Mango Mousse Cake

I made a lot of  mango mousse cake while at the restaurant where I was attached during my baking school days. As they served it for buffet and required large quantity, it was made using commercial sponge pre-mix and mango puree. I find the sponge rather tasteless and usually a tad dry. The puree which was from the same local supplier, I felt it contain too much flavouring and chemicals. The amount of whipped cream was also a bit on the high side, compared to the amount of puree. The overall taste however wasn't too bad and one really couldn't fault them for their choice of ingredients due to their operating costs and the prices charged.

When it comes to making this cake at home, I am more selective in my choice of ingredients. Mango are not always in season and even if they are, they usually differ in taste. To maintain consistent taste in my mango mousse, I usually use a particular french brand of puree which is all natural and contains no additives. For garnishing and decorating, I would choose the ripe ones when buying them from supermarkets as these tends to be sweeter.

I paired this mousse with my usual chocolate sponge, as I love the combination. The top of the cake has a very thin layer of coloured gelatin, to prevent the mousse from drying in the fridge and to create a nice shine. This is more visible in the heart-shape cake below.

This is one of two 4" cake which I specially made for 2 close friends. The bottom layer of sponge is specially left exposed, to show the chocolate/mango combination. As usual, I like to garnish with gooseberry, besides the mango cubes and chocolate deco.



I had some leftover mousse from the two small cakes and made this 5" heart-shape one for myself and my roommates, using leftover cake trimmings which I compressed down to form the cake layers. This one is more cake than mousse, which is fine for personal consumption.