Mango Mousse Whithout Bake Cake
Mango Mousse Whithout Bake Cake

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mango mousse whithout bake cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mango Mousse Whithout Bake Cake is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Mango Mousse Whithout Bake Cake is something that I’ve loved my whole life. They are fine and they look wonderful.

This no-bake mango mousse cake is a classic. Made with classic crumble biscuits base, then go with very creamy mousse with mango flavour. Inside the mousse, I add more mango cubes.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mango mousse whithout bake cake using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mango Mousse Whithout Bake Cake:
  1. Take Crust:
  2. Make ready 80 gm Digestive Biscuits
  3. Prepare As needed Unsalted Butter
  4. Prepare Mousse & Mango Layer:
  5. Take 250 ml Whipping Cream
  6. Prepare 20 gm Gelatin Sheets
  7. Get 370 gm Mango Purée
  8. Prepare Other Ingredients
  9. Prepare 50 gm Castor Sugar
  10. Get 30 ml Water

For the mixture to set, unflavored gelatin is added to it. Without egg and any animal product, this Vegan No-Bake Mango Mousse Cake is a summer delight with its fruity flavor and creamy texture. Vegan No-Bake Mango Mousse Cake If you often hang out in the market as I do, then you probably already notice that the mango season is officially coming! If you want to turn this cake into an easy, no-bake recipe, just make a golden Oreo crust.

Steps to make Mango Mousse Whithout Bake Cake:
  1. Crush the Digestive Biscuits (80 gram), mix with Unsalted Butter (35 gram). Place it in a cake tin (I use 6-inch tin), press it and chill for 30 minutes.
  2. For the mousse, place the Gelatin Sheet (15 gram) in cold water, let it soften about 5-10min and drain well.
  3. Melt the soaked gelatin in a bowl by putting the bowl in a bigger bowl of hot water. Add gelatine into Mango Purée (250 gram), and mix well.
  4. Beat the Whipping Cream (250 milliliter) until soft peak. Then add Caster Sugar (50 gram) and mango puree, mix well.
  5. Pour the mixture into the cake tin, then chill for at least 4 hours.
  6. For the mango layer: in a bowl, mix Gelatin Sheet (4 gram) with Water (30 milliliter). Then add in Mango Purée (120 gram) mix well then pour onto the mousse.
  7. Pour mango layer on top of chilled mousse and let it set in the fridge.
  8. Unmold and decorate it as desire. Enjoy!

For the mango mousse, I use fresh mango puree, which adds so much incredible mango flavor. Remove from pan and cool completely. Make the mango mousse: Put water in a small heatproof cup. FULL RECIPE HERE: http://tatyanaseverydayfood.com/recipe-items/mango-mousse-cake/ I'm using fresh mango puree and combine it with home-made whipped cream, th. Two layers of Cuban sponge cake, each soaked with mango syrup & two layers of fresh mango mousse, coated with mango glaze, decorated with an assortment of glazed exotic fresh fruits and finished with dried coconut.

So that’s going to wrap it up with this special food mango mousse whithout bake cake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!