Mango Cream Cheese Mousse Entremet

18 May

Happy Victoria Day!!! We are blessed with the sunshine we have been getting for the long weekend. It is warm and beautiful with the chickadees chirping and the flowers in full bloom. The beautiful weather has gotten me in good spirits so much so that I decided to make another dessert.

Mango season is here!!!! Nothing beats the sweet juicy flesh of the fruit. It is quite versatile as well as you can put it into salads and desserts. Today I am making a cream cheese mango mousse cake again. It is one of the better cakes I have tried and the recipe is to die for as the flavour combinations compliment each other.

For this cake, I am making a dacquoise as a base. Tony Wong’s recipe calls for a coconut/almond base for the mango mousse. So here goes. I first started to measure the ingredients of icing sugar, almond and coconut. I then sift the icing sugar, almond and coconut together. Next step, I beated the egg whites and sugar until stiff peaks formed and then added the icing sugar coconut mixture. Folding gently was the key otherwise the volume will deflate easily. Then I piped out the dacquoise onto ready made circle templates.


Bake at 350 for roughly 20 minutes until the dacquoise is firm to touch. Mmmmmmmm….I can say this could not be a better choice by the chef. Wonderful aromas of coconut filled the room as the dacquoise baked.


Now for the cream cheese mousse part, and nothing beats fresh fruit puree. Mangoes were pureed and combined with the cream cheese and sugar. Beat until smooth. Soak the gelatin in cold water to soften and warm up until it melts and add to the mango mixture. Next whip up some cream and fold in the mango cream cheese mixture to the whipped cream. Voila.


Coconut Dacquoise

Ground almond 57g
Dessicated coconut 55g
Icing Sugar 112g
Egg White 150g
Sugar 50g

Mango Cheese Mousse

Fresh Mango Puree 100 g
Granulated Sugar 50 g
Cream Cheese 150 g
Whipping Cream 150 g
Gelatin Leaf 6g

Result: This recipe is definitely a keeper. Like mentioned before all the flavour elements compliment each other. It is a combination of rich and creamy with soft and crispy. As an addition, one could cut chunks of mango into the dessert for an added punch.

Happy Victoria Day All!!!!


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