Mango Purée Mousse Cake

Use Purée Mango, Frozen, Boiron (1kg) to make this recipe. Mango purée gives mousse cake strong fruit flavour and a smooth golden finish. Lime keeps the filling bright, while a measured gelatine base makes the cake slice cleanly without becoming bouncy.

At a glance

• Yield: 10
• Preparation: 35 minutes
• Cooking: 5 minutes
• Chilling or freezing: 6 hours

Purée Mango, Frozen — Boiron (1kg)

£18.51

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Ingredients

• 450g mango purée, thawed
• 100g caster sugar
• 6 gelatine leaves, about 12g
• 350ml double cream
• 2 tbsp lime juice
• 180g digestive biscuits
• 70g unsalted butter, melted

Method

1. Line a 20cm springform tin. Mix crushed biscuits with butter, press into the base and chill.
2. Soak the gelatine. Warm 120g mango purée with sugar, remove from the heat and dissolve the squeezed gelatine.
3. Stir in the remaining purée and lime juice. Cool until slightly thickened.
4. Whip the cream to soft peaks and fold it into the mango base in three additions.
5. Pour over the biscuit base and chill for at least six hours before unmoulding.

Why this recipe works

Mango purée contributes enough fruit solids for body, but still needs a controlled set for neat slices. Lime balances sweetness without diluting the mango with another large liquid addition.

Practical tips and variations

• Cool the mango base before folding in cream.
• Taste before adding all the sugar if the purée is sweetened.
• Warm the outside of the tin briefly with a cloth for a clean release.

Serving and storage

Cover and refrigerate for up to three days. Keep chilled until 15 minutes before serving.

Frequently asked questions

Can I freeze mango mousse cake?

Yes. Freeze well wrapped and thaw overnight in the fridge before unmoulding.

Why did my mousse not set?

The gelatine may not have dissolved or the quantity may have been too low for the total mixture.

Can I use agar?

Yes, but it requires boiling and creates a firmer texture, so use a separately tested ratio.