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Mango and White Chocolate Mousse Cake

1

199 min

Mango and White Chocolate Mousse Cake

Mango and White Chocolate Mousse Cake Photo 1

Time

199 min

Serving

8 persons

Calories

171

Rating

1.00★ (1)

Cuisine

Author: Victoria Buriak
White chocolate, mango, and whipped cream create a light and elegant dessert.

Ingredients

  • ounces white chocolate: 3 piece
  • heavy whipping cream: 3 Tbsp
  • heavy whipping cream: 0.75 cup
  • fresh mango: 1 cup (chopped)
  • white sugar: 1 tsp
  • hot water: 1 Tbsp
  • unflavored gelatin: 1 pack (.25 ounce pack)

Metric Conversion

Stages of cooking

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  1. Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
    Mango and White Chocolate Mousse Cake Photo 2
  2. Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
    Mango and White Chocolate Mousse Cake Photo 3
  3. Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
    Mango and White Chocolate Mousse Cake Photo 4
  4. Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
    Mango and White Chocolate Mousse Cake Photo 5
  5. Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.
    Mango and White Chocolate Mousse Cake Photo 6

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