So who can pass up a whole case of mangoes for $1.99? Of course not. Anyway, they're all ripening at once and must be dealt with. Here's my question. I will have to make a cake for a friend's birthday next weekend. And I was thinking she'd LOVE a mango mousse cake - two thin layers of sponge cake filled with a creamy mango mousse. I've found quite a lot of recipes for mango mousse - I'll probably make one with mango puree, sugar, whipping cream and thickened with gelatin to give it body.
So here's my question. Do you think I can freeze this until next week? Any problem with freezing this kind of mousse? I know the cake will be fine. If I decide to make a glaze for the top, I'll do that after thawing the cake, so that's not an issue. Those mangoes are beautiful right now and I have time to make this creation tomorrow.