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Japanese Mango Mousse Cake with Marmalade Insert
A Japanese mango mousse cake shaped like a fresh mango, filled with tangy mango marmalade, layered with mango-infused white chocolate mousse, and finished with a velvet spray coating.
👥 6 Servings⏱️ Prep & Cook: 12h⏳ Prep: 2h🔥 Cook: 10 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Prepare the mango marmalade insert by blending part of the mango into purée, combining with lemon juice, sugar, and pectin, then boiling for ⏱️ 2 minutes. Fold in diced mango and optional liqueur. Pour into half-sphere molds and freeze.
lemon juice1 tspsugar50 gpectin5 g
2
Heat cream with lemon verbena, steep for ⏱️ 20 minutes, then strain over chopped white chocolate. Stir until melted, add gelatin, remaining mango purée, chilled cream, and optional liqueur. Blend until smooth and chill overnight.
white chocolate, chopped200 gwhite chocolate150 gmango purée200 g
3
Whip chilled mango ganache until creamy. Fill mango-shaped molds halfway, add frozen marmalade inserts, then top with more mousse. Freeze until solid.
4
Melt white chocolate with cocoa butter for coating. Spray or dip cakes, then finish with yellow and green cocoa butter spray for a realistic mango look.
white chocolate, chopped200 gwhite chocolate150 gcocoa butter150 gYellow and green cocoa butter spray
Nutrition Facts
calories
280
fat Content
16g
serving Size
1 cake
fiber Content
2g
sugar Content
22g
sodium Content
30mg
protein Content
4g
trans Fat Content
0g
cholesterol Content
40mg
carbohydrate Content
28g
saturated Fat Content
10g
unsaturated Fat Content
5g
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