Tropical Paradise Mango Mousse Cake

Allergens

Egg, Dairy

Ingredients

• 1. Fresh ripe mangoes
• 3 large 2. Granulated sugar
• 1 cup 3. Cornstarch
• 2 tbsp 4. Unsalted butter
• 6 tbsp, softened 5. Egg yolks
• 5 large 6. Milk
• 1 cup 7. Vanilla extract
• 1 tsp 8. Ladyfingers
• 30 pieces 9. Heavy cream
• 2 cups 10. Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine mango puree with sugar and cornstarch whisk in milk and cook over low heat until thickened.
2. Cream butter and egg yolks together until pale and fluffy.
3. Slowly pour the hot mango mixture into the egg yolk mixture while continuously stirring to avoid curdling.
4. Add vanilla extract and mix well. Strain the mixture to ensure a smooth texture.
5. Whip heavy cream to stiff peaks, then fold into the mango custard gently.
6. Dip ladyfingers in coffee and arrange them in a serving dish to form a base layer.
7. Pour half of the mousse over the ladyfingers and spread evenly.
8. Repeat with another layer of soaked ladyfingers and finish by pouring the remaining mango mousse over it.
9. Chill the cake in the refrigerator for at least 3 hours or until set.

Chef’s Insight

The secret to this dish lies in the balance between the delicate mango flavor and the richness of the custard.

Notes

This dessert is best enjoyed fresh, as the ladyfingers may lose their texture over time.