Mango Sutra!!Mango Mousse Cake

Another Mango Dessert...
Another Decadent Indulgence...
But hey...its hot...and a mango mousse can only cool.
And if you pair it with cake...then that's double the whammy!

And the most beautiful part...the wriggly mousse  behaves itself two days after its creation too! Soft and firm at the same time...even though I'm not a big fan of mango...I loved the mousse"y" bit.
Please!
Spare yourself the torture and make this ridiculously easy dessert.

History...been there ,done that! I used to make just the mousse as dessert...last year I filled a bundt cake with the mousse and then frosted the cake...too much effort for a fraction of the taste.
This is Inspired by Tiramisu...
You need a basic sponge, make it yourself or buy one from the market ,some eggs and non dairy...low fat cream,fresh or tinned mango puree and a recipe of the Mango Sutra!Mango Flavoured Piping Gel .
Easy Peasy!

More detailed Instructions...

for the


Mango Sutra!!Mango Mousse Cake...

you need


1 basic sponge
300 mils mango puree
1/4 cup water/mango juice
1 tbsp gelatin
300 mils low fat non dairy cream-I use Rich Cream
3 egg whites
1/2 cup or 120 mils milk for soaking the sponge
3 tbsp icing sugar
1 mango chopped

That's the sponge  cake, sliced through the centre.The egg less sponge from eggless sponge cake and tiramisu  will do too.

Set on the serving platter and in the ring mould. If you don't have a ring mould,use a glass bowl...either way it works. You can use sugar syrup to soak the sponge, but cold milk is great too. Pour the milk over the sponge.

Spread the chopped mango over the cake. If you are not keen to bite into or chew into the mango...you can skip the mango.

Now separate the eggs and dump the yolks for future use.I did double the recipe...so I used 6...go with 3.

That's the gelatin on a double boiler, soaking in the mango juice. Let it sit on the double boiler and melt, and then quickly stir well.

That is the mango puree,nothing fancy...just fresh mango whizzed in the blender and measured into a bowl.

The egg white must be whipped to stiff peaks....If you look carefully, the peaks are visible behind the icing sugar. Once you've done the eggs ,add the sugar.And whip further till well blended.

Whip the cream till a LOT of air is incorporated into it.This is the gelatin into the mango puree,and stir it in fast.

To this add a third of the eggs...

And back into the egg whites.You are trying to fold it all in.

Fold in well..

Now is the turn of the whipped cream. You might fold it in, but a hand held whisk is good.Make sure you blend it well..you don't want streaks of gelatin in your mouth.

See, blended well.The mango flavor is there..you don't need colour or essence...

Poured over the cake.Smooth the top and let it set in the fridge for atleast 4 hours.

OK...after 4 hours I removed the ring. Needs a little cleaning, so I frosted the sides with the leftover mousse.There go the plans of the mousse in brandy snifters!

Mango on the top and the mango piping gel poured over....

Neater???
The piping gel adds a wonderful contrast to the mousse...
Cold, Soft and yum...

Nice....

You also have Katrina Kaif to keep you company! Ab ras barsega!

Sliced ...and still behaving itself. A little vodka would have added a kick to the mousse...so if you are not intending to feed kids...soak the cake in vodka and add a peg or two into the mousse...And be sure to let me know...here there were too many kids to even consider the "daaru" er vodka.

Try the Mango Sutra!!Mango Mousse Cake and live the bliss with the king of fruits...with out the mess.

So what are you baking today???