Rainbow Color Orange: Mango Mini Cakes (no bake)

mango mini cakes

Today I am introducing you to mango mini cakes, which do not require any baking. I am also presenting these mango mini cakes to you as I am organizing the blog event “Colorful Food”. I invite you to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, or pink. If you would like to learn more, please check this blog post. Want to guess which rainbow color I am taking care of today? Well, mango is ORANGE, so today’s recipe is in the rainbow color orange. For red check these strawberry pancakes, yum!

mango mini cakesThese cute little mini cakes do have a lot of mango in them, in total you will need two to three mangos, depending if you wish to decorate with mango roses like I did. The base consists of a classic cookie crust, which is then followed by mango mousse, and the topping is, you guessed it, mango juice thickened with cornstarch and sugar. Fairly simple, yet super elegant. I mean, you can most definitely serve these when hosting a fancy dinner.

mango mini cakesI actually really loved creating this recipe for my blog event. Seriously, it was not as hard as I thought. Just as a tip on the side, I had a little trouble getting out these beauties from the cake rings. Well, it was so difficult because I was impatient. If you aren’t as impatient as me, you will be fine, but what can I say, better wait patiently until everything has set properly.

Or do something unorthodox like me and use some of the topping for extra gooeyness. At least my husband and me enjoyed that. Very much. But that’s up to you.

So as stated, with no further ado, let’s have a look at these cute little mini cakes with lots of mango flavor!

Mini Mango Cakes, no bake

Print Recipe
Serves: 6 mini cakes with 7-10cm ∅ Cooking Time: 30min preparation + 4 hrs of chilling

Ingredients

  • Cookie Crust
  • 85 grams of melted butter
  • 130 grams of graham crackers

  • Mango Mousse
  • 300 grams of peeled and chopped mango pieces (about one large mango, weighed after preparation)
  • 30 grams of regular sugar
  • 15 grams of agar agar (or 6 leaves of gelatine)
  • 150 milliliters/grams of heavy cream
  • 100 milliliters/grams of Greek yoghurt

  • Topping
  • 1 tablespoon of cornstarch
  • 2 tablespoons of regular sugar
  • 250 milliliters of mango juice
  • 1-2 mangos for decoration (can be omitted)

Instructions

1

For the cookie crust crush cookies either in a closed ziplog bag using a rolling pin or in a food processor. Melt butter and mix with cookie crumbs. Pat mixture into cake rounds with the bottom of a glass. My cake rounds are seven centimeters in diameter.

2

For the mango mousse peel and cube mango. Simmer on medium heat with sugar for about three to four minutes or until soft. Puree and reheat again. Once hot, add the agar agar and let boil for about two minutes. Let cool in freezer for a few minutes, but be careful that it doesn't cool off too much as the agar agar will start to set at around 30 degrees Celsius. If using gelatine, be sure to follow instructions, gelatine cannot boil, so you will have to wait until the mango puree has cooled off enough.

3

Meanwhile beat the heavy cream until stiff, measure yoghurt. Gently mix all three components until combined. Pour on top of cookie crust and freeze for about an hour or overnight.

4

For the topping combine cornstarch, sugar and a few tablespoons of mango juice in a mug and stir until you see no lumps. Heat remaining mango juice and wait until it boils. Stir in cornstarch mixture and let boil again for about two minutes. Mixture will start to thicken. Pour over cold and set mango mousse. Return mini cakes to fridge for at least one more hour.

5

Peel another mango and slice into thin stripes to create the roses on top. Start with a shorter stripe and roll up tight, then place another stripe around. Continue until you have a mango rose as seen in my pictures. Place mango rose on top of a mini cake. Serve mini cakes either chilled or at room temperature.

Notes

Be sure that the mango mousse has set before you add the third layer. Once done, heat up knife and cut all around the edges, wiping the knife clean in between. Mini cakes should come out easily.

mango mini cakes

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