Mango Mousse With Chocolate Cake Lining

Name: Mango Mousse With Chocolate Cake Lining
Ingredients: 2 tablespoons unflavoured gelatin (1/2 oz. or 14g or 2 envelopes); 1/2 cup water; 5 cups mango puree; 1/2 cup sugar; 1 1/2 cups whipping cream, whipped till a peak forms; 5 egg whites, whipped till a peak forms; 20 slices chocolate cake, the size of the bottom of your cup; fruit, diced for decoration (mango or other colorful fruits)

8 ingredients

6 steps

Ingredients

2 tablespoons unflavoured gelatin (1/2 oz. or 14g or 2 envelopes)
1/2 cup water
5 cups mango puree
1/2 cup sugar
1 1/2 cups whipping cream, whipped till a peak forms
5 egg whites, whipped till a peak forms
20 slices chocolate cake, the size of the bottom of your cup
fruit, diced for decoration (mango or other colorful fruits)

Directions

1

Sprinkle gelatin over water in a bowl, let sit for 5 minutes to soak up water. Double boil the bowl and stir until the gelatin is all dissolved. Cool for about 10 minutes.
2

Stir sugar into the mango puree. (Add up to 1/2 cup more sugar if your mango is not sweet.).
3

Combine mango with gelatin and stir in whipped cream and whipped egg whites gently until smooth. Use a beater on low speed for a few seconds will help.
4

Scoop mousse in cups lined with a slice of cake.
5

Fruit dices can be put on top of mousse or between the mousse and the cake or both.
6

Refridgerate 2 hours.