Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Cake with mango mousse and white chocolate

 
Cake with mango mousse and white chocolate
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $6.12 One serving costs about $6.12 One serving costs about $6.12

$6.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 gluten-free,gluten free dessert
spoonacular Score:7%

Spoonacular Score: 7%

 

You can never have too many dessert recipes, so give Cake with mango mousse and white chocolate a try. This recipe makes 10 servings with 2793 calories, 52g of protein, and 56g of fat each. For $6.12 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Head to the store and pick up cocoa, water, gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 75%. Try Mango Mousse With Chocolate Cake Lining, White Chocolate Mousse Cake 2, and White Chocolate Lime Mousse Cake for similar recipes.

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps cocoa
cocoa
6
6 eggs
eggs
4 Tbsps
4 Tbsps full of flour
full of flour
2 g sheets
2 g sheets gelatin
gelatin
0.35 oz
0.35 oz gelatin
gelatin
0.88 oz
0.88 oz gelatin
gelatin
24
24 cake - diameter cm
cake - diameter cm
some
some white chocolate candies
white chocolate candies "lindt"
some
some white chocolate candies
white chocolate candies "lindt"
some
some half of ​​mango
half of ​​mango
14.11 oz
14.11 oz mango pulp
mango pulp
8.82 oz
8.82 oz mascarpone
mascarpone
5 Tbsps
5 Tbsps powdered sugar
powdered sugar
6 Tbsps
6 Tbsps sugar
sugar
7.06 oz
7.06 oz sugar
sugar
1
1 sachet vanilla bean sugar
sachet vanilla bean sugar
2.03 oz
2.03 oz warm water
warm water
6.76 oz
6.76 oz water
water
0.86 oz
0.86 oz whipped cream
whipped cream
1.27 cups
1.27 cups whipped cream
whipped cream
1.9 cups
1.9 cups whipped cream
whipped cream
5.29 oz
5.29 oz white chocolate
white chocolate
5.29 oz
5.29 oz white chocolate
white chocolate
5.29 oz
5.29 oz white chocolate
white chocolate
5.29 oz
5.29 oz white chocolate
white chocolate
2 Tbsps cocoa
2 Tbsps
cocoa
6 eggs
6
eggs
4 Tbsps full of flour
4 Tbsps
full of flour
2 g sheets gelatin
2 g sheets
gelatin
0.35 oz gelatin
0.35 oz
gelatin
0.88 oz gelatin
0.88 oz
gelatin
24 cake - diameter cm
24
cake - diameter cm
some white chocolate candies
some
white chocolate candies "lindt"
some white chocolate candies
some
white chocolate candies "lindt"
some half of ​​mango
some
half of ​​mango
14.11 oz mango pulp
14.11 oz
mango pulp
8.82 oz mascarpone
8.82 oz
mascarpone
5 Tbsps powdered sugar
5 Tbsps
powdered sugar
6 Tbsps sugar
6 Tbsps
sugar
7.06 oz sugar
7.06 oz
sugar
1 sachet vanilla bean sugar
1
sachet vanilla bean sugar
2.03 oz warm water
2.03 oz
warm water
6.76 oz water
6.76 oz
water
0.86 oz whipped cream
0.86 oz
whipped cream
1.27 cups whipped cream
1.27 cups
whipped cream
1.9 cups whipped cream
1.9 cups
whipped cream
5.29 oz white chocolate
5.29 oz
white chocolate
5.29 oz white chocolate
5.29 oz
white chocolate
5.29 oz white chocolate
5.29 oz
white chocolate
5.29 oz white chocolate
5.29 oz
white chocolate

Equipment

baking paper
baking paper
food processor
food processor
whisk
whisk
microwave
microwave
toothpicks
toothpicks
oven
oven
sauce pan
sauce pan
spatula
spatula
knife
knife
bowl
bowl
frying pan
frying pan
baking paper
baking paper
food processor
food processor
whisk
whisk
microwave
microwave
toothpicks
toothpicks
oven
oven
sauce pan
sauce pan
spatula
spatula
knife
knife
bowl
bowl
frying pan
frying pan


Instructions

  1. It sounds complicated, But it is not so.
  2. First make the syrup, to have time to cool until the sponge cake is ready.
  3. Syrup: In a saucepan put together water and sugar and boil Them until They are Completely dissolved. Let it cool THEN add rum and vanilla.
  4. Sponge cake:
  5. Separate the eggs and, in a very clean and dry bowl, whip the egg whites until stiff. Add the sugar, spoon by spoon, mixing well after each addition.
  6. When sugar has melted, add yolks, one at the time, THEN flour mixed with cocoa (previously sifted) whisking from the bottom up.
  7. Bake the sponge cake in preheated oven at 180 C, Covered in a pan with parchment paper. It Should Be Ready in about 20 -25 min. Do the toothpick test (but do not open the oven Before 20 min.)
  8. When is ready, remove it from the pan and leave it on a rack to cool.
  9. Mango Mousse:
  10. Soak the gelatine in a cup of warm water (in 60 ml water)
  11. Make the whipping cream with powdered sugar 5 tablespoons chilled THEN it until you prepare the Mangoes.
  12. Peel Mangoes, food processor crush THEM THEN add the dissolved gelatin and stir well (if there are still visible gelatin granules, heat it only 30 seconds in the microwave).
  13. After you mix well mango puree with gelatin, incorporated it into the whipped cream and set aside until we soak the sponge cake with the syrup. (It is better to cut the sponge cake before you mix the mango puree with the gelatin, and soak it right before you assemble the cake, after the mousse is ready)
  14. I will tell you the exact order you SHOULD work, so do the fallowing:
  15. Begin to assemble the cake, (put together the sponge cakes and mango mousse), after That put the cake into the fridge until you make the mascarpone mousse Which We will pour it on top of the cake.
  16. So, in a pan with removable ring, put the first layer of the sponge cake (soaked in syrup), THEN pour a third of the cream and level it well. Do this with the rest of the sponge cakes and the rest of mango mousse. If the last layer of the cream is not enough, that's OK, anyway We will have on the top mascarpone mousse.
  17. Put the cake into the fridge and start to make the mascarpone mousse:
  18. Soak the gelatine in 60 ml of warm water.
  19. Melt together the white chocolate with the heavy cream (do not boil!), THEN let it cool at room temperature. When it is warm enough for your finger, add the gelatin and stir well.
  20. Little Mix the mascarpone cheese until creamy (a few seconds) then, gradually add melted white chocolate with heavy cream. Homogenized Pour the mousse on top of the cake until the top edge of the pan.
  21. Enter the cake in the fridge and let it harden for at Least 3 hours. (Or overnight if you have the patience).
  22. When is cool, we CAN make the glaze:
  23. Put a sheet of gelatin to soak for 10 minutes in a glass with warm water.
  24. In a heavy saucepan melt chocolate with cream (do not boil) and When is cool enough (finger temperature) add gelatin and stir well. Let it cool until thicken a little bit!
  25. Pour the glaze over the cake after you CAREFULLY removed the ring (Would be ideal if Will you put the cake on a rack to drain well the glaze) and THEN put the chocolate candies on top (When the glaze is still soft).
  26. The mango flower I did it like this: I cleaned the mango, I cut it in half, THEN I sliced it very thin and I Interpolated the slices in a rose shape. i worked the flower on the plate, THEN I Transferred it with a knife on the cake.
  27. Put the cake in the fridge and start to make rectangular white chocolate decorations. I mention That They are optional, Because my cake Did not come out perfectly from the removable ring, I decided to do the trick for garnish.
  28. So I melted the chocolate on a steam bath, I Measured the height of the cake and I cut two strips of baking paper with the height of the cake.
  29. On your counter top put the parchment paper to Where You Will Work. Spread melted white chocolate well on the surface of the strips and level it well with a spatula (it SHOULD be tick enough, about 2-3 mm) then mark rectangles Them how wide you want to be. Cut the rectangles with a knife (When chocolate is still soft) and THEN put the strips on a wooden board in the refrigerator for 5 minutes to harden well.
  30. Take the cake and the decorations out of the fridge and stick the white chocolate rectangles with melted white chocolate. Leave the cake in the refrigerator until you serve Will.
  31. I Realized That the cake tastes better if you leave the cake out of the fridge for at Least 15 minutes to warm up a little.
  32. It is very refreshing, not too sweet, the key to create and if you find it's not sweet enough, add more powdered sugar in the mousse, not granulated!
  33. After 2-3 days, it's Even better :-) if you survive until THEN!
  34. Enjoy it and take my advices!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.92
Ingredient
2 tablespoons cocoa
6 eggs
4 tablespoons full of flour
2 g sheets gelatin
10 grams gelatin
25 grams gelatin
24 cake - diameter cm
some white chocolate candies "lindt"
some white chocolate candies "lindt"
some half of ​​mango
400 grams mango pulp
250 grams mascarpone
5 tablespoons powdered sugar
6 tablespoons sugar
200 grs sugar
1 sachet vanilla bean sugar
100 milliliters whipped cream
300 milliliters whipped cream
450 milliliters whipped cream
150 grams white chocolate
150 grams white chocolate
150 grams white chocolate
150 grams white chocolate
Price
$0.16
$1.44
$0.15
$0.14
$0.71
$1.78
$38.57
$1.55
$1.55
$0.07
$2.29
$1.25
$0.13
$0.10
$0.28
$0.06
$0.34
$1.03
$1.55
$4.02
$4.02
$4.02
$4.02
$69.23

Nutritional Information

Quickview
2954 Calories
54g Protein
65g Total Fat
540g Carbs
33% Health Score
Limit These
Calories
2954k
148%

Fat
65g
100%

  Saturated Fat
32g
205%

Carbohydrates
540g
180%

  Sugar
360g
400%

Cholesterol
891mg
297%

Sodium
4631mg
201%

Get Enough Of These
Protein
54g
108%

Iron
25mg
144%

Vitamin B2
2mg
135%

Vitamin B1
1mg
122%

Phosphorus
1186mg
119%

Selenium
78µg
112%

Folate
367µg
92%

Manganese
1mg
82%

Calcium
744mg
74%

Vitamin B3
14mg
73%

Vitamin A
2808IU
56%

Vitamin B5
4mg
43%

Vitamin B12
2µg
39%

Copper
0.71mg
36%

Zinc
4mg
32%

Potassium
1041mg
30%

Magnesium
110mg
28%

Vitamin B6
0.48mg
24%

Fiber
5g
22%

Vitamin E
2mg
19%

Vitamin D
2µg
14%

Vitamin K
9µg
9%

Vitamin C
6mg
8%

covered percent of daily need

Related Recipes