Preparation time:1 hour+ additional time at least 12 hours to set.
2 cups mango puree
1 teaspoon of lemon juice
1 cup heavy cream
2 packs of gelatin powder(I used knox)
1 teaspoon vanilla extract
2 cup powdered sugar or more to taste
1 cup mango puree
1/2 pack gelatin powder
1 teaspoon lemon juice
1/4 cup powdered sugar
1.In a bowl take the mascarpone and 1 cup powdered sugar and whisk until completely combined.
2.Add the mango puree and mix until combined.
3.Dissolve 2 packs gelatin in 1/4 cup of water for 5 minutes, then gently heat in microwave for a few seconds until gelatin has completely dissolved.
4.Take the heavy whipping cream and the remaining sugar, vanilla and gelatin in a bowl and whisk well until medium peaks form.
5.Now fold the whipped cream into the mango-mascarpone mixture.
6.To assemble the cake,Take a spring foam pan and place one layer of the sponge cake in the bottom(you can trim the edges to avoid an hard surfaces on the cake).
7.Pour half the mango mixture onto it.
8.Place the other half of the sponge cake on top and pour the remaining mixture on top. Smooth out the top and place in refrigerator at least 6 hours.
9.After 6 hours make the mango mirror as follows. Dissolve the 1/2 pack of gelatin in 1/8 cup water and leave aside for 5 minutes,then gently heat for a few seconds to dissolve it completely.
10. Take the mango puree, powdered sugar, the dissolved gelatin, lemon juice and combine well.
11.Now pour the mango puree on the already set mango mousse that has been refrigerated for at least 6 hours. Refrigerate again for 6 more hours until completely set. When serving,place your springfoam pan on the surface you would like to serve it on, just slide your knife along the edges to get the mousse off the pan and gently take off the springfoam pan and serve.
Never add the gelatin in a solid form, it should be in a liquid form when adding to the mousse or the mango mirror.
The heavy whipping cream should be very cold for whipping into a mousse else it will melt very quickly, operate in a colder room if possible. Keeping the bowl that you whip your cream in the freezer for sometime also helps.
You can also serve the mousse by itself with some fresh cut fruit,Pipe it into individual wine glasses or dessert cups and let them set in the cups and serve.