How to make smooth and creamy mango mousse, fragrant and rich, no oven needed, easy to make at home

How to make Mango Mousse

• 1

  Make the cake base

  You break the biscuits into pieces and crush them finely, then add 60g of melted unsalted butter and mix well.

  Tip:

  • Melt the unsalted butter using a double boiler or microwave for 10 – 20 seconds.
  • If you prefer, you can put the biscuits in the blender to save time.

  Place the cake mold on a plate and add the biscuit mixture into the mold.

  Spread the mixture evenly and press tightly so that the biscuits stick together. Place it in the refrigerator for about 30 minutes to firm up the cake base.

  Tip: If you like, you can substitute the cake base with sponge cake by cutting a base about 2cm thick and then placing it in the mold.

  See more: How to make fluffy, soft sponge cake at home

  

  

  

  
• 2

  Blend Mango

  Peel 2 mangoes, cut the flesh and put it into a blender to puree, then strain through a sieve for a smooth mango puree.

  

  

  

  
• 3

  Make the Mousse

  Pour 300ml of fresh cream into a bowl, add 8.5 tablespoons of sugar (about 85g) and use a mixer to whip until stiff peaks form.

  Add half of the blended mango and mix well, then add 10g of melted gelatin, and continue to gently mix with a spatula until well combined.

  Take the mold out of the refrigerator, pour the mousse mixture into the mold, use a spatula to smooth the surface, gently tap the mold on the table to level the top, then place the cake mold in the refrigerator for 30 minutes to set.

  How to melt gelatin:

  • Soak 10g of gelatin in cold water for about 15 minutes to bloom, then remove it.
  • Use a double boiler or microwave for about 20 seconds to completely dissolve the gelatin.

  

  

  

  
• 4

  Make the mango jelly layer on top

  You soak 10g of gelatin in cold water for about 15 minutes to activate, then take it out.

  Place a pan on the stove over medium heat, add 50ml of purified water to boil, add the remaining blended mango, 2.5 tablespoons of sugar, 10g of softened gelatin, lower the heat and stir gently for 2 – 3 minutes, then turn off the heat.

  You take the mold out of the refrigerator, pour the mango jelly mixture into the mold, use a flat spatula to spread it evenly, gently tap the mold on the table to level the surface, then put the cake mold into the refrigerator for 1 hour to set.

  

  

  

  
• 5

  Completion

  Peel the remaining mango, cut off the two cheeks of the mango, and slice them thinly for eating.

  Take the cake out of the refrigerator, press a warm cloth against the mold, and gently pull the cake mold away. Decorate the top of the cake with the mango slices as you like and enjoy.

  

  

  
• 6

  Final Product

  The cake is soft and smooth, with a light hint of mango. The jelly on top is chewy and crunchy, with a sweet and sour taste. Surely this cake will captivate you with its flavor!

  Show off your cooking skills by making mango mousse for the whole family to enjoy!