Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mango-blackcurrant mousse cake with apricot jelly. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mango entremets - mango mousse cake with jello insert. Mango - I am using fresh mangoes as they are in the season but you can also use frozen or canned You do the recipe in parts - make the mango puree and use it for both the jelly and the mousse as required. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests.

Mango-blackcurrant mousse cake with apricot jelly is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Mango-blackcurrant mousse cake with apricot jelly is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have mango-blackcurrant mousse cake with apricot jelly using 13 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Mango-blackcurrant mousse cake with apricot jelly:

1. Make ready MANGO FOR MOUSSE:  (FOR 6 INCH RING MOULD)
2. Take 150 ml Mango puree
3. Make ready 100 ml Heavy whipping cre
4. Make ready 3 tbsps sugar Caster   (may vary as per the desired sweetnees, but
5. Make ready mango we have to be cautious as we are using sweet puree)
6. Make ready 1 ½ tsps Gelatin
7. Take 3 tbsps Water
8. Take 150 ml Black currant crush
9. Get 100 ml whipping cream Heavy
10. Get 1 ½ tsps Gelatin
11. Take 3 tbsps Water
12. Make ready 1 Vanilla sponge
13. Take ½ pack Apricot jelly pack

This no-bake mango mousse cake is a classic. Made with classic crumble biscuits base, then go with very creamy mousse with mango flavour. Inside the mousse, I add more mango cubes. Finally with a layer of mango puree jelly on top.

Instructions to make Mango-blackcurrant mousse cake with apricot jelly:

1. For mango mousse layer:
2. Place a ring mould on flat plate
3. Pack the base of mould with vanilla sponge(1cm)
4. Sprinkle gelatin on water and keep it aside to bloom
5. Heat sugar and mango puree in pan to dissolve sugar completely
6. Take it off the stove let it cool for 2 mins,then add gelatin and mix well till it is dissolved
7. Allow it to cool for few 2-3 minutes
8. Whip cream till it forms a soft peak
9. Mix mango puree mixture and cream well with silicon spatula
10. Pour this mixture over the prepared mould and refrigerate till set
11. Sprinkle gelatin over a water in a bowl and allow it to bloom
12. In a pan heat black currant crush(do not heat or boil too much)
13. Take it off the stove.
14. Add gelatin mixture in it and mix well till it is dissolved completely
15. Cool it for 2-3 minutes
16. Whip cream with till it forms a soft peak
17. Mix the blackcurrant mixture with cream and mix well with silicon spatula
18. Pour over mango mousse layer and refrigerate it to set
19. I have not used sugar for the blackcurrant mousse layer because crush is already sweet.
20. If more sweetness preferred, sugar can be added as per the requirement
21. Here I have used the readymade jelly. Prepare it as per the instructions on the packet. Cool it for few minutes, and then pour over the black currant mousse layer. Refrigerate it till set.
22. Apricot jelly can also be prepared at home by heating 200ml of Apricot puree (Home made) and 2-3 tbsp of Castor Sugar together. Cool it for few minutes. Sprinkle 3 tsp of Gelatin over bowl of water and mix in the puree to dissolve. Pour over the black currant mousse and refrigerate till set.
23. Decorate as you want. Serve chilled.

Perfect summer dessert to wow your guests! This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a Pour the mango mousse over the sponge cake. Just pour it away and let the mixture occupy the entire surface. Any thoughts again on apricots or other fruit? Ok, so I have been carried away lately with fondant cakes, but I'm back to my, sort of, comfort zone.

So that’s going to wrap it up with this special food mango-blackcurrant mousse cake with apricot jelly recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!