No-Bake 6-Inch Mango Mousse Cake (with Mirror Glaze)
This is the version with a mirror glaze. The base is made of Oreo cookies, not shown in the picture, will update next time. The version without the mirror glaze uses chiffon cake for the base, detailed in another of my tutorials.
Ingredients
Steps
Soak 15g gelatin sheets (cut into smaller pieces) in cold water and set aside.
Prepare 450g of diced mango chunks. Take 250g and blend into puree using a food processor. Set aside 50g of the puree for the mirror glaze, and reserve the remaining 200g of mango chunks in a plate. If possible, use more mango puree for a stronger mango flavor.
Heat 45g of milk in a microwave until warm. Add the gelatin sheets soaked in cold water (discard the water) and stir until dissolved.
Pour the milk mixture into the blended mango puree and stir well to combine. Set aside.
Whip 200g of heavy cream with 40g of granulated sugar to a soft peak consistency.
Fold the mango mixture into the whipped cream and mix evenly.
Take the mold out of the fridge and pour in the mousse mixture along with the mango chunks. Do not fill to the top, leaving about 2-3cm of space for the mirror glaze. Tap gently to release air bubbles and refrigerate for 2-4 hours until set. Then prepare the mirror glaze.
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