I made this mango cake during MCO lockdown for someone who loves mango but is not keen on cream cheese. It looks similar to a mango cheesecake but the filling is softer and can still hold in place at room temperature.
The ingredients were also pretty basic and had most of the items in the pantry. Moreover mangoes were really reasonable and there were many choices.
I used milk mango for the mousse layer and Chukunan mango for the topping. Surprisingly I only used about 2 mangoes for the topping. The trick is to slice it really thinly. For the ease of shaping it, it needs to be not too ripe and not under-ripe. If it is too ripe, it is too mushy and will degrade. If it is under-ripe, it will be too hard.
Mango Mousse Cake Recipe
(a) Crust base
100g almond flour
60g butter
1 pinch of salt
(b) Mousse Layer
150ml whipping cream
200g mango
1 tbs honey
1 tbs gelatin
(c) Mango Topping
2 mangoes
Method
Cover the base of the pan with parchment paper. Pour melted butter and mix it with almond flour and salt. Make a dough and press it onto the pan. Roast it for 5-10 minutes 160C and leave it to cool.
Whip up whipping cream and pour in mango, honey and melted gelatine. Pour it into cake tin. Refrigerate it for at least 4 hours.
Slice the mango thinly and start from the centre to decorate it. Refrigerate it for 1 hour.
To remove the sides of the cake tin, use a warm cloth to wrap it then remove it.
