Mango Mousse Cake

Are you craving for cakes but at the same time worried about your waist line?  I always do!

If you pay attention on the ingredients used in this Mango Mousse Cake, you'll find that it is relatively pretty healthy compared to other types of cake.  It's packed with Vitamin A & fiber.  Most important of all, it's low in fat & sugar!

I made this for a friend of mine whose daughter had to spend her time in hospital during Christmas.  So glad that her whole family enjoyed it very much :-)

Ingredients:

For Mango Mousse

-  300g Fresh Mango Puree
-  1/2 small lime / lemon
-  15g Gelatin Sheets
-  120g to 130g Italian Meringue (to be made by 2 medium Egg White, 80g White Sugar & 80g Water)
-  150g thicken cream (softly beaten)

For Mango Mousse Cake Topping

-  200g to 250g Fresh Mango Puree
-  5g Gelatin Sheets

Method:

Mango Puree

1.  Use an electric hand mixer or a food processor to blend 500g to 550g fresh mango until it reaches the texture of smooth puree.

2.  Pour puree out into a bowl, add the juice of 1/2 small lime / lemon and mix well.

3.  Soak 15g gelatin leaves in a bowl of cold water until they become soft.

4.  Put 300g of puree mixture into a small saucepan.  Reserve the rest for the cake topping.

4.  When the gelatin leaves are ready, squeeze out excess water and then put them into the puree.  Place the pan on the stove on very low heat.  Stir it gently until the gelatin is all melted.  Set aside to cool.

Italian Meringue

1.  Put 2 medium egg white into a large bowl, sprinkle with a little bit of salt (purpose is to make the meringue more stable).  Meanwhile, put the white sugar & water into a small pan, bring to boil.  Put a candy thermometer in to check the boiling temperature.

2.  When the temperature reaches about 110C, start beating the egg white using an electric mixer on medium speed.  Once the temperature reaches 118C, remove the pan from the stove and slowly pour the sugar syrup from the side of the bowl in a thin stream while beating the egg white.  Once it's all poured into the egg white, turn the mixer on high speed and continue beating until it reaches stiff peak.

Mango Mousse

Now the mixing part.....

1.  Put 120g to 130g of Italian Meringue into the bowl of mango puree. Use a large balloon whisk, fold the meringue in gently (repeating the "under-over" action) until it's well mixed.

2.  Gently stir in the lightly beaten cream into the meringue mixture and mix well.

3.  Pour the mousse into an 8" bottomless cake ring (lined with acetate sheet on the side and with a cake board on the bottom).

4.  Refrigerate for about 1 to 2 hours.

Mango Mousse Cake Topping

1.  Soak 5g gelatin leaves in a bowl of cold water until they become soft.

2.  When the gelatin leaves are ready, squeeze out excess water and then put them into the reserved puree in a small saucepan.  Place pan on the stove on very low heat.  Stir it gently until the gelatin is all melted.  Set aside to cool.

3.  When the puree is cooled, take the cake out from the fridge and pour it evenly on top of the cake.

4.  Refrigerate for another 2 hours.

* You can add some passion fruit into the puree to enhance the topical flavor.