Mango Mousse Cake with Mirror Glaze 芒果慕絲鏡面蛋糕

Here is another mirror glazed cake I made for my mom’s birthday. The mango mousse recipe was taken from Mango Gâteaux. I paired it up with Vanilla Chiffon Cake as well as a mirror glaze that contained mango puree and white chocolate. The addition of white chocolate turned the glaze into a creamy yellowish color so I adjusted the tone with a hint of food color gel.

When I made this cake the first time I didn’t prepare enough mousse to entirely fill the mold, resulting in a cake that lacked a full height. The next time I increased the amount of mango mousse by 25% (which became the recipe below). I placed extra mousse in little dessert cups for my kids’ snack. One thing I noticed about the silicon mold after several usages was that it left a seam on the sides of the cake where the two pieces of the mold met. The seam didn’t protrude much but I was afraid that this would show after the enrobing process (and I am a perfectionist anyways). For a flawless cake, I always smooth out the ridge manually with a warm spatula. I might be over worrying but it is better to be safe than sorry.

Mango Mousse Cake with Mirror Glaze

For 18 cm eclipse silicon mold
18 cm 圓形矽膠模份量


For the Vanilla Chiffon Cake
40 g cake and pastry flour
2 egg yolks, large
25 g grapeseed oil
25 g milk
2 egg whites, large
25 g granulated sugar
1/2 tsp vanilla bean paste or pure vanilla extract
1/4 tsp cream of tartar

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

For the Mango Mousse
250 g ripe mango flesh
1/2 Tbsp lemon juice
50 to 60 g (or to taste) granulated sugar
185 g whipping cream
55 g water
11 g powdered gelatin
1 fresh mango, cubed

For the Mango Mirror Glaze
100 g white chocolate, chopped
100 g ripe mango flesh
45 g granulated sugar
100 g light corn syrup
70 g whipping cream
1/2 tsp lemon juice
9 g powdered gelatin
45 g water
White and yellow/orange gel food coloring as needed


低筋麵粉 40克
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 25克
雲尼拿醬或純雲尼拿香油 1/2茶匙
他他粉 1/4茶匙


熟透芒果肉 250克
細砂糖 50 – 60克(可依芒果成熟程度自行調整份量)
檸檬汁 半湯匙
淡忌廉 185克
水 55克
魚膠粉 11克
切粒芒果 一個份量

白朱古力(切碎) 100克
熟透芒果肉 100克
細砂糖 45克
粟膠 100克
淡忌廉 70克
檸檬汁 1/2茶匙
魚膠粉 9克
水 45克
黃/橙色及白色色膏 適量

Directions 做法

For the Vanilla Chiffon Cake 雲尼拿戚風蛋糕
Place sifted flour into a mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.

In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. 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 homogeneous.

Pour batter into a 6” parchment paper lined round cake pan and smooth top with a spatula. Tap 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 wooden skewer inserted into the center of cake comes out clean, about 30 minutes for my oven. Invert pan and cool completely on a cooling rack before unmolding. Slice cake into half-inch layers (only two pieces is required for this recipe). 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 10 minutes before you start. Bloom gelatin by mixing it with water 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 or blender, process mango, lemon juice and sugar until smooth. Strain mixture and pour into a mixing bowl. Stir in the gelatin mixture then set aside.

In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the mango mixture with a spatula in two batches until incorporated.

For the Mirror Glaze 鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Set aside.

Process sugar, mango, lemon juice and light corn syrup with a blender or food processor until smooth. Pour mixture into a saucepan and bring to a boil. Remove from heat and cool slightly.

Melt whipping cream and white chocolate in a bowl over a pot of simmering water (or microwave at medium power) and stir until combined to form a ganache. Add in mango mixture and the bloomed gelatin. Stir until smooth while taking care not to incorporate air bubbles. Place 2 tablespoons of mixture into a small bowl and stir in white food coloring. Color the remaining glaze with orange or yellow food coloring. Let cool and use at 90°F/32°C.

To Assemble 組合
Pour half of the mango mousse into the assembled mold and spread evenly then press on a cake layer. Spread on a thin layer of mousse then arrange mango cubes on top. Fill mold with remaining mousse until almost full. Press on the second cake layer, making sure that the mold has been completely filled. Tap mold on the countertop several times to remove any large air bubbles. Cover and place cake in the freezer overnight.

Remove frozen cake from freezer and unmold cake. Invert cake on a rack or a bowl then set it on a tray to catch any drips. Pour warm yellow mirror glaze over the top of the cake in a circular motion until the cake is entirely covered (extra glaze will drip off from the edges to the tray). Spoon a tablespoon of white glaze on an offset spatula and immediately swipe across the cake surface. Let sit for 10 minutes then clean the edges and decorate the cake. Transfer cake back to the fridge to set for another 4 to 6 hours before serving.

Here’s how to prepare a marbled effect: spoon glaze of various colors alternatively into a large measuring cup. Slightly mix with a chopstick to blend in the color (do not mix the color completely). Enrobe cake then lightly swipe an offset spatula across the top to remove excess.

Mango mirror glaze recipe adapted from 芒果鏡面配方參考芒果慕斯淋面的做法

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