17 May 2014

Eggless Mango Mousse Cake

I have wanted to try mango mousse cake for a very long time and finally I got an opportunity to make it and it came out really well! This cake is 'gi-normous'!! In hindsight, it wouldn't have been so tall if I had layered it. Next time I make this, I will be layering it (check notes)

Also check out the Eggless Chocolate Mousse Cake and the Eggless Strawberry Mousse Cake!



Normally the base of a mango mousse cake is made of a mango cake or a vanilla cake soaked in mango juice, I felt it would be too much of mango so I made a chocolate base. You can go with this mango cake or vanilla cake(with eggs) or this eggless vanilla cake.

For the mousse, I went for an eggless one since I am not comfortable using raw eggs in mousse, you can use any of your favorite mousse recipe.



For the base cake I made this eggless dairy free chocolate cake. I chose this cake because it is extremely simple to put together and since it's egg free and dairy free, it stays good for a few days. There are plenty of chocolate cakes in this blog, you can choose your favorite. Or use any of your favorites! 
Whichever base cake you use, make sure it fits a 9 inch pan. The recipe is for a 9 inch mango mousse cake.

Bake the cake and set aside to cool completely.



Recipe adapted from - here

For the mango mousse

Ingredients
  • Mango puree - 2 cups
  • Whipping cream - 2 cups (I used Rich non dairy whipping cream)
  • Sugar - 2 tbsp (you can add more or less depending on the sweetness of the mango you use)
  • Gelatin - 4 tsp soaked in 4 tbsp of water (or) 3 tsp agar agar soaked in 3 tbsp water.
Method
1. Thaw 2 cups of cream in the refrigerator 2 hours before whipping the cream. Place the steel bowl and beaters in the freezer for 15 minutes before you start to whip.
2.Blend mangoes and required sugar to get 2 cups of puree. Set aside.


3. Soak gelatin in water, let it bloom for 5 minutes. Then microwave it for 30 seconds. Allow it to cool completely. It will become almost a clear solution. If using agar agar, add it to warm water and heat it up and stir for about a minute or until it becomes clear. 
4. Once it cools, add to the mango puree and mix well. Set aside.


5. Remove the base of a springform pan and set it on your serving platter or cake board. I built the sides of my pan with parchment paper since this is a tall cake and the sides of my pan is small.
6. Place the cooled cake inside the pan. Soak cake with sugar syrup (check notes). I used grape juice.


7. When you are ready to whip the cream, remove the cream from the refrigerator and the beaters and bowl from the freezer and whip the cream in medium to high speed until it forms stiff peaks. About 8 minutes.
8. Now fold the mango puree+gelatin mixture with the whipped cream. Mix well.
9. Add the mango mousse over the cake and spread well using a spatula or spoon.
10. Cling wrap and allow to set in the refrigerator for atleast 4 hours.



For the mango glaze
  • Mango puree - 1/2 cup
  • Gelatin - 2 tsp (or) 1.5 tsp agar agar
  • Water - 3 tbsp
1. Once the mousse is set, prepare the glaze. 
2. Soak 2 tsp of gelatin in 3 tbsp of water and allow to bloom for 5 minutes. Then heat it in a microwave or double boiler or gas for 30 seconds. Allow to cool completely. If using agar agar, add it to warm water and heat it up for a minute or until it becomes clear. Keep stirring to avoid it from clumping.


3. Blend mangoes to get 1/2 cup of mango puree. 
4. Once the gelatin or agar agar has cooled down, mix it with the 1/2 cup of mango puree. Mix well.
5. Pour over the set mousse and spread lightly.


6. Put the cake back in the refrigerator until the glaze sets completely. (Atleast 4 hours)
7. Once set, remove the springform pan slowly and remove the parchment paper slowly.
8. Slice and enjoy!


Notes
1. I made this in my 9 inch pan. If you do not want such a big cake, you can half this recipe easily and make it in a 6 or 7 inch pan. Remember to half the whipping cream measure too.
2. Next time I make this cake, I will layer it. For layering, slice the cake in two. Place the bottom layer of cake and spread half the mousse, then place the next layer of cake and spread the remaining mousse and then do the glaze on top. 
3. If you don't have a springform pan, use a cake ring or you can simply wrap a parchment paper around the cake tightly and continue.
4. I soaked the cake in some grape juice made from grape sqaush If you want to use sugar syrup to soak the cake layers - add 3 tbsp sugar to 1 cup of water, boil it and cool completely and use.
5. You can add some chopped mangoes over the cake layer before adding the mango mousse.
6. If you want to store the cake in the refrigerator, make sure you keep it covered otherwise the whipped cream will dry out.

Until next time,
 photo New signn_zps3ubziitr.png
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67 comments:

  1. just admiring the shots n cake both r too good

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  2. Wow; looks very professional. Very tempting clicks too.

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  3. Drooling........... Looks yummy n nice click

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  4. Want some mangoes Beulah!So yummy!Will try it out soon!

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  5. wowww it is just woooooow !!!!!!!!!!!! superb

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  6. Iam loving this cake and was excited to see that it was eggless however gelatine is not vegetarian so can agar agar be used to set the mousse???

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    Replies
    1. Hi, I have updated the recipe with agar agar measures.

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  7. Wau...a perfectly done mango mousse cake really tempting me....... :)

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  8. Beautiful pictures of the mousse! the step-by-step pictures are very helpful too.
    I have one question though, is the cream used in the recipe dairy or non-dairy?

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    Replies
    1. Thank you! It is non dairy whipping cream. I have mentioned in the post along with the brand name I have used. Do check.

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  9. OMG! It looks awesome dear....

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  10. this looks really awesome dear... I am yet to make mine... urs is really tempting me to go ahead and try soon... :)

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  11. Awesome piece of cake.. Mouth watering..

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  12. Can the mousse and the glaze be put in the freezer for some time initially to hasten the process?

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    Replies
    1. Freezer is not needed but yes, if you are in a hurry, you can but make sure you cling wrap when you put it in the freezer.

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  13. yummy and delicious cheese cake dr........

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  14. Drooling cake and looks professional .....

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  15. I am glad it turned out so good :) And I love the way you improvised the pan with parchment paper. Smart thinking! Love your latest post of Mango ice cream too :)

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  16. wondering how it is possible, GREAT beul

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  17. I tired this cake and turned out very well thank u on that .. But my mango glaze dint set out much as expected it was runny. .. Any solutions

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    Replies
    1. Thank you for the feedback! The mango glaze sets beautifully! If you follow the instructions carefully, it should work. Let the gelatin bloom and then heat it, then let it cool completely, then add to the mango puree and let it set completely. If you don't work on the gelatin carefully, it won't set. Also use a new pack gelatin.

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  18. Very neat cheesecake.. looking delicious...

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  19. hey there..really liked ur recipe and the clicks..came through this just in time with hubby's b'day coming in a few days.will let u know how it came out.one general question though, as a vegetarian I will use agar agar, for this recipe u have given the measurements but generally if u r using a gelatin based recipe, what ratio of agar agar would u use instead of gelatin?? would it be just like u have done here (just a bit more than half of the amount of gelatin or smthing else?)I would really appreciate ur help thanks

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    1. Hi! Do let me know how it turns out! As for your question, agar agar is more powerful than gelatin so generally you would need about half the gelatin measure. If you want to be more careful then you can use a little more than half the gelatin measure. As a basic rule use 1 tablespoon agar flakes to thicken 1 cup of liquid and 1 teaspoon agar powder to thicken 1 cup of liquid.
      This is my understanding. If you find out more, do share with me too!
      Cheers!

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  20. The cake looks amazing! Perfect dessert and such beautiful captures!!

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  21. Trying the cake now, can I use red wine instead of grape juice?? If yes then how??

    Thanks
    Nilu shah

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    Replies
    1. Yes you can, use very little. Just to mildly soak the cake.

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  22. Hi..wonderful recp. However, i hv never worked with gelatine or agar agar so far. Would prefer agar agar. But any tips to work with agar agar for the first time?

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    1. I've never worked with agar agar so far but what I do know is that, to activate agar agar it needs to be heated up. Mix with water and give it a rolling boil and when it's cooling down, make sure you stir often so that it doesn't form lumps. Happy baking!

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  23. Looks so yummy. Will definitely try it out as soon as good mangoes are available in the market.

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  24. Looks picturesque... Will try this week

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  25. Hi, the cake looks yummy :) can you please tell me where did you get that non dairy whipping cream? TIA

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    1. Where are you from? I am from Chennai.

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    2. I don't think you get non dairy creams in US but you get excellent dairy creams. You can use that. When using dairy creams, add little sugar if needed. Non dairy creams are pre sweetened so I did not add extra sugar. Taste and see, if needed add some extra sugar to the mango mousse.

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  26. Thanks for your reply, my son is allergic to dairy products and coconut that's why I want to try this recipe (with non dairy) ., :(

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    Replies
    1. Oh, I'm sorry about that! I'm don't think you get non dairy creams in US.

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    2. Smart n final has non diary cream b frosting pride. Just google it.

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  27. Hi Beulah, I'm in love with your cake. I wanted to try this with vanilla cake as base. so out of the two vanilla cakes you have specified, which is moist and suits this? and I should just soak the cake with sugar syrup? Please clarify. Thanks in advance.

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    Replies
    1. Of the two vanilla cakes I have mentioned one is with eggs and the other is egg free. Go with the one with eggs since that makes a 9 inch cake which is what you need for this recipe. Besides, it's my favorite cake, so soft, moist and spongy. The egg free vanilla cake makes a 6 inch cake so you will have to double the recipe, to suit this recipe.
      And yes, soaking with sugar syrup will be enough.
      Hope this helps and happy baking!

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  28. I have made this 2 nd time in 2 weeks n my guests have just lovedddd it. It's a super awesome recipe Beulah. Thx once again

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    1. Thank you so much for taking the time to come back and write a feedback! I'm glad your family loved it!

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  29. Hi Beulah! I'm going to try this next week for a family event. Has anyone had any success with agar agar?

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    1. Hi, there have been a huge positive feedback for this recipe but I really don't know how many used gelatin and how many used agar agar!

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    2. Hi Pooja,
      I tried this recipe with agar agar as per the directions provided by Beulah and it turned out perfect :)
      The only additional step would be to heat the mango puree slightly so that when you add the hot agar agar solution it doesn't set instantly.

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    3. Thank you for the feedback Rinku, I appreciate it! I'm sure many will find it useful!

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    4. Im happy to help Beulah!
      Your blog has provided me with a lot of information and inspiration to try different things :)

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    5. I'm glad my blog has been of help to you :) Thanks for stopping by!

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  30. Very tempting dessert ! Great presentation and thanks for sharing

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  31. @ Lalith : You could try using coconut cream or thick coconut milk ..

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  32. Excellent recipe! tried it yesterday and everyone loved it! I felt for the glaze it required little bit more mango, thats all I felt.

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    1. Thank you for coming back to leave a feedback!

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  33. Thank you for the wonderful recipe. Turned out really nice. Next time, i will also layer the cake. Nonetheless, came out very nice. Thanks again!

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  34. Hi - I really like the look of the cake as is, but when I try it I will layer it since some have commented that they will layer next time. My question: Why did you soak the cake layer? Is it because of the particular cake recipe you used? I have a very moist chocolate cake recipe and I would not think to soak it unless attempting to add another level of flavor. Thanks! And very much looking forward to trying this!

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    1. Hi Pam, thanks for stopping by! Generally whipped cream tends to absorb the moisture from the cake and leaves the cake dry, hence I soaked the cake. if you have a super moist cake, you can skip the soaking.

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    2. Okay, I did not know that. Thanks! Will report back after I try this!!

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  35. wowwwwwwwwwwwwwwwwwwwwwww !! Looks really Good

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  36. Thank you for this recipe it was lovely. I made a few modifications. I used mango juice to moisten the cake and I forgot to add the gelatin to my mango whipped cream, so it was a mango and whipped cream cake instead of mousse. In case you're wondering, it still worked well, thought it did not hold its shape quite as well as the one pictured. Next time I might use less gelatin for the glaze. Everyone was very impressed with this cake, the mango really shines through in this recipe!

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    Replies
    1. Thank you so much for the feedback! Glad it worked well for you :)

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