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How To Make Mango Raspberry Mousse Cake

Mango raspberry mousse cake is a light, ethereal dessert with a bold summer flavor. The raspberry and mango make a great combination while the pistachio and crackers offer a wonderful texture and color. The raspberry jelly topping is simply irresistible red and the rich flavor makes it an elegant topping for any cake.

How To Make Mango Raspberry Mousse Cake


Source: Home Cooking Adventure

Ingredient

Makes about 10-12 servings

pistachio cake
2 eggs
1/3 cup (70g) sugar
2/3 cup (70g) roasted, ground pistachios
1 tablespoon (10g) all-purpose flour
1 tablespoon (15g) butter, melted

Pistachio Crunch White Chocolate
2 oz (60g) white chocolate
1 tablespoon (15g) whipped cream
1/2 cup (50g) roasted pistachios, chopped

Raspberry mousse
10 oz (300g) fresh or frozen raspberries
1/4 cup (50g) sugar
1 tablespoon (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tablespoons (30g) cold water
7 oz (200g) whipped cream (35% fat), chilled

mango mousse cake
10 oz (300g) mango, pureed
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tablespoons (30g) cold water
7 oz (200g) whipped cream (35% fat), chilled

Raspberry jelly
4 oz (120g) fresh or frozen raspberries
2 tablespoons (30g) sugar
1/2 teaspoon (2g) gelatin powder
1 tablespoon (15ml) water

 

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