Thursday, May 20, 2010

Mango Mousse Cake (Serves 16)

Recipe for mango mousse adapted from ( and modified in creative way to make mango mousse cake.

I had mentioned in my earlier post that a few of our friends had brought in some desserts that were really good. This adapted and modified recipe is from Rakhee Chopra, who is always on the move where cooking is concerned, ready with her spatula and wok at a moment's request. A good cook too, which always makes it better :-).

1 can Ratna Alfonso Mango pulp
(the best brand out there for Alfonso mangoes)
1 tbsp gelatin
1/4 cup warm water
2 cups Cool Whip whipped topping (not frozen)
2 lbs of store bought sponge cake or angel cake
1 tbsp sugar
1 tsp peach or orange liqueur (optional)
1/2 cup water

1. In 1/4 cup warm water, mix the gelatin till it fully dissolves and then mix this well with the mango pulp.
2. Fold the whipped cream gently in the mango pulp.
3. Take 1/2 cup of water and mix the sugar and liqueur in it.
4. Layer a serving pan with thin cut slices of the cake and dab some of the sugar-water-liqueur mix on it.
5. Now pour 1/2 the mango-cream puree on it and level it.
6. Put a second layer of cake and dab that as well with the sugar-water-liqueur mix.
7. Pour the remaining mango puree, level it and put in the fridge (not the freezer) for at least 2 hours or till it is well set.
8. Decorate the cake with chocolate shavings and whipped cream.
9. Enjoy devouring the cake!

Health Rating: Medium
Bio on Rakhee Chopra (in her own words)


"I am a Expert Business Analyst in Swiss Re reinsurance firm with Claims being the area of expertise. I enjoy what I do but cooking is my passion. It relaxes me after a hard day of work and what better stress reliever than the one that benefits the entire family! Coming from a Punjabi family every meal is a big deal and I love cooking for my boys and entertaining friends and family."

See how lucky to have friends like this who like to cook and entertain as well? ;-)

Rakhee lives in Westchester with her husband and son.