Author Notes
The original recipe (which is twice the amount of the mango mousse recipe and poured into a 9x13 pyrex, and without a cake base) came to me from a friend (and former co-worker) from India. I have made it several times in its original form, and many have asked me for the recipe. This dessert is wonderful and rich tasting but light enough to be eaten after a heavy brunch, lunch or dinner. For those of you who don’t want the hassle of making a cake as a base, just double the recipe for the mango mousse and mirror, and use a greased 9x13 pyrex pan. You can also pour some of the mango mousse into 1 or 2 prepackaged graham cracker crust pie shells, and use appropriately sized containers for any leftover mousse. The possibilities are endless! So here is my recipe and I hope you enjoy it! —Regine
Ingredients
- Sponge Cake Base
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7 tablespoons
confectioner's sugar
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3 1/2 tablespoons
vegetable oil (i.e. canola)
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4 tablespoons
water
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2
large eggs, separated
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1/2 teaspoon
vanilla
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1/2 cup
All Purpose Flour
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1 tablespoon
Cornstarch
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1 1/4 teaspoons
Baklng Powder
- Mango Mousse and Mango Mirror
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one 3 ounces
Mango or Peach Jello Box
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4 ounces
Cool Whip (regular, not reduced fat)
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1 1/2 cups
Mango Pulp (Indian store, about 1/2 of a 30oz can)
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4 tablespoons
Condensed milk
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1/2 cup
Hot Water
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3/4 cup
Mango Juice (or pulp)
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1 tablespoon
Water
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1/2 teaspoon
Lemon Juice
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1/2 tablespoon
unflavored gelatin
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1-2
mangoes, chopped (optional)
Directions
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SPONGE CAKE BASE:
Preheat the oven to 350 degrees.
Grease the bottom of a 9 inch springform pan. Do not grease sides.
Sift the cornstarch + flour + baking powder + icing sugar (yes, it's correct) into a mixing bowl.
Beat the egg whites till they stand in soft peaks & keep aside.
Lightly beat the oil + water + yolks + vanilla together & stir into the dry ingredients.
Beat until smooth. Fold the whites gently into the yolk mixture.
Turn into pan & bake for about 20 minutes or until well risen & golden brown. Leave in tin for 10 minutes, then unmold onto a cooking rack. Wash, dry and regrease same springform pan (but it may look even nicer if you use an 8 inch pan since cake shrinks a bit). Place cake back in pan, then pour mango mousse.
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MANGO MOUSSE:
Mix the jello with the 1/2 cup hot water. Let cool (but do not let it jell). In a separate container, mix the 1 1/2 cup mango pulp with the 4 tbsp condensed milk (not evaporated milk but the sweet version), and then pour into cooled jello mixture (make sure it has c ooled). Mix and add the cool whip. Whip until it’s all blended. I like to use my stand alone mixer to do so. Pour onto cake base, and then place in the freezer until it is set. You want the top set so that when you pour the mango mirror, it does not mix with the mousse.
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MANGO MIRROR:
Place lemon juice and and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft. Put the 3/4 cup mango juice (or pulp) into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water. When mixture is syrupy, pour over mango mousse. Place in freezer overnight or for a few hours.
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FINAL PRODUCT:
Remove mango mousse cake from freezer again. To serve, wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the mango mirror to separate it from the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Place cake back in fridge until it is defrosted or leave it outside about 2-3 hours prior to serving Optional - Cut 1 or 2 mangoes into slices or whatever shape you want and place on top of mirror in a decorative manner. I am not too good at that (as shown on picture) but maybe you can do a better job than I. Slice cake in wedges and serve in upright slices.
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