Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, blueberry and mango mousse cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Blueberry and mango mousse cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Blueberry and mango mousse cake is something which I’ve loved my entire life.

How to make Mango Blueberry Mousse Cake Decorating - Tasty Desserts ▽ Thank for watching! Don't forget to turn on notifications, like, & subscribe! ▷ Link. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor.

To get started with this particular recipe, we have to first prepare a few components. You can have blueberry and mango mousse cake using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry and mango mousse cake:

1. Prepare 200 Grams sugar granulated
2. Make ready 200 Grams butter , room temperature
3. Make ready 200 Grams Flour
4. Prepare 2 eggs
5. Prepare 1 Teaspoon baking powder
6. Make ready 2 Tablespoons milk
7. Make ready 1 Cup Mango pulp
8. Get 1 Cup heavy cream
9. Prepare 2 Tablespoons Gelatin
10. Prepare 2 Cups blueberries

Whisk in softened gelatin and blueberry puree and stir until completely dissolved. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor.

Instructions to make Blueberry and mango mousse cake:

1. Preheat oven at 350 F. Line 2 9" cake tins with parchment paper. In a bowl add the blueberries and coat them with 2 tablespoon of maida. Arrange at the bottom of lined cake tin.
2. In a large bowl, combine flour, eggs, butter, sugar, baking powder, milk. Beat it into a smooth batter. Pour equally into the 2 pans over coated blueberries.
3. Bake for 25-30 mins or till a inserted toothpick comes out all clean. Pull out of pan after letting it cool.
4. For the mango mousse, In a large bowl, whip the heavy cream till it has slightly stiff peaks. Refrigerate. Add 3 tablespoon of water to the 2 tbsp of gelatin and microwave it for 10-15 seconds. Let it cool down slightly and add to the mango pulp. Let the mango pulp sit till it thickens slightly.
5. Fold in the mango pulp into whipped heavy cream. Arrange cake, pour a little mousse and level it out. Add the second layer of layer making sure the blueberry side is on top of the mousse layer. Ice the entire cake with the mousse. Chill the cake before you serve!

Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests. This sponge cake filled with mango mousse is quite spectacular. It looks professional but is doable if you use a springform pan. This no-bake mango mousse cake is a classic. Made with classic crumble biscuits base, then go with very creamy mousse with mango flavour.

So that is going to wrap it up with this exceptional food blueberry and mango mousse cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!