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Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake. To print the recipe check the full recipe on my blog: Ingredients Makes about 10-12 servings Pistachio Cake 2 eggs 1/3 cup (70g) sugar 2/3 cup (70g) roasted pistachios, ground 1 tbsp (10g) all-purpose flour 1 tbsp (15g) butter, melted White Chocolate Pistachio Crunch 2 oz (60g) white chocolate 1 tbsp (15g) whipping cream 1/2 cup (50g) roasted pistachios, chopped Raspberry Mousse 10 oz (300g) fresh or frozen raspberries 1/4 cup (50g) sugar 1 tbsp (15ml) lemon juice 1/2 tbsp (5g) gelatin powder 2 tbsp (30g) cold water 7 oz (200g) whipping cream (35% fat), chilled Mango Mousse 10 oz (300g) mango, puree 1/4 cup (50g) sugar 1/2 tbsp (5g) gelatin powder 2 tbsp (30g) cold water 7 oz (200g) whipping cream (35% fat), chilled Raspberry Jelly 4 oz (120g) fresh or frozen raspberries 2 tbsp (30g) sugar 1/2 tsp (2g) gelatin powder 1 tbsp (15ml) water Background music: Never Wanna Grow Up by Katrina Stone (Never Wanna Grow Up) Artlist Land Called Fantasy by Ziv Moran (Following You) Artlist The Rhythm Of Memories by Assaf Ayalon (Earth) Artlist Follow me: FACEBOOK: INSTAGRAM: PINTEREST: TikTok: @homecookingadventure WEBSITE:
