Dessertscookfastrecipes4.9
Korean Mango Mousse Cake
An elegant Korean Mango Mousse Cake with mango cube and puree insert, whipped mango ganache, and a realistic mango-shaped glaze for a patisserie-style dessert.
👥 6 Servings⏱️ Prep & Cook: 12h⏳ Prep: 1h 30m🔥 Cook: 10 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Peel mangoes, cube most, and puree the rest with lemon juice.
lemon juice1 tsp
2
Strain puree, mix with lime juice, sugar, and pectin, bring to a boil, cook ⏱️ 2 minutes, then cool.
lime juice1 tbsppectin3g
3
Add mango cubes, optional liqueur, fill half-sphere molds, freeze, then join halves into spheres and refreeze.
4
Heat first half of cream with lemon verbena, infuse ⏱️ 20 minutes, strain over white chocolate to melt.
white chocolate, chopped200gWhite chocolate and cocoa butter (1:1 ratio)
5
Add bloomed gelatin, mango puree, remaining chilled cream, and liqueur, blend, then chill overnight.
mango puree100ml
6
Whip chilled ganache, fill molds halfway, add frozen mango spheres, top with more ganache, freeze until firm.
7
Coat with white chocolate-cocoa butter mix, spray with colored cocoa butter for realistic finish.
white chocolate, chopped200gWhite chocolate and cocoa butter (1:1 ratio)
8
Let thaw slightly before serving for the perfect texture.
Nutrition Facts
calories
320
fat Content
20g
serving Size
1 cake
fiber Content
2g
sugar Content
26g
sodium Content
40mg
protein Content
4g
trans Fat Content
0g
cholesterol Content
50mg
carbohydrate Content
30g
saturated Fat Content
12g
unsaturated Fat Content
6g
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