No Bake Mango Yoghurt Mousse Cake

Featured Photo by Avinash Kumar on Unsplash

Hello, it’s summer time and mango season is here! Mango is on sales at an affordable price and my parents purchased a bundle of them. I saw a container filled with freshly cut mangoes in the fridge for the past 2 days and no one ate it.

My family had no time to eat it or probably they might be sick of eating mangoes for the past whole week. So, I decided to put a twist to the freshly cut mangoes and turn them it into a cold dessert that my family can enjoy!

I made this no bake mango yoghurt mousse cake using 3 fresh mangoes and the cake taste amazing! (justified by my family and friends). The overall of sweetness the cake is just right, not too sweet.

No bake mango yoghurt mousse cake recipe (with gelatine):

Cake pan size: 15cm/6”

Ingredients required:

For crust based:

  1. 90g of digestive cookies, finely crush
  2. 40g of unsalted butter, melted

Yogurt mousse based:

  1. 200ml of whipping cream, cold
  2. 150g of greek/greek style/plain yoghurt (no added sugar)
  3. 35g of powdered/icing sugar
  4. 20g of condensed milk
  5. 180g of fresh mango puree (80% blended, contain slight bit of mango fresh)
  6. 7g of gelatine sheet or powder
  7. 30g of milk, warm

Mango Jelly coating:

  1. 70g of fresh mango puree (100% fully blended)
  2. 4g of gelatine sheet or powder
  3. 20g of water

FYI: To achieved an 80% blended mango puree, do not blend the fresh mango to a very smooth puree, retaining a slight bit of mango flesh. For a 100% blended mango puree = blend it until a very smooth mango puree.

Instructions steps:

  1. Mix the crush digestive biscuits and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins.
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Pour the cold whipping cream in the mixing bowl and start whisking until it turns foamy.
  4. Add the powdered sugar to the whipping cream and continue whisking to a soft peak.
  5. Once the soft peak is achieved, add the yoghurt to the whipped cream.
  6. Gently fold the yoghurt with whipped cream till it is just incorporated. (Do not overdo it).
  7. Add the condensed milk and 80% blended mango puree to the whipped cream. Gently mixed well.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  9. Add the gelatine milk mixture into mango mousse mixture and mix well.
  10. Pour the cream cheese into the cake pan that contain the digestive biscuits
  11. Fridge it for at least two hour before taking it out for the mango jelly coating.

Mango Jelly coating (Two methods):

1st method: Gelatine sheet:

  1. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins.
  2. Heat up the fully blended mango puree and 20g of water in the pot. Turn off the stove when it’s boiling. Alternatively, you can use a microwave, place the mango puree and water in the microwave for 30s.
  3. Allow to cool for 3 min.
  4. Squeeze out the excess water from gelatine sheet and add the gelatine sheet to the hot mango puree and mix till the gelatine sheet dissolved.
  5. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  6. Fridge the cake overnight. (Do not place in the freezer).

2nd method: Gelatine powder:

  1. Pour 20g of hot water into the gelatine powder and mix well.
  2. Pour the full blended mango puree into the gelatine liquid.
  3. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  4. Fridge the cake overnight. (Do not place in the freezer).

The reason why I chose not to use a a very smooth mango puree for the mousse based is the bits of mango flesh/pulps provide a slight texture instead of the cake just melting into your mouth. It also enhance the flavour of the cake alongside with the digestive crumbs make it flavourful. However, you can choose to use a very smooth mango puree for the mousse based if you prefer a ‘melt in your mouth’ cake texture.

Happy Baking!

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