Mango Mousse cake with Jelly fruit balls（芒果慕斯蛋糕）

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Are you craving a real mango treat? This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango mirror graze topping.

This mango mousse cake comes with three layers. The layers consist of a base of sponge cake and the mango mousse filling mixed with fresh mango puree and whipped cream. To improve the structure of the cake, I added gelatin to the mousse filling. The third layer of the cake was topped with mango mirror glaze and was surprisingly amazing.




This is a “safer cake” especially for those who do not have a good skill to frost the cake. You can decorate the cake anyway you like. I made jelly fruit balls to garnish this mousse cake. I would like to point out the fruit jelly balls, which were inspired from the jelly moon cake recipe. I made the jelly balls in 3 different flavour which are, mango, papaya, and yogurt. You may pick any fruit you prefer or skip this stage if you do not want to make this cake fancy.

I baked my sponge cake in an 8”x3” round aluminum alloy cake tin with loose base which easy to release the cake. I changed to using an adjustable stainless steel round mousse cake ring.

The cake was topped with mango mirror graze and was surprisingly amazing. The smooth and silky texture offers perfect coverage; their pure, concentrated flavours and aromas bring this dessert to the next level.

For a little extra fun, I decorated the cake with these colourful jelly fruit balls. I made mango, carrot and yogurt flavours, which add a lovely chewy texture and a little burst of flavour to every bite.


How to use a mousse cake ring?

It is bottomless, do I need to use aluminum foil or plastic wrap to cover the bottom? You may cover the bottom to avoid any leakage. The most important step when making the mousse filling is to keep it in freezer for 10 to 15 minutes to thicken the filling.

Mousse cake ring do not have any bottom, so you need to put a dish at the bottom of the mold, preferably a flat-bottomed dish, or a cake board which is convenient to put in the refrigerator.  The general recipe is either to make biscuit crumbs or a cake as the base. I am using sponge cake for this recipe and then pour in the mousse filling, put it in the refrigerator until the mousse filling solidifies.

How to Remove the Cake from the Mold

Blow around the edge of the ring with a hairdryer set on medium or wrap a hot towel around the cake ring, gently pulled up the ring with your hands. If you forcefully drag the ring upward, it will result in an unfinished edge. If the sides of the cake have softened after unmolding, chill it for 15-20 minutes before proceeding.

Can I use other baking tin to make mousse cake?

Absolutely yes. You don't need to buy a mousse cake ring on purpose for making this mousse cake. You can use an 8" round aluminium alloy cake tin with loose base or a 8" springform pan for making mousse cake

 Full written steps, tips, and exact measurements are below. Keep scrolling!

INGREDIENTS

Chocolate sponge cake

(A)      4 egg yolks

            45ml milk

            40g melted butter

(B)       4 egg whites

            100g sugar

(C)       100g plain flour

            10g cocoa powder

            ½ tsp baking powder

 Mango mousse filling

(A)       350g mango puree

            60g sugar

(B)       2 tbsp gelatine powder

            6 tbsp cold water

(C)       350ml whipping cream

            35g sugar    

Mango Mirror Graze

100g mango puree

25g sugar

2 tsp gelatine powder

100ml cold water

METHOD

(A) Make the chocolate sponge cake

1. Whisk the egg yolks in a bowl, then add in the milk and melted butter, whisk all the ingredients in the bowl.

2. In a separate clean bowl, beat the egg whites until foamy, gradually add in the sugar three times, beat until stiff peak form.

3. Sift the flour mixture (C) to the meringue (step 2), gently but quickly fold flour mixture to the meringue with rubber spatula. Add in the egg yolks mixture (step 1), fold until all is well combined.

4.  Pour the batter into the 8” round baking pan lined with baking paper, smoothing the top and baked at the preheated oven 180°C for 35 – 40 minutes.

 (B) Prepare the mango mousse

1. Combine the gelatine powder and cold water in a bowl, whisking it well. Set aside for 5 minutes or until spongy. Place the bowl in a heatproof bowl or plate of hot water and stir until the gelatine dissolves. Let it cool slightly, before adding to the filling mixture.

2. In a heatproof bowl, combine the mango puree and water, placed over a saucepan of simmering water, stir until sugar completely melted. Remove from heat and immediately pour through a fine strainer to remove any lumps. Let it cool to room temperature.

3. Pour the gelatine mixture into mango mixture, stir well.  Cool the mixture with cold water to thicken the mixture.

4. Combine the whipped cream and sugar in a mixing bowl, beat the cream with hand mixer until 60% whipped, double in volume but still in liquid form.

5. Pour the cool mango mixture from step (3) into the whipped cream, stir the mixture well with a spatula until incorporated. Keep in a freezer for 15 minutes to thicken the mixture. (This step  will avoid the filling leak out from the mousse cake ring).

(C) Assemble the cake and set the mousse

1. Adjust the mousse cake ring to 8” which fits the sponge cake. Wrap with plastic wrap.  Place it on a plate or a cake board which is bigger than 8”, put the ready sponge cake inside the ring as a base. (Make sure to adjust the ring which is tight and fits to the cake).

2. Pour in the chilled mango mousse filling, smooth the top and refrigerate the entire cake for at least four hours or overnight. 

(D) Make the mango glaze

1. Combine the gelatine powder, sugar, and cold water in a bowl. Mix it well and place the bowl in a heatproof bowl or plate of hot water and stir until the gelatine dissolves. 

2. Pour in the mango puree and stir well, then pour it into the cake that has been refrigerated for 4 hours and keep it in the refrigerator again for another 1 hour. 


Jelly fruit balls

(A)

100g mango puree / carrot puree

1 tsp agar-agar powder

½ tsp jelly powder

50 g sugar

400 ml water

(B)

Yogurt jelly balls

200ml yogurt

1 tsp agar-agar powder

½ tsp jelly powder

50g sugar


METHOD

For the mango/carrot jelly, combine all the ingredients in a saucepan and bring to a boil, stirring until the sugar and jelly powders are completely dissolved. Pour into a round ice cube plastic tray and refrigerate for about 1 hour, or until set. Carefully unmould the jelly balls and set aside for decoration.

Repeat the same method for the yogurt jelly balls.


FINAL ASSEMBLY

Once the mousse cake and jelly fruit balls are ready, wrap the cake ring with hot towel, carefully remove the cake from the ring. Decorate the top with the jelly fruit balls and serve chilled.

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