Ok, so I have been carried away lately with fondant cakes, but I'm back to my, sort of, comfort zone. I was, at first, thinking of making some kind of chocolate banana mousse concoction dessert; however, as I was about to purchase the bananas I saw a glowing yellow bargain... mangoes! Mangoes here in Korea are really pricey, like around $3.50 for two pieces, and being a cheapskate, I'm not willing to pay for it. So when I saw the lovely offer on the reduced rack of the fruit section... I thought, "I've got to have it" - $1 for two pieces, a tad over riped, but perfectly sweet for the dessert I had in mind!
This is what I have come up with - mango mousse cake. So it's a basic mango mousse that is semi-encased with sponge cake. I had a little fun with the sponge cake by marbling some fun tropical colors that still screams 'mango' into it. For a simple finish, I just made a small flower out of sliced mangoes.
- Make a >Basic Sponge Cake Recipe<, then divide the batter into the amount of different colors you want in your cake then add food coloring in the respective batters. So in my case, three - pink, orange and yellow; note that I have more yellow than pink and orange because I wanted yellow to be the dominant color in the marbled sponge.
- I poured the pink, orange and yellow sponge cake batter on a stripe vertical pattern on a lined square pan. Then, I used my spatula to swirl around the batter to create the marbling effect.
- After baking, you would notice that the top of the sponge turns into golden brown, but don't worry. Simply use your fingers and gently rub it off, then you will see the lovely marble pattern you have created.
- Slice four strips from the sponge cake, this would be used to ring around the inside of your mold. Make sure to measure how thick you want your strips to be. I had mine measured two-thirds of the height of my mold. Place the sponge strips inside each mold.
Anyway, here's a more detailed guide. For this mango mousse, I opted not to use gelatin.