Mango Mousse

Recipe Details:

Skill Level: Intermediate

Flavor: Mango

Categories: Individual Elements, Seasonal

Yield & Time:

Servings / Yield: Fits as the outer mousse for an 18 cm diameter cake mold

Total Active Working Time: 25 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

This mango mousse is light, airy, and refreshingly bright, with a smooth texture and a clean mango flavor. It adds freshness and balance to entremets, pairing especially well with chocolate-based components.

Happy baking <

Recipes Featuring This Element:

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Mango Mousse Recipe

  • 2.75 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
  • 170 g mango purée (can be purchased or made by yourself – find instructions below)
  • 35 g caster sugar
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