Effectively it’s right here! A Vegan Mango Mousse Cake that’s very easy to make!
When you get the dangle of creating mousse desserts it’s actually a no brainer!
Mousses ought to all the time include three issues
A fortified base taste, a meringue to lighten all of it up and whipped cream for added stability and for that wealthy and creamy texture!
Fruit mousses require extra strengthening brokers than different kinds of mousse recipes like chocolate mousse for instance
Cashews and white chocolate do an incredible job of fortifying a fruit mousse, nonetheless not everybody can get these components or likes to make use of them! #ME
Due to this fact I’ve created 2 totally different variations of this mousse recipe, so you should definitely learn beneath the “notes for achievement” for the substitutions and to see which model suits you greatest! Additionally the video tutorial reveals you first hand the variations between the 2!
Coconut sponge cake is the bottom for my mango mousse cake at this time
However in fact you should utilize any cake you’re keen on essentially the most! Consider me I virtually went with chocolate however I assumed I’d make some folks mad with that one!
Notes for Success:
Agar generally is a difficult ingredient to work with. Take note of the energy of agar you’re utilizing compared to the one which creator of the recipe is utilizing I usually use 900 energy in my recipes SPECIFICALLY THIS BRAND BY Landor Buying and selling Co *not sponsored
There are such a lot of manufacturers of vegan whipped cream now and I’m utilizing Nation Crock *not sponsored. You should utilize any model or my do-it-yourself recipe if you happen to desire, the entire quantity in quantity to be folded into the mousse shall be 1 cup. That is ½ cup of liquid nation crock since that model whips to double quantity.
Nonetheless all vegan whipping cream is totally different for instance 1 cup of liquid SILK vegan whipping cream solely yields 1 cup of whipped quantity, it actually doesn’t achieve any quantity in any respect! Which is why I listed this ingredient in each liquid cups and quantity whipped measure.
CLICK HERE FOR ALL THE INFORMATION ABOUT VEGAN WHIPPING CREAM
Many individuals can’t get vegan white chocolate and don’t like to make use of cashews as nicely, so I’ve created 2 variations of this recipe. Actually I desire model 2 since I’m somebody who doesn’t love cashew based mostly desserts!
In model 2 pictured beneath, I’ve substituted each the cashews and white chocolate with vegan cream cheese and canned mango pulp which has added sugar, whereas all the opposite components remained the identical.
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE MANGO MOUSSE CAKE
For extra superior mousse recipes click on the hyperlinks beneath!
Chocolate Coated Strawberry Mousse Cake
Mango Mousse Cake model 1
Whole time
Components
- For the Coconut Cake
- Coconut Milk 14 Tablespoons (210ml)
- Coconut Extract 1 teaspoons (5ml)
- All Objective Flour 1½ cups + ⅓ cup cup (235g)
- Egg Replacer 1½ teaspoons *I’m utilizing Bob’s Purple Mill
- Granulated Sugar 10 Tablespoons (125g)
- Baking Powder 1½ teaspoons
- Baking Soda 1 teaspoons
- Salt ½ teaspoon
- Vegan Butter Melted or Vegetable Oil 9 Tablespoons (270ml)
- Unsweetened Coconut 1½ cup (125g)
- For the Mango Mousse:
- Recent Mangoes 4 massive or 2 cups puree
- Lemon Juice 2 Tablespoons (30ml)
- Vegan White Chocolate 4 ounces (113g) *see notes
- Cashews ½ cup (75g) *see notes
- Plant Milk ½ cup (118ml)
- Agar 1 teaspoon
- Liquid Aquafaba ¼ cup (60ml)
- Vegan Whipped Cream ¾ cup liquid to make 1½ cup whipped quantity *see notes
- 1 drop yellow meals coloration *non-compulsory
- For the Mango Compote Layer:
- 1½ cups chopped recent mango
- Water 4 Tablespoons
- Cornstarch 2 teaspoons
- Sugar 2 Tablespoons
Directions
- First put together your coconut cake layers by greasing & parchment lining 1-7″ cake pan & 1-6″ cake pan
- Preheat the oven to 350°F
- Place the entire cake components aside from the coconut right into a meals processor and course of till easy batter (about 20 seconds)
- Add the coconut flakes and pulse once more to distribute evenly
- Pour batter evenly between the cake pans
- Bake in a preheated oven at 350°F for 25-Half-hour or till a toothpick inserted into the middle comes out clear.
- Cool the desserts within the pans till you possibly can safely flip them onto a cooling rack to chill to chilly
- In the meantime put together the recent mango compote by combining the chopped mango, sugar, water & cornstarch collectively in a small sauce pot and produce to a boil to thicken, reserve till later
- Now you possibly can put together the mango mousse by first fast soaking your cashews by bringing them to a boil in a small sauce pot then take away from warmth, let sit for 1 hour then drain, reserve.
- Subsequent puree your recent mangoes in a meals processor you should definitely get 2 cups whole (for me this was 4 massive mangoes)
- Subsequent put together the aquafaba by whipping it on excessive velocity with a balloon whip attachment till it’s agency peaks & shiny, then reserve when you whip the vegan whipped cream to medium-firm peaks
- Now that you’ve all of the parts on your mango mousse cake, you possibly can prepare dinner the agar with the plant milk in a small sauce pot stirring continually over medium to excessive warmth till it’s boiling
- Add the vegan white chocolate and whisk to mix easy
- Now pour every part right into a excessive velocity blender: the soaked cashews, mango puree, lemon juice and the agar/plant milk combination and the meals coloring (if utilizing) mix on excessive velocity till it is extremely easy
- Switch this combination to a big mixing bowl and be certain it’s cooled to no less than 110°F earlier than folding within the whipped aquafaba after which the whipped cream as proven within the video tutorial
- Pour half of the mousse into the ready ring mould with the coconut sponge cake base and place the smaller cake layer into the middle of the mousse, urgent it down so the mousse comes up and across the complete cake layer
- Spoon the mango compote over the cake layer after which unfold the remaining mango mousse over prime
- Refrigerate no less than 4 hours ideally in a single day earlier than unmolding and serving
- Add a number of rosettes of vegan whipped cream and extra recent chopped mangoes
3.5.3251
Mango Mousse Cake model 2
Components
- Mango Puree 2 cups (474ml)
- Lemon Juice 2 Tablespoons (30ml)
- Vegan Cream Cheese 10ounces (280g)
- Plant Milk ½ cup (118ml)
- Agar Powder 1 teaspoon
- Liquid Aquafaba ¼ cup (60ml)
- Whipped Cream ¾ cup liquid to make 1½ cups whipped quantity
Directions
- The steps for making the cake on this model would be the similar because the above listed recipe in model #1.
- Nonetheless on this mousse recipe model #2 You’ll be utilizing canned mango pulp & vegan cream cheese as an alternative of cashews & white chocolate
- All the pieces else is similar as follows:
- Put together the aquafaba by whipping it on excessive velocity with a balloon whip attachment till it’s agency peaks & shiny, then reserve when you whip the vegan whipped cream to medium-firm peaks
- Prepare dinner the agar with the plant milk in a small sauce pot stirring continually over medium to excessive warmth till it’s boiling
- Now pour the lemon juice, vegan cream cheese, the plant milk/agar combination and among the mango pulp right into a excessive velocity blender and mix on excessive velocity till it is extremely easy
- Switch this combination to a big mixing bowl and be certain it’s cooled to no less than 110°F earlier than folding within the whipped aquafaba after which the whipped cream as proven within the video tutorial
- Pour half of the mousse into the ready ring mould with the sponge cake base and place the smaller cake layer into the middle of the mousse, urgent it down so the mousse comes up and across the complete cake layer
- Spoon the mango compote over the cake layer after which unfold the remaining mango mousse over prime
- Refrigerate no less than 4 hours ideally in a single day earlier than unmolding and serving
- Add a number of rosettes of vegan whipped cream and extra recent chopped mangoes
3.5.3251
