Mango Mousse Cake with Biscuit Crust (Eggless and No-bake) 芒果慕絲凍餅(無蛋,免焗)

This is nothing new. I just mingled some recipes and created another one. This is a mango mousse cake with a marie biscuit base. I added diced mango inside for more mango madness. Everything is easy peasy as there is no baking involved. It is particularly convenient for those who don’t own an oven or are too busy/lazy to bake a cake base. I added fondant decorations and turned it into an Emoji cake. The kids really loved this idea. However, the black fondant bleeded through the cake surface slightly even though it was only placed on the cake for a brief moment right before serving. I would make the decorations out of modeling chocolate next time.
這不是什麼新食譜,只是把舊有食譜湊湊拼拼而成的新組合而己。 芒果慕絲瑪利餅碎作餅底,夾心是粒粒芒果肉,做法超級簡單。 凍餅的好處是不需使用焗爐,這對家中沒有焗爐或沒時間/太懶焗蛋糕底的人尤其方便。 這次EC配以翻糖裝飾做了Emoji表情符號造型蛋糕,小朋友十分喜歡。 可是即使EC食用前才放上裝飾,黑色翻糖仍然出現甩色情況,下次還是用回造型朱古力比較穩妥。

Mango Mousse Cake with Biscuit Crust (Eggless and No-bake)

For 8” pastry ring


For the Crust
150 g Marie biscuits
53 g unsalted butter, melted

For the Mango Mousse
17 g powdered gelatin
87 g water
400 g ripe mango flesh
1 Tbsp lemon juice
70 to 90 g granulated sugar (adjust according to ripeness of mango)
300 g whipping cream
2 fresh mango, cubed

For the Mango Mirror Glaze
4 g powdered gelatin
20 g water (for the gelatin)
90 g mango puree
60 g water
1 tsp lemon juice
1-1/2 Tbsp granulated sugar or light corn syrup


瑪利餅 150克
無鹽牛油溶液 53克

魚膠粉 17克
水 87克
熟透芒果肉 400克
檸檬汁 1湯匙
細砂糖 70 – 90克(可依芒果成熟程度自行調整份量)
淡忌廉 300克
切粒芒果 2個份量

魚膠粉 4克
水(加入魚膠粉) 20克
芒果泥 90克
水 60克
檸檬汁 1茶匙
細砂糖或粟膠 1-1/2湯匙

Directions 做法

For the Crust 餅底
Wrap bottom of pastry ring with plastic wrap. Set aside.

With a food processor, grind up marie biscuits into a fine powder. Add melted butter and mix until evenly moistened. Evenly press mixture into the bottom of ring with the back of a spoon (I love to use the bottom of a tall glass or ramekin to press down the crust firmly). Store in the freezer 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 flesh, 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 homogeneous.

Take pastry ring out from the freezer and pour in half of the mousse mixture. Arrange mango cubes on top then cover with the rest of the mousse mixture. Tap ring on the table counter several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate for a minimum of 4 hours until set.

For the Mango Mirror Glaze 芒果鏡面
Bloom gelatin by mixing it with 20 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, water, lemon juice and sugar. Heat in the microwave until sugar is dissolved (or heat with low heat over the stove). Cool slightly then stir in the gelatin mixture until combined. Let cool to room temperature before pouring over the chilled cake. Chill until the glaze sets. Warm the sides of the pastry ring with a hair dryer before unmolding cake. Decorate cake as needed.

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