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Indian Style Mango Mousse Cake Without Gelatin
An Indian style mango mousse cake without gelatin, featuring saffron-infused mousse, a mango marmalade center, and a glossy cocoa butter mango shell. Inspired by modern fruit-shaped pastries.
👥 6 Servings⏱️ Prep & Cook: 8h⏳ Prep: 1h🔥 Cook: 10 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Boil mangoes for ⏱️ 20 seconds, transfer to ice water, peel, and chop.
2
Puree most of the mango with lemon juice, reserving some cubes. Heat puree with lime juice, sugar, and pectin. Boil for ⏱️ 2 minutes.
lemon juice1 teaspoonlime juice2 tablespoons
3
Cool mixture, add mango cubes and saffron-infused milk. Freeze in half-sphere molds, then join halves for mango inserts.
saffron-infused milk1 tablespoon
4
Heat half of the cream, pour over white chocolate and reserved mango puree. Stir until smooth.
white chocolate, chopped6 ounces
5
Whip remaining cream to soft peaks. Fold into cooled chocolate mixture.
6
Fill mango molds halfway, insert frozen mango centers, cover with mousse. Freeze until solid.
7
Melt cocoa butter with white chocolate. Spray with yellow, red, and green colors for a realistic mango effect.
white chocolate, chopped6 ouncesYellow, green, and red food coloring spray
8
Garnish with crushed pistachios before serving.
Nutrition Facts
calories
290
fat Content
19g
serving Size
1 mango cake
fiber Content
2g
sugar Content
25g
sodium Content
35mg
protein Content
4g
trans Fat Content
0g
cholesterol Content
45mg
carbohydrate Content
30g
saturated Fat Content
12g
unsaturated Fat Content
5g
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