Mango Yogurt Mousse Cake

  • I love mangos.  Especially sliced mangos dipped in chili lemon powder and coarse sea salt.  I also like mango yogurt mousse with a simple white cake and an oh so buttery and flakey pie crust cookie bottom.

    The recipe can be substituted with almost any fruit.  In culinary school, we did a similar cake with raspberries.  I’ve tried it with strawberries, peaches, and passion fruit– all very tasty.  Its best to choose fruits that are quite sweet and ripe to balance the tartness of the yogurt.
    The mousse cake can also be frozen and served like an ice cream cake.  My taste testers prefer them frozen or slightly thawed from the freezer.  Its a very refreshing dessert perfect for summer nights.
    Mango Yogurt Mousse Cake
    makes 12- 3” entremet rounds
    Components (from bottom to top):

    Preparation:

    Line 3″ entremet rounds with acetate strips.  Place shortbread cookie bottom inside.  Spread a little apricot jam to allow white sponge cake to adhere.  Follow with yogurt mousse, then finish with mirror glaze.  Let chill in the fridge to set up.  Unmold cake from entremet rounds and remove acetate strip before serving.

    Mango Yogurt Mousse

    Ingredients
    • 8 oz plain nonfat yogurt
    • 3 oz granulated sugar
    • 3 sheet silver gelatin, bloomed
    • 8 oz mango puree
    • 10 oz heavy cream, whipped to soft peaks, chilled
    Method
    1. Combine yogurt and sugar in small bowl.
    2. Warm up puree.  About 15-20 seconds in the microwave.  Add bloomed gelatin (squeezed of excess water) into warmed puree.  Stir until gelatin is dissolved.
    3. Add yogurt mixture into the puree.  Fold in whipped cream.
    4. Pour into prepared molds immediately.  The cold whipped cream will set the gelatin fairly quickly.
    5. Let sit on counter or place in fridge until ready to pour mirror glaze.

    Mango Mirror Glaze

    Ingredients
    • 1 1/2 sheet silver gelatin, bloomed
    • 2 oz water
    • 2 oz mango puree
    • 1 oz granulated sugar
    Method
    1. Add water, puree and sugar to sauce pot.  Heat and stir until sugar is dissolved.
    2. Remove from heat and add bloomed gelatin.  Stir until gelatin is dissolved.
    3. Let sit at room temperature until slightly warm to the touch.
    4.  Pour over prepared and set yogurt mousse.  The mirror glaze to set instantly because of the cold mousse.
     
    · · ·
    Newsletter
    cake
    Never Miss a Recipe!

    Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

    Daily Blog Posts
    Weekly Updates

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Comments

    Ocean Frieght

    Looks very lovely. I like the flavor.. Keep it up. Thanks for sharing..

    Alex

    Great looking recipe. Going to try and play with it to build my own ideas.

    I was wondering though, when you say “prepared molds”, do you mean grease the molds? Use a cooking spray? Or line them with parchment paper? Something else?

      Maryanne Cabrera

      Hi Alex, I’m sorry the directions were a bit confusing. I’ve updated it with links to the recipes for the crust and white cake. By prepared molds, I meant lining the entremet molds with acetate strips (plastic cake strips).

    Jasla

    Hi, could you tell me gelatin powder ratio cos I don’t use sheets
    Thanks 😊