Mango Mousse Cake

I made this mango mousse cake as a surprise for my dad's birthday.

You'll need around 5 ripe medium sized mangoes for this recipe.

Click here for my chiffon cake base recipe.

Ingredients

1x Chiffon cake base, cut into 2 even layers
300ml Thickened cream
3 tbsp icing sugar, sifted
300g Mango, pureed (remove 2 tbsp for swirl effect)
200g Mango, cut into 2cm cubes
15g gelatine powder
100ml thickened cream, extra
1 tbs icing sugar, extra


Method

1. Dissolve gelatine in 50ml hot water. Keep warm for use later.
2. Add icing sugar to cream, then whip until stiff.
3. Add gelatine solution into mango puree and mix well.
4. Add mango gelatine mixture into whipped cream and combine well.
5. Line the inner circumferance of a spring form cake pan with plastic cake tape (or clear cellophane cut to size if none available).
   
6. Put 1 layer of cake onto cake pan and top it with mango mousse filling. Add in the mango cubes and top it with some mousse just enough to cover the mango cubes.
7. Put on the other cake layer and pour all the mousse over it.
8. To create the swirl effect on top of cake, drop one teaspoon of mango puree on the cake surface and swirl the puree with a toothpick. I put 1 teaspoon on the middle of the cake and the rest at clock position of 12, 2, 4, 6, 8 and 10.
9. Whip the extra cream and extra icing sugar in a clean mixing bowl, then pipe some rosettes around the cake to decorate.
   
10. Chill cake for at least 4 hours (best overnight) before serving.
    

Notes & Tips

You can omit the swirl effect and just decorate the cake with sliced mangoes

Trim the chiffon cake to be smaller than the springform pan. This way the mousse will cover the whole cake when you pour it into the cake tin and you don't need to cream the cake.
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