Mango mousse cake from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 154) by Kristina Cho

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

  • calguire on April 26, 2026

    After reading the previous comment, I sweetened the mousse as it was suggested in the recipe. I found the taste to be perfect, definitely not too sweet. I toasted 1/2 cup of coconut to put on top of the cake and I thought it was a good quantity.

  • Astrid5555 on October 14, 2021

    My mangoes apparently were not sweet enough for sweetening the mousse only with fruit. Unfortunately I realized it only after I had assembled the cake and tasted the leftover mousse, so do try the mousse even if your mangoes are very sweet. I used my melon baller to cut out mango balls for the decoration and added some chocolate crisppearls for crunch. Also, 1/4 cup of toasted coconut is way too much for decorating the top of the cake only as instructed. Apart from that a stunning looking dinner party-worthy dessert.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.