Mango Mousse Cake

Mangoes are almost going off the shelves at the markets......and when we got our small basket, we relished our share of this King of fruits. The last three mangoes stayed wrinkled and I though the best way is to make a mousse and finish the season.

A Vanilla Sponge  was made in advance. What you need is :-
3 Eggs, 4.5 tbsps of Sugar, 9 Tbsps of All purpose flour and Half a teaspoon of Vanilla sugar.
 Beat the eggs and sugar at high speed until stiff. This would take close to 20 - 25 minutes. Add the sifted flour and vanilla sugar spoon by spoon. Fold in gently so that the batter stays aerated. Line a springform pan with wax paper and pour the batter into it. Bake in a preheated oven at 180 degrees  for 15- 25 minutes. Once the cake has cooled ..remove the wax paper and place it back in the pan.

Now for the Mousse......
3  - Mangoes
4 tablespoons sugar
A pinch of salt
250 Ml whipping cream
A sachet of unflavored gelatin ( approx 10 gms)
Half a cup of Mango Juice.

First, Puree the mango, sugar and salt together in a food processor. Strain the puree so that no lumps or reeds are left. Set aside. Melt gelatin in a tablespoon of water & mix it in the puree.

Wipe the mixer bowl clean & place in the freezer along with the whisk attachment for about 15 minutes. Pour the whipped cream and whip it to stiff peaks.Add it in batches, and fold in gently. Spare some for decoration.

As the cream folds in the mixture would be  creamy smooth and pale yellow. Wet the sponge with mild sugar syrup to soften it. Pour the mousse into it and allow it to set in the refrigerator for about 30 minutes.

Take the mango juice - mix in half a teaspoon of gelatin and pour over the mousse for the glaze. Allow it  to set again in the refrigerator for an hour. Run a knife along the side and take off the rim of the springform pan. Pipe the remaining cream to decorate.

With all the ingredients in tow.......a mousse turns out like this ...........I must say this is so so irresistible......