Hey Guys!!! How have you been???? It’s been a long time we interacted and I missed you all soooooo much…. Hope you all missed me as much J J
I love Mangoes; actually my entire family is a Mango loving family. Come summer and we all look forward to our daily dose of this sweet, juicy, delicious and by far the yummiest fruit ever.
Simply cut it into slices and enjoy the juicy chunks of pure pleasure as you dig your teeth into them
Or, make it into aamras and savour it with hot puris
How about digging into a generous helping of mango pulp topped with a generous dollop of whipped cream?
Even thinking about it is pure divine!!! Isn’t it?
These are my most loved ways of enjoying mangoes all through the summer…. and I try to sustain some of the mango magic even after the summer is long gone. I am sure each of you too has your own very special rituals for enjoying this fruit.
People around the world with their love for the fruit and their obsession with wanting to create something phenomenal with them, have conceived some truly amazing sweet (and at times savoury too!) culinary wonders using mangoes as the core ingredients. Juices, ice creams, smoothies, milk shakes, sauces, gravies, cakes, pastries, sorbets and the list can just go on and on…..
And here we are talking only about the sweet ripe mangoes. Raw mangoes too, with their flavourful gusto and mouth-watering tangy taste have their own fan following and it’s a totally different stimulating experience.
Every summer, I stock up my refrigerator with my year’s stock of Mango Pulp, so that I can continue to pamper myself all year round.
In an endeavour to extend my passion for Mango in to my passion for culinary experimentation, I discovered for myself a unique indulgence this time!!
And thus was born, the Mango Cake with a Moussey Mango topping…
To get going, all you need is…..
For the cake,
200g Condensed Milk (1/2 tin)
2 ½ cups flour
½ cup melted butter
½ tsp baking soda
¾ tsp baking powder
½ cup mango puree
½ cup powdered sugar
Fresh mango pieces (optional)
For the mousse drizzle,
½ cup mango puree
1 tbsp Milk powder
1/3 cup powdered sugar
2 tbsp fresh cream
Mix and sieve together, the flour, baking soda and baking powder. Pre heat the oven at 180-190 degrees Celsius for about 12 minutes.
In a mixing bowl, beat the condensed milk, mango puree and butter to a creamy consistency. Add the flour mixture little at a time and mix well to form a thick smooth paste. Sieve sugar and add it little at a time to the cake mix. I didn’t use the whole portion of the sugar; I didn’t want my cake to be quite sweet, as there would be a mousy topping coming on later.
Pour the mix in a baking mould that has been greased and dusted lightly with flour.
Bake for about 15-20 minutes. Try the tooth pick or knife insertion test to check if the cake is done all the way inside. Remove from the oven and allow it to cool completely.
For the mousse topping, whip all the ingredients together to a make a thick smooth blend.
Spread the mousse liberally all over the cake allowing it to flow smoothly and evenly. Freeze for about 15-20 minutes. Cut into thin slices for serving. If it’s the season, you can add your signature to the dish by embellishing the dessert plate with fresh cut mango pieces.
I like my mousse to be a pouring consistency as I love to allow the mousse to flow all over the cake and around by itself. However, if you want it to come across more like a mousse icing, increase the amount of milk powder in your mousse a little at a time as you whip till you reach the desired consistency. Now you can coat the cake evenly with the mousse and freeze for 30 min to set.
The richness of the fruit and the delicacy of the bake together make this preparation into an elegant and classy substitute to a scone or a muffin.
It actually made a perfect accompaniment at the’ end of summer’ high tea that I hosted for a few friends who were visiting.
That’s for now folks! Keep watching this space for many more exciting experiences to come!