Viral Mango Mousse Cake

Ingredients

• 3 Ripe mangoes (Preferably Champagne or Alphonso; peel, cut away from the cores, blend smooth, and strain. Use the resulting puree for the components below.)
• 200 g Mango puree (For the mango confit; use strained puree made from the ripe mangoes.)
• 15 g Lemon juice (For the mango confit)
• 35 g Granulated sugar (For the mango confit)
• 4 g Pectin NH (Mix with the sugar before adding. May be replaced with gelatin or omitted when using deep molds or layering loosely.)
• 360 g Heavy whipping cream (Whip to soft peaks for the mousse)
• 360 g Mango puree (For the mango mousse; divide into 180 g to heat and 180 g to add cold.)
• 60 g Granulated sugar (For the mango mousse)
• 10 g Powdered gelatin (Bloom in cold water for 5–10 minutes before using. The source does not specify the water quantity.)
• Cold water (Use enough to bloom the gelatin; quantity not specified in the source.)
• 200 g All-purpose flour (For the biscuit base)
• 115 g Butter (For the biscuit base; soften before creaming)
• 80 g Powdered sugar (For the biscuit base)
• 16 g Almond flour (For the biscuit base)
• 40 g Whole egg (Approximately one small egg, beaten before adding)
• 0.25 tsp Salt (For the biscuit base)
• 300 g White chocolate (For the coating)
• 75 g Cocoa butter (Add more for a thinner dipping texture)
• Oil-based yellow food coloring (Add to taste, starting with yellow)
• Oil-based orange food coloring (Add small dabs after the yellow for a natural mango tone)

Steps

1. 1

   Prepare the mango puree. Peel the ripe mangoes and cut the flesh into medium-sized pieces, avoiding the cores. Blend until completely smooth, then strain through a fine sieve to remove fibers and remaining chunks.

2. 2

   Make the mango confit insert. In a small bowl, whisk the 35 g sugar and 4 g pectin NH together until evenly combined.

3. 3

   Add 200 g mango puree and 15 g lemon juice to a saucepan. Warm over medium heat until hot but not yet boiling.

4. 4

   Slowly whisk the pectin-sugar mixture into the warm mango puree. Bring the mixture to a boil and cook for 1–2 minutes, stirring constantly, until slightly thickened.

5. 5

   Pour the confit into half-sphere silicone molds about 3–4 cm in diameter. Freeze for at least 3 hours, or until completely set.

6. 6

   Bloom the gelatin by stirring the 10 g powdered gelatin into cold water. Let it stand for 5–10 minutes until hydrated.

7. 7

   Place 180 g mango puree and the 60 g mousse sugar in a saucepan. Warm gently until hot, but do not allow it to boil.

8. 8

   Remove the mango mixture from the heat. Add the bloomed gelatin and stir until the gelatin is fully dissolved.

9. 9

   Add the remaining 180 g cold mango puree to the warm mango base. Stir to combine and cool the mixture sufficiently that it will not melt the whipped cream.

10. 10

    In a large bowl, whip the 360 g heavy cream to soft peaks. The cream should hold a gentle shape but remain smooth and pliable rather than stiff.

11. 11

    Gently fold the cooled mango base into the whipped cream in 2–3 additions. Fold just until uniform, then use the mousse immediately.

12. 12

    Fill mango-shaped silicone molds approximately halfway with the mousse.

13. 13

    Place one frozen mango confit dome in the center of each mold. Cover with additional mousse until the molds are level, then smooth the tops.

14. 14

    Freeze the filled molds until the mousse cakes are solid, preferably overnight.

15. 15

    Prepare the biscuit base while the mousse freezes. Cream the softened butter and powdered sugar together until pale and smooth.

16. 16

    Add the egg, salt, and almond flour to the creamed butter mixture. Mix until evenly combined.

17. 17

    Add the all-purpose flour and mix only until a dough forms; avoid overmixing.

18. 18

    Chill the dough for 30 minutes. Roll it out and cut oval or round biscuit shapes sized to match the mango molds.

19. 19

    Preheat the oven to 350°F (175°C). Bake the biscuit bases for 10–12 minutes, until set and lightly golden at the edges. Cool completely.

20. 20

    Prepare the coating. Melt the white chocolate and cocoa butter together until smooth. Cool the mixture to approximately 90–95°F (32–35°C), which gives a suitable dipping consistency and helps prevent the frozen mousse from melting.

21. 21

    Color the coating with oil-based food coloring. Begin with yellow, then add small dabs of orange until the color resembles a natural mango.

22. 22

    Unmold the frozen mango mousse cakes, keeping them frozen while working. Dip each cake into the coating, turning as needed to cover it completely.

23. 23

    If desired, touch up the coating with a brush or airbrush to create a more natural color gradient.

24. 24

    Place each coated mango mousse cake on a cooled biscuit base. Transfer the assembled cakes to the refrigerator and thaw for 1–2 hours before serving.

Notes

The recipe source does not specify the amount of water for blooming the gelatin. Pectin NH may be replaced with gelatin or omitted when using deep molds or layering loosely. Keep mousse cakes frozen during dipping and thaw in the refrigerator for 1–2 hours before serving.

Nutrition per serving

• dessert
• French pastry
• mango
• mousse cake
• frozen dessert
• baked biscuit
• white chocolate
• make-ahead