mango mousse. mango jelly. almond dacquoise. pineapple & mango compote.
A simple mango mousse cake brings back chunks of memories for me. I could count a million times i had it since a child.
It was the failproof cake for most of our family occasions (either mango, pandan or chocolate)
It was the first ever cake i bought on my own at the age of 7. A classic Jack's Place mango mousse for Mum's birthday.
It is the cake i'll pick at Bakerzin when feeling undecisive; which always happens.
It is one unerring flavour suitable for folks of all ages. Mangoes are nothing new right?
In my version i hosted fresh mango mousse with mango jelly slices on almond dacquoise instead of a sponge base. The jelly was prepared in a separate mould, chilled to solidify before embedding it within the mousse. No use of mango essence or extracts here cause i believe nothing beats the goodness of real fruits.
So glad to have mastered this! For a while i've been attempting various recipes in search of a good & unfailing method. The cream-based mousses are often too mushy and shortlived, whereas this had a lasting form and great texture. Gonna stick with this custard-based technique period.
No need for Bakerzin's mango dosages anymore!