Mango Mousse Cake

9" Mango Mousse Cake Recipe

Ingredients:

Chocolate Cake Bottom 
3/4       cup flour
1/3       cup cocoa powder
1/2       teaspoon baking powder
1/2       cup sugar
2          tablespoons brown sugar
1/2       cup sour cream
1/3       cup vegetable oil
1          large egg (room temperature)
1          teaspoon vanilla extract 

Mousse
1          cup mango puree (made from scratch of 3 large Costa Rican sized mangos)
3          packeets of gelatin (or 2.5 tablespoons) 
1/4       cup cold water
1/3       cup sugar
1          cup heavy whipping cream, (whipped to stiff peaks)

** save 1/3 of the mango mousse gelatin mixture for the jelly topping

---

Instructions

Crust:
1.  Grease the bottom of a 9" spring form cake pan and line with parchment paper.  
2.  Preheat oven to 325*F.
3.  In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4.  In a separate bowl, mix egg, vanilla extract, sour cream and oil. 
5.  Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool. 

Mango Mousse:
7.  In a small bowl, mix gelatin powder with 1/4 cup cold water and let sit for 5 minutes.
8.  In a small saucepan on medium heat, heat mango puree and sugar until dissolved. 
9.  Add gelatin mixture to heated mango puree and mix well. 
10. Remove from heat and let cool. 
11. Reserve 1/3 of this new mixture for jelly topping at the final step. 

12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. 
13. Gently fold the whipped cream into the cooled mango mixture. 

Cake Assembly:
14.  After the crust has cooled, gently pour the mango mousse over the crust. 
15.  Let the mango mousse set in the fridge for at least 1 hour. 

.... 1 hour later ....

16.  Pour the previously reserved gelatin mixture over the top of the mousse.
17.  Place back in the refridgerator for at least 3 hours or until it is set. 
18.  Gently remove cake from the spring form pan. 
19.  Decorate and enjoy!

---

❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Chinese Mango Pancake (芒果班戟)

Asian American fusion mango pancakes (芒果班戟)

Ingredients:

2/3    cup all purpose flour
1       tablespoon custard powder
1       tablespoon sugar
1       tablespoon vegetable oil
1       cup milk
2       large eggs

Filling Ingredients:
1       box (250mL) of dulce crema aka. heavy cream
1.5    tablespoons sugar
1       large mango

---

Crepe Instructions

1.  In a small bowl, beat eggs, milk and sugar until smooth. 
2.  Add in flour and custard powder, mix well until smooth. 
3.  Add in oil, mix well until smooth. 
4.  Scoop out half a ladle of the pancake/crepe mixture and pour it into a non-stick pan/crepe pan on low heat. 
5.  Cook on one side only until it is just cooked. 
6.  Remove from pan and place on a plate to cool. 
7.  Repeat cooking process until all of the mixture is used. 
8.  Let crepe/pancakes cool to just about room temperature. 

..... while crepes are being cooled, prepare the filling .....

(Whipped cream is not available for purchase in stores, so we must make our own using dulce crema in Tamarindo, Costa Rica)

Filling Instructions

9.   In a medium sized plastic bowl, mix together the dulce creama and sugar. 
10. Whip the dulce creama until it starts to form peaks. Place back in fridge until ready to prepare the crepes.
11. Cut the large mango in strips. 

Mango Pancake Assembly
12.  Once pancakes are cooled, place a dollop of whipped cream in the center of the pancake. 
13.  Add 2-3 strips of mango. 
14.  Fold two sides into the center and tuck the remaining two edges underneath forming a rectangle/square. 
15.  Chill in fridge for at least 30 minutes before serving. 
16.  Serve and Enjoy!

---

❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Chinese Mango Pudding (芒果普定)

Ingredients:

2.5    cup cold water
1       cup cane sugar
1       cup heavy cream (pre-chilled in fridge)
2       large Costa Rican sized mangos
8       sheets of gelatin

Additional Topping:
1       cup evaporated milk
4       mint leaves

---

INSTRUCTIONS:

1. Peel and cut the mangos into pieces, and place in blender. 
2. In a medium-sized saucepan, combine water and cane sugar and stir on high heat until sugar is dissolved. Add in gelatin sheets and stir until it is completely dissolved and the solution becomes a thick mixture. 
3. Add the blended mangos to the sugar mixture and whisk until smooth. 
4. Add chilled heavy cream and whisk until it is completely integrated into the mixture. 
5. Carefully pour the pudding mixture into 4 glass cups or ramekins. 
6. Allow pudding to set in fridge for approximately 2 hours. 

..... 2 hours later / Pudding is set ....

7. Add your choice of amount of evaporated milk to the surface. 
8. Serve and Enjoy! 

---

❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤