Photo: Korea Ministry of Food and Drug Safety

Mango Mousse Cake and Macarons

Name: Mango Mousse Cake and Macarons
Cuisine: South Korea
Ingredients: egg (1 pc); 30 g almonds (30g); lemon (1/4 pc); 20 g mango puree (20g); 20 g butter (20g); 20 g heavy cream (20g); 50 g milk (50g); 50 g corn syrup (mulyeot) (50g); 0.2 g salt (0.2g); 20 g sugar (20g); gelatin sheet (1 sheet)

망고무스케이크와 마카롱

Dessert · Boiled

DessertsCourse

487kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Mango Mousse Cake and Macarons

Not spicyVegetarianGluten-freeContains: egg, dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

egg달걀(1 pc)
almonds아몬드(30g)
30 g
lemon레몬(1/4 pc)
mango puree망고퓨레(20g)
20 g
butter버터(20g)
20 g
heavy cream생크림(20g)
20 g
milk우유(50g)
50 g
corn syrup (mulyeot)물엿(50g)
50 g
salt소금(0.2g)
0.2 g
sugar설탕(20g)
20 g
gelatin sheet판젤라틴(1 sheet)

Nutrition per serving

487kcal

56.7gCarbs

7.7gProtein

25.5gFat

133.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Finely grind the almonds and sift them.
Make a meringue with the egg white, pipe it out with a piping bag, let it dry for about 20 minutes, and bake in the oven for 13 minutes to make macarons.
Boil the sugar, corn syrup, and salt in a pot.
Heat the egg yolk, sugar, milk, and cream, then add the mango puree and mix.
Soak the gelatin sheet in water, melt it over a double boiler, mix it into the mixture from step 4, and fold in cold whipped cream.
Set the mixture from step 5 in a mold, then place on a plate and decorate with the macarons.

💡 TipYou can enjoy a healthy dessert with homemade cake and macarons.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.