Homemade Recipes

Ingredients:

17 g Gelatin Powder

60 g Hot Water

350 g Whipping Cream

3 Tbsp Icing Sugar

300 g Mango Puree 

1 Tbsp Rum

200 g Cubed Mango 

150 g mango puree 

2 Tbsp piping gel

Method:

In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.

In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the mango mixture to whipped cream. Mix well till incorporated.

Use an 8 inch round cake ring or a cake tin with removable base or springform tin, place a layer of cake and pour in mango mousse. Add half the mango cubes and cover them with some mousse. Lay another cake layer, add the remaining mango cubes and pour the remaining mousse. Make sure the mousse covers the mango cubes. Let the cake chill for at least 3 hours to set before removing the cake ring.

After the mousse has set and the ring removed, make mango puree topping. Blend mango puree together with piping gel add more piping gel if a thicker consistency is desired, and pour on top of the set mousse carefully. Serve and enjoy.