For an Indian, summer is synonymous with Mangoes! Even in Saudi, our love for mangoes hasn’t faded away. Thankfully, being in Jeddah, we get our share from all our relatives and friends who come for Umrah (religious pilgrimage to Makkah)! So recently, I received around 7-8 Kilos of fresh yummylicious mangoes. And naturally, I was craving for some mangooooey dessert. So I began to research on my two favorites – chocolate and mango. Imagine my surprise when I found this beauty here. I was just waiting for an occasion to make as it looked to be a huge dessert for just 2 people.
I finally prepared this scrumptious dessert last night for a family gathering and got some rave reviews for this. I tweaked the recipe according to my combination and flavor preferences. This one is a sure crowd pleaser! Yes, it does take a lot of time and effort but once you have a bite of it, you know it was all worth it. This is a huge dessert! I prepared this for a gathering last night. After serving everyone, I still had some left for second helpings. This was my first time making it and it turned out great. Thankfully I had fun making it, so no worries there.
YOU WILL NEED:
1½ Cups All Purpose Flour
½ Cup Cocoa Powder
1 Tsp Baking Powder
¼ Tsp Baking Soda
½ Tsp Salt
¾ Cup Extra Fine Sugar
½ Cup Vegetable Oil
½ Cup Yogurt
¼ Cup Milk
1 Tsp Vanilla Essence
1 Cup Apple Juice
1 Cup Mango Puree
2 Tbsp Sugar
1 Cup Full Fat Whipping Cream
2 Tsp Gelatin
4 Tbsp Water
1 Packet Lemon Jell-O
100 ml Boiling Water
50 ml Chilled Water
Pre-heat the oven to 180 degrees C.
Sieve all the dry ingredients except sugar in a bowl.
Mix in the sugar with the oil. Add in the Yogurt, eggs, milk and vanilla and mix well after each addition.
Fold in the dry mixture in the oil-yogurt-egg mixture gently.
Line an 8” Cake pan with parchment paper and spray with non-stick cooking spray and sprinkle with flour. Pour in the cake batter.
Bake the cake for 25-35 mins or until a toothpick inserted comes out clean.
Once the cake is cooled, cut off the dome and invert the cake and place it in a high walled spring-form pan. If you do not have a high-walled pan/dish, then you can build the walls by tightly wrapping parchment paper around the cake. You will need this to support the mousse.
Soak the cake with 1 cup apple juice or any clear fresh fruit juice and keep in the fridge to chill.
Mix the gelatin with water and keep aside to bloom.
Blend the mango with 2 Tbsp Sugar into a smooth paste. You can add or lessen the sugar depending on the sweetness of the mango.
In a chilled bowl, beat the cream till stiff peaks are formed and put it in the fridge to chill.
Heat the gelatin in 10 second intervals and stir it well each time till a clear solution is formed.
Mix the gelatin with the Mango puree.
Mix the mango gelatin mixture with the whipped cream and pour it on top of the cake.
Chill for atleast 5 hours.
(You can entirely skip this step and serve the dessert as it is. Or you can go one step further and make it into the perfect summery dessert.)
Once the mousse is set, boil 100 ml of water and add a packet of Lemon Jell-O.
Once the jello is dissolved, add in a couple of Ice-cubes or 50 ml of chilled water.
Pour it over the back of the spoon and onto to the mango mousse, so that the hot jell-O doesn’t leave a dent in the mousse.
Let it set in the fridge for about an hour.
Garnish with mint leaves and serve chilled.
DO NOT use your instinct in this one, LOL. The measurements need to perfect otherwise the cake might not support the weight if it is too soft; the mousse might not set if the gelatin isn’t right; or the Jello is too watery.