat until the meringue starts to form.
5. Add sugar and beat until the meringue forms stiff peaks.
6. Mix 3 and 5 together.
7. Sift the flour and corn starch. Add them to 6.
8. Bake at 300F for 30 min.
9. Let cool and cut the cake horizontally into 2 pieces. 
10. Cut the cake into 7 inch in size.

B. Mango mousse:
  • Mango (remove the skin and core) 550 g or more (about 3 mangoes)
  • 2 egg yolks
  • 80 g milk
  • 50 g  and 30 g sugar
  • 2.5 envelops of Knox gelatin
  • 300 g whipping cream

1. Cut mango into small cubes. Put 350 g in the blender to process.
2. Mix the gelatin with enough cold water (40 g water, or until no dry powder is seen) in a small bowl, and let stand for 5 min at room temperature.
3. Put the bowl with gelatin in hot water to melt it. Set aside.
4. Mix the egg yolks, milk and 50 g sugar in a stainless steal bowl.
5. Put the bowl over simmering water and beat the mix until thick and foamy (5 min+).
6. Add the melted gelatin into the egg yolk mix. Set aside.
7. Beat the whipping cream and sugar.
8. Mix the processed mango with 6, then mix with 7.
9. Put a piece of cake in the bottom of the 8-inch springform pan.
10. Pour half of the mousse into the pan.
11. Spread some mango cubes.
12. Lay another piece of cake on top.
13. Pour over the rest of the mousse.
14. Refrigerate for 3-4 hours.

Surface mango jelly:
  • Mango 150 g
  • Sugar 20 g
  • Lemon juice 1 Tbsp
  • Knox gelatin 1 envelop

1. Process the mango in the blender.
2. Melt the gelatin in 1 Tbsp cold water. Let stand for 5 min and melt it over simmering water.
3. Cook the mango and sugar until boil. Add the gelatin.
4. Let cool for a while. Add the lemon juice, and lay it over the mousse.
5. Refrigerate until solidified.


  1. Hello! Since I don't have Knox gelatin, would I be able to replace with the gelatin powder?


    1. I thought Knox gelatin is gelatin powder. Aren't they the same? Knox is just a brand name.

  2. hi, may i know how many ml whipping cream i should use to make 300g whipping cream?

    1. If you have a kitchen scale, just weight out 300g of whipping cream and whip the cream. That's what it means. If you don't have a scale, then I will use 300 mL (10 oz) to whip. Hope that helps. Let me know. ;-)

  3. Hi...can I ask u something?how do you remove the base of your springform pan to your serving plate?thanks

    1. I lined the bottom of the spring foam pan with parchment paper. When the cake is ready to serve, just use a wide spatula to shift the cake onto a plate.


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