However in this mousse recipe version #2 You will be using canned mango pulp & vegan cream cheese instead of cashews & white chocolate

Prepare the aquafaba by whipping it on high speed with a balloon whip attachment until it is firm peaks & glossy, then reserve while you whip the vegan whipped cream to medium-firm peaks

Cook the agar with the plant milk in a small sauce pot stirring constantly over medium to high heat until it is boiling

Now pour the lemon juice, vegan cream cheese, the plant milk/agar mixture and the mango pulp into a high speed blender and blend on high speed until it is very smooth

Transfer this mixture to a large mixing bowl and be sure it is cooled to at least 110°F before folding in the whipped aquafaba and then the whipped cream as shown in the video tutorial

Pour half of the mousse into the prepared ring mold with the sponge cake base and place the smaller cake layer into the center of the mousse, pressing it down so the mousse comes up and around the entire cake layer

Pour the remaining mousse on top & refrigerate at least 4 hours preferably overnight before unmolding and serving

In this version I used the mango compote as a sauce over top of each slice instead of in the actual cake