Description
A delightful dessert combining tropical mango sweetness with the creaminess of vanilla mousse, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1 cup icing sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 tbsp melted butter
- 3 egg whites
- 1 1/2 tbsp granulated sugar
- 1 cup mango puree
- 3 tbsp sugar
- 2 tsp gelatin (bloomed)
- 1 cup whole milk
- 1 vanilla bean
- 4 egg yolks
- 1/3 cup sugar
- 2 1/2 tsp gelatin
- 1 3/4 cups heavy whipping cream (semi-whipped)
- 3/4 cup mango puree
- 1/4 cup sugar
- 2 tbsp glucose syrup
- 2 tsp gelatin
- Fresh mango cubes (for decoration)
- Crispy pearls (for decoration)
- White chocolate spheres (for decoration)
- Tuile garnish (for decoration)
- Edible gold leaf (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- Make the almond sponge by whisking almond flour, icing sugar, and whole eggs until light and fluffy. Fold in all-purpose flour and melted butter.
- In a separate bowl, whip egg whites with granulated sugar until soft peaks form. Gently fold into the almond mixture.
- Spread the batter evenly into the prepared pan and bake for 12–15 minutes or until lightly golden. Let cool completely.
- For the mango gelee, heat mango puree and sugar in a saucepan until warm. Stir in bloomed gelatin until dissolved. Pour into an insert mold or shallow tray and chill until set.
- To make the vanilla mousse, heat milk with the vanilla bean until fragrant. In another bowl, whisk egg yolks and sugar together.
- Slowly pour the warm milk into the yolks while whisking. Return to the saucepan and cook until slightly thickened.
- Remove from heat and stir in gelatin until smooth. Cool to room temperature.
- Fold the semi-whipped cream into the vanilla mixture until silky and fluffy.
- Assemble the cake by layering almond sponge, vanilla mousse, mango gelee insert, and more mousse into your mold.
- Freeze the cake for at least 6 hours or overnight until firm.
- For the mango glaze, warm mango puree, sugar, and glucose syrup together. Stir in gelatin until glossy. Cool slightly before pouring over the frozen cake.
- Decorate with mango cubes, crispy pearls, white chocolate spheres, tuile pieces, and edible gold for an elegant finish.
- Serve slightly chilled for the best texture and flavor.
Notes
Ensure all ingredients are at room temperature for better mixing. Be careful not to over-mix the mousse; gently fold in the cream to maintain its light texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: mango mousse, mousse cake, dessert recipe, tropical dessert, elegant cake