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EatSmarter exclusive recipe

Mango Mousse Cake

with Coconut and Ginger

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Mango Mousse Cake
188
calories
Calories

Mango Mousse Cake - Just a little sinful, light and creamy

0
Print
moderate
Difficulty
50 min.
Preparation
ready in 5 h.
Ready in
Nutritions
1 piece contains
Fat9 g
Saturated Fat Acids5.6 g
Protein6 g
Roughage2 g
Sugar added11 g
Calorie188
Carbohydrates/g19
Bread exchange unit1.5
Cholesterol/mg85
Uric acid/mg11
Vitamin A/mg0.3
Vitamin D/μg0.7
Vitamin E/mg1
Vitamin B₁/mg0
Vitamin B₂/mg0.1
Niacin/mg1.5
Vitamin B₆/mg0.1
Folate/μg24
Pantothenic acid/mg0.5
Biotin/μg6.5
Vitamin B₁₂/μg0.4
Vitamin C/mg9
Potassium/mg158
Calcium/mg35
Magnesium/mg21
Iron/mg0.8
Iodine/μg5
Zinc/mg0.5
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 10 pieces
1 ounce
2 teaspoons
1 ounce
1 ounce
5
3 ounces
1 pinch
10 sheets
1
small Mango (about 350 grams)
2
¾ cup
fresh Mint (optional)
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Product recommendation

Preparation

Kitchen utensils

1 Small pot, 1 Springform pan, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Hand mixer, 1 Immersion blender, 1 deep bowl, 1 Parchment paper

Preparation steps

Step 1/13
Mango Mousse Cake preparation step 1

Combine flour, ginger and powdered sugar in a bowl.

Step 2/13
Mango Mousse Cake preparation step 2

Mix in the shredded coconut.

Step 3/13
Mango Mousse Cake preparation step 3

Separate eggs. Whisk egg whites. Beat in half the sugar and the salt with a hand mixer. (Reserve egg yolks for another use.)

Step 4/13
Mango Mousse Cake preparation step 4

Gently fold the flour and coconut mixture into the egg whites.

Step 5/13
Mango Mousse Cake preparation step 5

Line a 24 cm (approximately 9 1/2-inch) springform pan with parchment paper. Pour in the cake batter and smooth out to an even thickness. Bake on the middle rack in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400° F/convection 350°F) until golden brown, about 15 minutes. Remove and allow to cool in the mold.

Step 6/13
Mango Mousse Cake preparation step 6

Release the cooled bottom of the springform pan and remove the cake. Carefully remove the paper, invert the sponge cake and place the cake back into the springform pan.

Step 7/13
Mango Mousse Cake preparation step 7

Soak gelatin in cold water for at least 10 minutes. Peel mango, remove the pit, cut the flesh into slices and coarsely chop. Juice lime.

Step 8/13
Mango Mousse Cake preparation step 8

Boil mango and lime juice in a small pot.

Step 9/13
Mango Mousse Cake preparation step 9

Remove gelatin from water and squeeze out any excess. Dissolve the gelatin in the mango mixture, stirring frequently. Blend the mixture with an immersion blender. Allow to cool to room temperature.

Step 10/13
Mango Mousse Cake preparation step 10

Whip the remaining egg whites with the remaining sugar until medium to stiff peaks form.

Step 11/13
Mango Mousse Cake preparation step 11

Carefully fold the mango and lime mixture into the beaten egg mixture and mix thoroughly, but gently.

Step 12/13
Mango Mousse Cake preparation step 12

Whip the whipping cream until stiff and fold into the mango mixture. Pour the mango mixture onto the cake base and smooth out to an even thickness. Refrigerate at least 4 hours.

Step 13/13
Mango Mousse Cake preparation step 13

Loosen the cake from the springform pan before serving. Dip a knife in hot water before cutting each piece. Garnish with mint, mango and coconut to taste. Serve.

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