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Frozen Mango-cream cakes  - 3/27/10

Tonight we are invited to Tuan's and Hanh's for a nice dinner party and I am bringing frozen mango cream cakes.  In this recipe sweet mango joins tart citrus and rich cream in this inspired frozen mousse that is set a top a buttery almond nut crust, resulting to a light and very good dessert that hopefully will make kids and adults very happy!

First when you bit into the mousse, it feels like ice cream because it is cold, but the texture feels a lot lighter but it has the right amount of creaminess and the crunchy crust goes well with the mousse.

The mango is good but it is also so refreshing to look at.


Close look at the frozen mango cream cake.

I love the color of this dessert!  The bright yellow remind me of a sunny bright day!

Preparation work..


For the crust

1/4 cup of dry roasted almond

3 tablespoons of granulated sugar

1 1/2 cup of all purpose flour

1/4 cup all purpose flour

4 tablespoon of unsalted butter, melted

For the Mousse

1/4 cup fresh orange juice

1 envelope gelatin

2 ripe mangoes

1/2 cup granulated sugar

Juice of 1 lemon

1 cup cold heavy cream

1/2 cup confectioner's sugar

Put the almond and sugar in food processor and pulse...

until the mixture is finely ground.

pour the almond in a bowl, add the sugar, the flower and the melted butter.  Mix it together until the mixture resembles a coarse meal.

Spoon a generous tablespoon of the mixture into 6 molds.

Press into the bottom,  Turn the oven to 325 degrees and preheat it for 10 minutes or so

When the oven is hot put the pan in the oven for about 12 minutes.

In the mean time juice 1 orange = 1/4 cup of orange juice

Sprinkle with gelatin and let stand until softened for about 5 minutes or so.

Peel the mangoes.  Save one quarter for decoration by cutting it into 1/8 inch thick slices.

Cut the remaining mangoes into small dices.

Put the mango, lemon juice, and sugar in food processor and puree until smooth

Go back to the orange juice with gelatin. It should be thick now.  Put it in the pan

and heat it a low heat until it is melted.

Pour it into the mango mixture and pulse a few times.

Once the puree is smooth pour it into a bowl and set aside.

Whip the cream and sugar into soft peaks form.

Whisk one third of the whipped cream into the mango mixture.

Fold gently with a rubber spatula and then fold in the remaining whipped cream.

Mix it well until the whipped cream is incorporated into the mango mixture.

Here is the crust is baked and put aside.

Fill the mousse inside the mold

Put it in the refrigerator for at least 4 hours (up to 1 week).

When ready to serve, let the cakes stand at room temperature for 5 minutes,

Gently push up from bottom to un-mold and then transfer to serving plate.

The cupcakes are removed from the molds and then cool off.

Filed as: Fruits

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