Recipes, re-invented from cooking shows
Easy Mango Mousse Illusion Cakes
Prep. Time:
Baking Time:
Total Time:
40 mins
5 mins
10 hours
Serves:
8 individual mango cakes
An easier take on Mo's Mango Mousse Illusion Cakes from Great British Bake Off ™ Series 17. The separately set fruit centers become a spoonful of diced mango added while filling the molds, shop-bought shortbread replaces the baked almond base, and a simple tinted white chocolate dip stands in for th...
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Ingredients
FOR THE MANGO MOUSSE: 3 tbsp (45 ml) cold water 2 1/4 tsp (7 g) powdered gelatin 1 2/3 cups (400 g) canned Alphonso or Kesar mango pulp 3 tbsp (36 g) granulated sugar (omit if the pulp is sweetened) 1 tbsp (15 ml) fresh lime juice 1 cup (240 ml) heavy cream, cold
FOR THE FRESH MANGO CENTERS: 1 cup (150 g) ripe mango, peeled and finely diced (fresh Alphonso if in season)
FOR THE MANGO SKIN: 10 1/2 oz (300 g) white chocolate, chopped 1/4 cup (55 g) refined coconut oil Oil-based yellow food color, to shade A few drops oil-based orange and red food color, for the blush
TO SERVE: 8 shop-bought shortbread cookies, round or oval
EQUIPMENT: Silicone 3D mango mold with 8 cavities of about 4 oz (120 ml), or two 4-cavity molds Hand mixer or Stand mixer Small saucepan Large zip-top bag Microwave-safe bowl and a deep, narrow mug Wooden skewers Small pastry brush Parchment paper Palette knife
Method
STEP 1: MAKE THE MOUSSE
Sprinkle the powdered gelatin over the cold water and leave for 5 minutes to bloom. In a small saucepan, warm 1/3 cup (80 g) of the mango pulp with the sugar until hot but not boiling. Take off the heat and stir in the bloomed gelatin until fully dissolved. Whisk this into the remaining pulp with the lime juice and leave for 10 minutes to cool to room temperature. Whip the cold heavy cream to soft peaks with a hand mixer or stand mixer, then fold it into the mango base in two additions until even and streak-free.
STEP 2: FILL THE MOLDS
Spoon the mousse into the zip-top bag and snip off one corner. Fill each mango cavity halfway, tapping the mold on the counter to release air. Spoon a heaped tablespoon of the diced mango into the middle of each and press it in gently, then top up with mousse and level the surface, which becomes the base. Freeze for at least 6 hours, or overnight, until frozen hard.
STEP 3: MAKE THE MANGO SKIN
Melt the white chocolate and coconut oil together in the microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Spoon 2 tbsp into a small cup and tint it with a few drops of orange and a touch of red food color for the blush. Stir yellow food color into the rest until it reaches a mango-skin shade, pour it into the deep, narrow mug and leave for about 10 minutes, until just warm to the touch.
STEP 4: DIP AND BLUSH
Line a tray with parchment paper. Unmold the frozen mangoes and work quickly, straight from the freezer. Push a wooden skewer into the flat base of each mango, dip it tip-first into the yellow coating up to the edge of the base, lift, let the excess drip off, then stand it base-down on the tray and pull out the skewer. The coating sets within seconds on the frozen mousse. Brush a little blush coating onto one shoulder of each mango with the pastry brush.
STEP 5: ASSEMBLE AND DEFROST
Lift each mango with a palette knife onto a shortbread cookie. Refrigerate for 3 to 4 hours to defrost, until the mousse is soft and the center is fully thawed. Serve chilled, within 24 hours.
Instructions
FOR THE MANGO MOUSSE:
3 tbsp (45 ml) cold water
2 1/4 tsp (7 g) powdered gelatin
(/interesting-ingredients/gelatin-powder)1 2/3 cups (400 g) canned Alphonso or Kesar mango pulp
3 tbsp (36 g) granulated sugar (omit if the pulp is sweetened)
1 tbsp (15 ml) fresh lime juice
1 cup (240 ml) heavy cream, cold
FOR THE FRESH MANGO CENTERS:
1 cup (150 g) ripe mango, peeled and finely diced (fresh Alphonso if in season)
FOR THE MANGO SKIN:
10 1/2 oz (300 g) white chocolate, chopped
1/4 cup (55 g) refined coconut oil
Oil-based yellow food color, to shade
A few drops oil-based orange and red food color, for the blush
TO SERVE:
8 shop-bought shortbread cookies, round or oval
EQUIPMENT:
Silicone 3D mango mold with 8 cavities of about 4 oz (120 ml), or two 4-cavity molds
Hand mixer or Stand mixer
(/cooking-equipment/ankarsrum-stand-mixer)Small saucepan
Large zip-top bag
Microwave-safe bowl and a deep, narrow mug
Wooden skewers
Small pastry brush
Parchment paper
Palette knife
Heading 5
Ingredients
STEP 1: MAKE THE MOUSSE
Sprinkle the powdered gelatin over the cold water and leave for 5 minutes to bloom. In a small saucepan, warm 1/3 cup (80 g) of the mango pulp with the sugar until hot but not boiling. Take off the heat and stir in the bloomed gelatin until fully dissolved. Whisk this into the remaining pulp with the lime juice and leave for 10 minutes to cool to room temperature. Whip the cold heavy cream to soft peaks with a hand mixer or stand mixer, then fold it into the mango base in two additions until even and streak-free.
STEP 2: FILL THE MOLDS
Spoon the mousse into the zip-top bag and snip off one corner. Fill each mango cavity halfway, tapping the mold on the counter to release air. Spoon a heaped tablespoon of the diced mango into the middle of each and press it in gently, then top up with mousse and level the surface, which becomes the base. Freeze for at least 6 hours, or overnight, until frozen hard.
STEP 3: MAKE THE MANGO SKIN
Melt the white chocolate and coconut oil together in the microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Spoon 2 tbsp into a small cup and tint it with a few drops of orange and a touch of red food color for the blush. Stir yellow food color into the rest until it reaches a mango-skin shade, pour it into the deep, narrow mug and leave for about 10 minutes, until just warm to the touch.
STEP 4: DIP AND BLUSH
Line a tray with parchment paper. Unmold the frozen mangoes and work quickly, straight from the freezer. Push a wooden skewer into the flat base of each mango, dip it tip-first into the yellow coating up to the edge of the base, lift, let the excess drip off, then stand it base-down on the tray and pull out the skewer. The coating sets within seconds on the frozen mousse. Brush a little blush coating onto one shoulder of each mango with the pastry brush.
STEP 5: ASSEMBLE AND DEFROST
Lift each mango with a palette knife onto a shortbread cookie. Refrigerate for 3 to 4 hours to defrost, until the mousse is soft and the center is fully thawed. Serve chilled, within 24 hours.
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