Mango Mousse Cake 芒果慕絲蛋糕
Summer is the mango season, the sweetness of the mango is very suitable for making dessert. This mango mousse cake is rich in mango flavour yet very fresh and light. The mousse is so mousse-like, with the crunchy biscuit base, so delicious and great for any occasion.
I love to use mango to make dessert, mango pudding, mango sticky rice, sobert, ice-cream…The sweetness of mango seem like to match everything well. Not too sweet, smell so good and very beautiful on dessert.
This mango mousse cake with the biscuit base instead of sponge cake, cause sometimes the sponge cake will become soggy after chill in fridge. The mousse is so light, gently fold the whipped cream in mango puree, let it set for few hours. It is definitely easy to make dessert, just need time to chill. But after you taste it, you know all the effort is worth it!
終於又到芒果的季節！芒果跟甜品十分配，芒果布甸，芒果糯米飯，芒果雪糕，蛋糕等，味道不太甜，充滿芒果香，清涼開胃。而這個芒果慕斯絕對是我的首選，巧克力慕絲是美味，但不能吃太多，芒果味較淡，較輕身又不膩。材料簡單，不用焗爐，超容易做，外形超美，跟餅店賣的也很相像，宴客甜點之選！
For the biscuit base, crush the digestive biscuit in a ziplog bag with rolling pin. Mix it with melted butter, then transfer to a cake tin or mousse tin. Press it and chill in fridge for 30 minutes.
餅底做法：用擀麵擀壓碎在膠袋內的消化餅，然後與溶化牛油拌勻。將餅乾碎倒入慕絲圈內，壓實，放入雪櫃冷卻30分鐘。
For the mango mousse, you can make your mango puree or buy from a shop. Melted the gelatin powder and sugar with hot water, then add in mango puree. Beat the whipping or double cream into soft to medium peak form. Gently fold the cream into the mango puree, transfer to mousse tin, chill in fridge until set, for at least 3 hours.
芒果慕絲做法：用熱水將魚膠粉及糖溶化，然後與芒果果蓉拌勻。用打蛋起打發淡忌廉至七成挺身，加入芒果果蓉拌勻。倒入慕絲圈內，放入雪櫃冷卻最少三小時至完全凝固。
For the glaze top, mix the mango puree with hot water, gelatin and sugar. Let it cool and pour on top on the mousse, you can also add some mnago on top for decoration. Chill in fridge again until set.
芒果鏡面做法：將芒果果蓉，熱水，魚膠粉及糖拌勻。待涼後倒在慕絲上，可加芒果肉作裝飾。放入雪櫃冷卻至完全凝固即成！
- 100 gram disgestive biscuit
- 40 gram unsalted butter, melted
- 200 gram mango puree
- 20 gram gelatine
- 50 ml hot water
- 60 gram sugar
- 200 ml whipping cream or double cream
- 3 tablespoons mango puree
- 70 ml hot water
- 5 gram gelatine
- Crush the digestive biscuits in ziplog bag with rolling pin. Mix with melted butter and tranfer to mousse tin, press it and chill in fridge for 30 minutes.
- Use hot water to mix with gelatine and sugar, then stir in mango puree.
- Beat the whipping or double cream until soft to medium peak form.
- Gently fold the cream into mango puree. Pour into a mousse tin and chill in fridge for at least 3 hours to set.
- Mix the hot water, sugar and gelatine. Place some mango on top of the mousse, then pour in the liquid mixture. Chill in fridge until set.
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