Glazed Mango Mousse Cake

  • Serves: Makes one 10-inch Springform pan
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Kelly lives in California and just came back from the dollar store with a bounty of fresh ugly mangoes that were blemished and were on sale. She called me in New York and exclaimed that she wanted to make something with mangoes in it. I suggested that we create a recipe for a Glazed Mango Mousse Cake similar to the ones I fell in love from my travels to Thailand. I like to use fresh fruit and flavors whenever I can, so we created this tangy rum flavored recipe. Light and luscious, this cake is perfect for summer! We use Priscilla’s Orange Sponge Cake for the base, and fill it with our fresh Mango Mousse and real mango fruit. The cake is then topped with beautiful mango slices and finished with a Mango Mirror Glaze. Eating a slice is like going to mango-heaven! I also include tips and techniques on How to Cube a Mango for use in the recipe. This is a perfect recipe to use when life hands you too many over ripe mangoes. ​Join our Ugly Produce is Beautiful Educational Campaign, helping to bring awareness to our Nation's enormous food waste problem.
CAKE RECIPE HELP


NOTE: The mangos on top of the cake show more in real life. It is difficult to capture the true appearance of the cake on film.
 

You will need:
1 recipe Priscilla's Orange Sponge Cake, baked and cooled
1 recipe Mango Mousse, below
1 recipe Mango Mirror Recipe, below

Special equipment:
10" springform cake pan
10-inch plastic coated(at least on one side) cake board
3-or 4-inch high acetate cake collar, about 12-inches long

STEP I: MAKE THE MANGO MOUSSE
MANGO MOUSSE / Recipe alone
Make about 6 cups

INGREDIENTS
3 large ripe mangoes, cubed; makes 2 cups mango puree

4 teaspoons unflavored gelatin
1/4 cup plus 2 teaspoons fresh orange juice
2 teaspoons lemon juice

2 cups heavy cream
1/2 cup sugar

NOTES: How to Cube a Mango

INSTRUCTIONS
Prepare the mango puree:
1. Place mango cubes in a food processor, fitted with a steel blade, and puree until smooth.


2. Measure out 2 cups of mango puree for use in the recipe, set excess, if any, aside for another use or freeze.
Set the 2 cups mango puree aside.

STORAGE
Press a piece of plastic wrap on the surface of the mango puree and refrigerate for a day or two. The puree can be frozen in an airtight container for a month or more.
Let warm to room temperature and stir before using.

Prepare the gelatin:
1. Sprinkle the gelatin in a small bowl.


2. Combine orange juice and lemon juice in a small microwave-proof bowl.


3. Evenly sprinkle the gelatin over it.


Set juice/gelatin aside for a few minutes to soften the gelatin.

Add the gelatin to the mango puree:
1. Place the softened juice/gelatin mixture in the microwave for 30 seconds on high. Remove, and stir.
NOTE: If the gelatin is not fully melted, microwave for another ten seconds, then stir.

2. Add melted gelatin to the room temperature mango puree. Stir thoroughly to combine.


3. Set mango puree / gelatin mixture aside while you whip the heavy cream.

Prepare the whipped cream:
1. In a stand mixer fitted with the whisk attachment, add the heavy cream. Start beating at medium high speed.
Immediately add the sugar, at the side of the bowl.


2. Whip until soft peaks form, then stop.


Finish the mango mousse:
1. Add mango puree mixture to the whipped cream.


2. With a large rubber spatula, fold to combine.


3. Cover bowl with plastic, and refrigerate for about 30 minutes.

STORAGE
The mango mousse will keep refrigerated for a couple of days. If it deflates slightly, refresh by hand with a large balloon whisk, not with
a stand mixer. It does not freeze well.

STEP II: FILL AND FROST THE CAKE
INGREDIENTS
1 recipe PRISCILLA'S ORANGE SPONGE CAKE
1 recipe MANGO MOUSSE, from STEP I
1/2 large ripe mango, diced (1/2 cup), optional Can use 1/2 cup raspberries, instead, if desired.

NOTE: To dice a mango, see NOTES: How to Cube a Mango!. Use 1/2 mango, cubed. Then cut the cubes into smaller pieces.

Prepare the cake pan mold:
1. Lightly mist the sides of a 10-inch springform pan with cooking spray.

2. Place a 10-inch plastic coated(at least on one side) cake board, in place and close the latch on the pan.
Do NOT use a plain uncoated cardboard cake board, because the mousse is very moist and the board will fall apart.
Instead, you may use the metal bottom of the springform pan or plastic cake board, but I like to use a cake board, because it looks prettier when you serve the cake.


NOTE: To fit a coated cake board to the springform pan, place the metal cake pan bottom on top of the cake board, mark all around it with a pencil, then trim with scissors.

Fill and frost the cake the MANGO MOUSSE. Optionally fill with DICED MANGOES:
1. Torte PRISCILLA'S ORANGE SPONGE CAKE into two equal layers, using a serrated knife.


2. Place the top sponge cake layer in the pan, top side down, so that there is an equal amount of space all around the cake.


3. Spoon about 1/4 (about 1 1/2 cups) of the chilled MANGO MOUSSE and spread it over and down the sides of the cake.
You will spread it to the edges of the springform cake pan.


Smooth with a small offset spatula.


Then, lightly tap the cake pan on the counter to help settle the mousse, and remove air bubbles.


4. Evenly sprinkle the DICED MANGOES, if using, over the mousse, avoiding the outer edge of the cake.


5. Place another 1/4 (about 1 1/2 cups) of the chilled MANGO MOUSSE on the DICED MANGOES and spread evenly, to cover.
You will spread it to the edges of the springform cake pan.


7. Place the bottom sponge cake layer on top, bottom side up, pressing gently, to level.


8. Add the remainder (about 3 cups) of the MANGO MOUSSE on top.


Spread it with a large offset spatula to the edges of the springform cake pan.
Use the spatula to remove any excess. You want a nice smooth top.


9. Place the MANGO MOUSSE CAKE in the refrigerator, to set for at least 4 - 6 hours, or overnight.

STORAGE
The cake can remain refrigerated for a day or two before glazing. Cover with plastic wrap. Smooth top before glazing.

STEP III: MAKE THE MANGO MIRROR GLAZE. GLAZE AND DECORATE THE CAKE. CHILL AND SERVE.
1 recipe MANGO MIRROR GLAZE
3-or 4-inch high acetate cake collar, about 12-inches long
NOTE: You could use doubled parchment paper, but it is not as stiff and sometimes does not make as clean an edge when removed..

For the top of the cake, optional:
1 mango, cut in thin slices
2 teaspoons lemon juice

NOTES:
How to Slice a Mango!
1. Peel the mango, cut the flesh from the large central pit, then slice the mango into long thin strips.


2. Using a large dinner plate as your guide, arrange the strips in a sunburst pattern, using slices of equal size.


3. Squirt the lemon juice over the mango slices so they do not oxidize (brown), set aside.

Make the Mango Mirror Glaze:
MANGO MIRROR GLAZE / Recipe alone
INGREDIENTS
1 teaspoon freshly squeezed lemon juice
1 tablespoon dark rum
1 tablespoon cold water
2 1/2 teaspoons unflavored gelatin

1 1/2 cups mango nectar; I used Looza brand
3 tablespoons sugar

INSTRUCTIONS
1. Place the lemon juice, dark rum and water in a small bowl.




2. Sprinkle the gelatin over the lemon juice mixture. Set it aside to soften.


3. Place the mango nectar in a saucepan, add the sugar and stir. Under medium-high heat, bring it to a boil, stirring occasionally.


4. Place the softened gelatin in a medium bowl.


Then, pour the hot mango nectar mixture over it. Stir until all the gelatin is dissolved. Set aside.


Glaze and decorate the cake. Chill and serve:
1. Remove the well-chilled MANGO MOUSSE CAKE from the refrigerator.
Carefully run a small offset spatula around the pan to release the mousse. Unlatch the pan side and lift it up and off the cake.


2. Make a cake collar, by wrapping the acetate cake collar securly around the cake, overlapping the ends, and taping where they meet.
Place the mango slices, if using, on top of the mousse in a design.


3. Stir the MANGO MIRROR GLAZE over a bowl of ice until is starts to get syrupy.
Do not let it get too thick, or it won't flow smoothly over the cake. If it does, gently rewarm until pouring consistency, and then, briefly chill over ice.
NOTE: You do not want it warm when pouring over the cake, though; it needs to be chilled as does the cake.


4. Place the chilled MANGO MOUSSE CAKE on a baking sheet.
Pour the chilled MANGO MIRROR GLAZE over the chilled MANGO MOUSSE CAKE.
Gently tap the baking sheet on the counter, to level the topping.


5. Place the GLAZED MANGO MOUSSE CAKE in refrigerator, uncovered, until set, about two hours.


Serve:
1. When ready to serve, remove the GLAZED MANGO MOUSSE CAKE from the refrigerator, place on a serving plate.
Carefully remove acetate collar by peeling it off. Smooth any rough edges with a warmed small offset spatula. To do, each time, dip the spatula in hot water, and dry before using.

2. Optionally, make some stabilized whipped cream, and pipe a shell border around the bottom of the cake, to hide the cake board.


3. Slice the cake with a WARMED thin knife, wiping the blade after each cut.

STORAGE
The cake is highly perishable and must remain refrigerated. Store cake in the refrigerator for up to three days.


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