Mango Mousse Slices

0
Average: 0 (0 votes)
(0 votes)
Mango Mousse Slices
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
4,5 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 5 h. 25 min.
Ready in
Calories:
220
calories
Calories

Nutritional values

1 square contains
(Percentage of daily recommendation)
Calorie220 kcal(10 %)
Protein4.28 g(4 %)
Fat10.45 g(9 %)
Carbohydrates28.68 g(19 %)
Sugar added5.56 g(22 %)
Roughage0.19 g(1 %)
Vitamin A121.17 mg(15,146 %)
Vitamin D0.41 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.03 mg(2 %)
Folate19.51 μg(7 %)
Pantothenic acid0.25 mg(4 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C4.65 mg(5 %)
Potassium69.48 mg(2 %)
Calcium24.8 mg(2 %)
Magnesium5.23 mg(2 %)
Iron0.39 mg(3 %)
Iodine9.74 μg(5 %)
Zinc0.19 mg(2 %)
Saturated fatty acids5.63 g
Cholesterol52.39 mg
Author of this recipe:
How healthy are the main ingredients?
milkMango

Ingredients

for
16
For the cake
2
0.333 cup
superfine caster sugar
¼ teaspoon
2
½ teaspoon
¼ cup
5 teaspoons
¾ cup
¼ teaspoon
For the mango mousse
¾ ounce
¼ cup
hot water
1 ½ cups
cream (38% fat)
3 tablespoons
11 ounces
7 ounces
Mangoes (chopped)
For the topping
1 tablespoon
4 ½ tablespoons
hot water
5 ounces

Preparation steps

1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease a deep 17 12/cm|7" square baking tin and line the base with non-stick baking paper.
2.
Whisk together the egg whites and 40g|1 1/2oz of sugar in a mixing bowl. Add the cream of tartar and whisk until stiff but not dry.
3.
In another bowl, whisk together the egg yolks and remaining sugar until pale and fluffy.
4.
Add the vanilla, milk and oil to the egg yolk mixture, then sift in the flour and bicarbonate of soda and fold in gently.
5.
Fold the egg yolk mixture into the egg white mixture.
6.
Put into the tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool in the tin, then slice horizontally into 2 slices and trim them into a 16cm|6 1/2" square.
7.
For the mango mousse: whisk together the cream and icing sugar until thick. Chill.
8.
In a small bowl, dissolve the gelatine in hot the water. Stir into the mango puree and mix well.
9.
Add the mango mixture to the cream. Mix well until incorporated.
10.
Place a layer of cake in the tin and pour in enough mango mousse to cover. Add the chopped mango and cover with more mousse. Chill for 10 minutes.
11.
Place the remaining cake layer on top and top with the remaining mousse. Chill for 30-45 minutes until set.
12.
For the topping: dissolve the gelatine in the hot water. Stir in the mango puree and set aside to cool but not set.
13.
Pour the topping carefull over the set mousse. Chill for at least 3 hours before cutting into squares.