Mango Gâteaux (Mango Mousse with Green Tea Cake)

My younger son just turned four on Monday and this was what I made for him. He is a huge fan of Thomas & Friends and has been asking for a Thomas themed birthday cake and guess what? I simply took his toy train and one of his train tracks to decorate his birthday cake. In order to keep his toys clean, I laid a piece of clear acetate strip on the cake before placing on the decorations. Yes I know I cheated, I did make him a plaque out of modeling chocolate though. I’m glad he loved his birthday cake =)

I chose a green tea chiffon cake layer as my cake base. The green tea flavor matches perfectly with the mango. The mangoes that I had were very ripe and sweet so I sweetened the mousse with only about 2 tablespoons of sugar. The level of sweetness can always be adjusted according to taste.


Mango Gâteaux (Mango Mousse with Green Tea Cake)


Makes a 7-inch cake


For the Green Tea Chiffon Cake
37 g cake and pastry flour
1/2 Tbsp (about 3 g) matcha powder
1/4 tsp baking powder (optional)
2 large egg yolks
25 g grapeseed oil
25 g milk
2 large egg whites
35 g granulated sugar
1/4 tsp cream of tartar

Notes: The eggs I use are about 50 g each without shells.

For the Mango Mousse
200 g ripe mango flesh
1 Tbsp lemon juice
40 to 50 g (or to taste) granulated sugar
150 g whipping cream
45 g milk
1 Tbsp (9 g) powdered gelatin
1 fresh mango, cubed

For the Mango Mirror Glaze
1 tsp (3 g) powdered gelatin
70 + 15 g water
40 g mango puree
1 Tbsp (or to taste) granulated sugar or light corn syrup
1/2 tsp lemon juice

For the Chocolate Wrap
50 g dark chocolate, melted


低筋麵粉 37克
抹茶粉 1/2湯匙(約3克)
泡打粉 1/4茶匙 (可不加)
大蛋蛋黃 2個
葡萄籽油 25克
牛奶 25克
大蛋蛋白 2個
細砂糖 35克
他他粉 1/4茶匙


新鮮芒果肉 200克
細砂糖 40 – 50克(可依芒果成熟程度自行調整份量)
檸檬汁 1湯匙
淡忌廉 150克
牛奶 45克
魚膠粉 1湯匙(9克)
切粒芒果 一個份量

魚膠粉 1茶匙(3克)
水 70 + 15克
芒果泥 40克
細砂糖或粟膠(可依芒果成熟程度自行調整份量) 1湯匙
檸檬汁 1/2茶匙

黑朱古力溶液 50克

Directions 做法

For the Green Tea Chiffon Cake 綠茶戚風蛋糕
Please refer to here for a picture tutorial
Sift together the flour, matcha powder and baking powder (if using) into a mixing bowl. Mix well and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined. Set aside.

In a clean, separate mixing bowl, whip egg whites with an electric mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.
取另一清潔的鋼盆放入蛋白,用電動打蛋器將蛋白打至起泡,加入他他粉繼續打至泡泡變細密,分次加糖打至企身,將三分一蛋白霜混入蛋黃糊中充份拌勻,再將麵糊倒入餘下的蛋白霜中輕手以切拌方法(fold in)混合至麵糊成均一的顔色。

Pour batter into a 7” cake pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a toothpick inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool on a cooling rack. Once cooled, unmold cake then slice horizontally in half. Cut one of the layers into 6” round (I used a 6” cake ring as the cutter). Keep covered with plastic wrap until ready to use.

For the Mango Mousse 芒果慕絲
Chill mixing bowl and the whisk attachment in the freezer for at least 10 minutes. Bloom the gelatin by mixing it with milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.

With a food processor, process mango flesh, sugar and lemon juice until smooth and creamy. Scrape mixture into a large bowl. Stir in gelatin mixture.


Beat whipping cream in the chilled mixing bowl until soft peaks. Whisk one-third into the mango mixture to lighten. Then fold in the remaining whipped cream with a spatula until thoroughly combined.


For the Mango Mirror Glaze 芒果鏡面
Bloom gelatin by mixing it with 15 g of water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. In a microwave-safe bowl combine mango puree and sugar. Heat in the microwave until sugar is dissolved. Stir in the remaining 70 g of water, lemon juice and gelatin mixture. Mix well and let cool to room temperature before using.
魚膠粉加15克水靜置五分鐘讓魚膠粉充分吸收水份,置微波爐叮溶或隔熱水坐溶,小碗內放芒果茸及糖用微波爐加熱至糖溶,加入餘下的水 、檸檬汁和魚膠溶液攪匀,放涼至室溫才可使用。

To Assemble 組合
Wrap bottom of the cake ring with plastic wrap. Place the green tea cake layer into the bottom of ring. Pour half of the mango mousse over the cake and spread evenly, making sure the gap is all filled with mousse. Arrange mango cubes on top then fill the ring with remaining mousse. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula. Refrigerate until mousse is set.
慕絲圈底部包上保鮮紙,放入綠茶蛋糕片 ,倒入一半芒果慕絲後抹平(慕絲必須填滿蛋糕與慕絲圈之間的空隙),鋪上芒果粒後再倒進餘下慕絲,在枱上敲幾下將大氣泡震出,用抹刀抹平表面,冷藏至慕絲凝固。


Remove chilled cake from the fridge and pour in the cooled mango mirror glaze. Return to the fridge and chill until set. Unmold cake by heating the ring with a hairdryer or wrapping it with a warm towel.


For the chocolate wrap, cut off a strip of clear acetate or parchment paper strip that is slightly longer than the circumference of the cake ring. Place melted chocolate in a piping bag and pipe diagonal pattern as in the picture below. When the chocolate is almost set but still flexible, carefully pick up the strip and wrap it around the cake. Chill cake until the chocolate band is firm. Slowly and carefully peel off the strip.


Decorate cake with more fresh fruits before serving. I made a plaque with modeling chocolate that was made with white and dark chocolate (see recipe here).


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