When I was growing up in Acapulco I would climb the mango trees in my back yard and spend hours perched up there eating mangos. I never got sick of them. That is why I love making recipes that have mangoes! So way back before the pandemic struck and I made food and cakes for sale, I would make this mango mousse very often, as it was a favorite among my friends and clients. I have simplified the method here so that you can make it too! I hope you enjoy Mango Mousse made with my favorite fruit!
00:20 Make the crust
01:49 Make mango pulp
03:38 Make mango mousse
05:53 Pour mousse over the crust & refrigerate
06:43 Cover cake with mango glaze
07:18 Bible Quote of the day
Crust
- 1 pack (140g or 4.9oz) Maria cookies or graham crackers
- 1 stick (approx 100g) butter, melted
Mango Pulp
- 1 tbsp + 2 tsp unflavored gelatin powder
- 3.5 oz (100ml) room temperature water
- 2 large mangos, cubed (approx. 450 grams of mango flesh)
- 50g (1/4 taza) de azúcar 1/4 cup (50g) sugar
- yellow food coloring (optional)
Mousse
- 8 oz (226g) cream cheese, softened and at room temperature
- 1/4 cup (50g) sugar
- 10 oz (300 ml) heavy whipping cream
- 1/2 cup plain yogurt
- mango pulp (reserve 1/4 of the pulp for the glazed topping)
#cocinaconrusbe #SpringCake2021 #nobakecake #spingrecipes