Main Ingredients:
6-inch sponge cake: 1; Cream: 150g; Mango flesh: 200g; Yogurt: 100g; Cold water: 50ml; Fruit juice: 100ml.
Additional Ingredients:
Granulated sugar: 20g; Gelatin sheets: 10g; Gelatin powder: 5g.
Taste: Sweet; Technique: Other; Time: One hour; Difficulty: Easy.
Step-by-Step Guide to Making Mango Mousse
Cut the mango flesh into cubes, put it in a large bowl with yogurt and sugar.
Puree the mixture in a blender and set aside.
Soak gelatin sheets in water until soft, then squeeze out excess water and heat over a double boiler until melted.
Pour the melted gelatin into the mango puree and mix well.
Whip the cream until stiff peaks form.
Stir one-third of the whipped cream into the mango mixture, then pour the mango mixture back into the remaining whipped cream.
Cut the cake into two or three layers according to preference.
Place one layer in a cake mold.
Pour a layer of mousse, place another cake layer, pour another layer of mousse, smooth the top, and refrigerate.
To make the mirror glaze, mix gelatin powder with 50ml cold water, let it set, then heat over a double boiler until melted.
Pour the gelatin mixture into the fruit juice, mix well, pour into the cake mold to create a smooth glaze, and refrigerate.
After chilling in the refrigerator for several hours, decorate with diced mango before serving.
