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Asian Mango Mousse Cake with Mango Marmalade Insert
A luxurious Asian mango mousse cake with a vibrant mango marmalade insert, mango-infused white chocolate mousse, and a delicate glaze finish.
👥 6 Servings⏱️ Prep & Cook: 8h⏳ Prep: 1h 20m🔥 Cook: 5 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Peel and cube the mangoes. If needed, blanch in boiling water for ⏱️ 20 seconds and transfer to ice water for easier peeling.
2
Blend most of the mango into puree, reserving some cubes. Heat puree with lime juice, sugar, and pectin until boiling. Cook for ⏱️ 2 minutes.
fresh lime juice2 tablespoonssugar80gpectin5g
3
Cool to room temperature, then stir in reserved mango cubes and optional mango liqueur. Pour into half-sphere silicone molds and freeze.
mango liqueur (optional)1 tablespoon
4
Join two frozen halves to create full spheres and return to freezer.
5
Heat first portion of cream with lemon verbena, bring to boil, cover, and infuse for ⏱️ 20 minutes.
6
Strain over white chocolate, stir until smooth, add gelatin, then stir in mango puree, chilled cream, and optional mango liqueur. Blend and chill overnight.
white chocolate, chopped200gwhite chocolate (for coating)150gmango puree150mlmango liqueur (optional)1 tablespoon
7
Whip ganache until firm. Fill molds halfway with mousse, place inserts in center, and fill to top. Freeze until solid.
8
Melt white chocolate with cocoa butter and coat frozen cakes. Optionally, spray with yellow cocoa butter for a velvet finish.
white chocolate, chopped200gwhite chocolate (for coating)150gcocoa butter (for coating)150gOptional: yellow cocoa butter spray for velvet finish
9
Decorate as desired and serve chilled.
Nutrition Facts
calories
320
fat Content
20g
serving Size
1 cake
fiber Content
2g
sugar Content
27g
sodium Content
40mg
protein Content
4g
trans Fat Content
0g
cholesterol Content
45mg
carbohydrate Content
32g
saturated Fat Content
12g
unsaturated Fat Content
6g
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