We're back and we're in business! After a short trip to London (all part of an educational on Gingerbread and Gingerbread people, houses, trees, etc), we're ready for another year here! :-)

And new month, new week, new order.

Taking advantage of summer and the season's fruits, was asked to make a Mango Mousse cake for 2 birthdays.

Three layers of sponge, 3 layers of mousse and topped with freshly sliced mangoes and chilled until set. Doesn't take as long as one might expect although mango slices are fiddly and slippery and temperamental!

Looking forward to orders to come in the following months!

Makes 8

Ingredients
1/2 C mango puree (flesh of 1 small mango)
1 C flour
60 g butter, melted
2 eggs
3/4 C milk
1 C mango jelly, prepared as directed
1/4 t salt
yellow food colouring (optional)
2 ripe mangoes, sliced lengthways
whipped cream, to serve

Method
1. In a food processor, combine puree and butter.
2. Sift in flour and add salt.
3. Add the eggs, milk and jelly mixture and combine.
4. Heat a non-stick frying pan with melted butter or cooking spray.
5. Using 1/4 C of batter each time, tilt the batter mixture until a thin crepe forms over the surface of the pan.
6. Cook for about 1-2 minutes on each side and transfer to a plate to cool. Repeat for remaining batter.
7. To make the pancake, place 1-2 slices of mango and fill with whipped cream. Roll into shape and serve cold.

Yield 1 x 9-inch (3 layers)

Ingredients
1/3 C sugar
2 T gelatin
1 box mango jelly
1/2 C fresh cream
2 mangoes (350g), mashed

Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed mangoes with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.

Makes 1 litre

Ingredients:
3/4 C sugar
4 medium ripe mangoes, flesh only
1-2 egg whites

Method:
1. Dissolve sugar and 375ml water over low heat in a small saucepan. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.
2. Place mango flesh in a food processor and process until smooth. Transfer to a stainless steel bowl and add the cooled syrup. Cover with plastic wrap and freeze, stirring with a fork occasionally, for 2 hours.
3. Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 hours, until just frozen.
4. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm.

Makes 6 cups

Ingredients:
1 box mango jelly
2 t gelatin
1 T sugar
1 egg
1/2 C evaporated milk
1 C hot water
1 C cold water
1 mango, ripe, diced

Method:
1. Dissolve jelly, gelatin and sugar in hot water.
2. Stir in evaporated milk and cold water.
3. Beat egg into the mixture. Add mango.
4. Divide into cups.
5. Refrigerate until set.