I made this Mango Mascarpone Mousse Cake for a small luncheon last week

[patbastrop]

It was amazingly good! I used the ataulfo mangoes and had to add more sugar to the mousse and the topping as they were really tart! What is wonderful about this cake (that I didn't know when I was experimenting on my guests) was that it would hold for a couple of days, and as I finished it off this morning (luncheon was Friday) it was just as spectacular as the day I served it! Good to know that you can prepare dessert days ahead and have it done -- if you can hide it from family members prone to pilferage!

Next time I make this (and I WILL make it again!), I think I will line the springform pan with parchment for easier removal. I built the cake right on the serving plate, leaving out the bottom of the springform pan.

http://novice-baker.blogspot.com/2008/05/looking-at-bright-side-mango-mascarpone.html

 

[marilynfl]

Beautiful. Every word in the title drew me in. Does the mango mousse hold it's

shape? And please explain the type of mango you used. I have "whatever's at the grocery store" variety.

 

[patbastrop]

Marilyn, the mousse holds its' shape very well, and the mango is the ataulfo variety.

It should be in the stores now -- very yellow I couldn't believe how good the cake was this morning -- after making it on Thursday night!

ATAULFO MANGO

Indonesian type - originated from a Hawaiian seedling strain, direct descendant of the Manila mango seedling race common in Veracruz State, Mexico. - The fruit is a small, flat, oblong shape, 6 - 12 ounces, greenish yellow to deep golden when ripe; delicious, very sweet, rich in flavor and close to fiber free. (butter!)