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Vegan Mango Mousse Cake with Lemon Verbena
A stunning fruit-shaped vegan mango mousse cake with a fresh mango insert, infused with lemon verbena for a fragrant twist, coated in vibrant glaze for a lifelike mango appearance.
👥 6 Servings⏱️ Prep & Cook: 4h⏳ Prep: 1h🔥 Cook: 20 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Prepare the mango insert by heating mango puree, lime juice, and sugar. Add agar agar and simmer for ⏱️ 2 minutes. Cool slightly, stir in diced mango and optional mango liqueur. Pour into half-sphere molds, freeze until solid.
mango puree1 cupcup mango puree1/2lime juice1 tbsp
2
Heat half of the coconut cream with fresh lemon verbena leaves until simmering. Remove from heat, cover, and infuse for ⏱️ 20 minutes. Strain and cool.
coconut cream (chilled)1 cupfresh lemon verbena leaves1 tbsp
3
Whip the remaining coconut cream until fluffy. Blend in mango puree, maple syrup, and vanilla. Dissolve agar agar in water, bring to a boil, and fold into the mousse along with infused cream.
coconut cream (chilled)1 cupmango puree1 cupcup mango puree1/2
4
Fill mango-shaped silicone molds halfway with mousse, insert frozen mango centers, and top with more mousse. Smooth the surface and freeze until firm.
5
Melt dairy-free white chocolate with cocoa butter. Divide into bowls, tint with natural yellow, orange, and green coloring to mimic a ripe mango.
dairy-free white chocolate1 cupNatural yellow, orange, and green coloring
6
Remove frozen cakes from molds and coat with the colored chocolate mixture. Optionally spray with a cocoa butter mixture for a velvet texture.
7
Chill for ⏱️ 1 hour before serving.
Nutrition Facts
calories
290
fat Content
18g
serving Size
1 cake
fiber Content
2g
sugar Content
23g
sodium Content
25mg
protein Content
3g
trans Fat Content
0g
cholesterol Content
0mg
carbohydrate Content
30g
saturated Fat Content
13g
unsaturated Fat Content
4g
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