Mango mousse cake from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 38) by Chetna Makan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 21, 2019

    I made 1/2 recipe in a 6" pan. The smaller cake was done in about 25 minutes, at which point the center was just set, although the edges were noticeably brown. The cake turned out a bit dry, but was balanced by the creamy mousse. I used Manila (aka champagne) mangoes and made my own puree. When assembling the cake, it was helpful to have a pan with 3" sides. Overall, my family enjoyed this cake. It was nice and light and not overly sweet.

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