Mango Mousse Cake

A mango mousse cake is a light, tropical dessert that combines a fluffy mousse with vibrant mango flavor, layered over a delicate cake base. The mousse, made from mango puree, whipped cream, sugar, and gelatin, creates a creamy, airy texture that melts in the mouth. The cake base is typically a soft sponge or biscuit layer, providing a subtle contrast to the mousse’s smoothness. Some recipes include a mango jelly topping or fresh mango slices for added tanginess and visual appeal.To prepare, the cake base is baked and cooled, then topped with the mousse mixture, which is set in the refrigerator for several hours. The mango puree can be made from fresh, ripe mangoes or high-quality canned puree for convenience. Variations may incorporate coconut, passion fruit, or citrus to enhance the tropical profile. The dessert is often garnished with whipped cream, fruit, or edible flowers for elegance.Mango mousse cake is popular for its refreshing taste and stunning presentation, making it ideal for summer gatherings or special occasions. Its balance of sweetness and tartness, along with its velvety texture, delights dessert lovers. Serve chilled for the best experience.

Cooking Method: Dessert

Cuisine: Dessert

Courses: Dessert

Difficulty: Intermediate

Servings: 8

Estimated Cost: $ 1

Dietary: Dessert

Ingredients

For the Sponge Cake Base:

3 large eggs (room temperature)
¾ cup 150g granulated sugar
1 tsp vanilla extract
¾ cup 90g all-purpose flour, sifted
½ tsp baking powder
Pinch of salt
2 tbsp 30g unsalted butter, melted and cooled
2 tbsp 30ml milk, room temperature

For the Mango Mousse:

2 cups 480ml mango puree (from fresh or canned mangoes, blended and strained)
½ cup 100g granulated sugar (adjust based on mango sweetness)
2 cups 480ml heavy whipping cream, cold
2 tbsp 18g gelatin powder
¼ cup 60ml cold water
1 tsp vanilla extract
2 tbsp 30ml lemon juice (optional, for brightness)

For the Mango Mirror Glaze:

½ cup 120ml mango puree
¼ cup 60ml water
¼ cup 50g granulated sugar
1 tbsp 9g gelatin powder
2 tbsp 30ml cold water
1 tsp lemon juice (optional)

Optional Decorations:

Fresh mango slices or cubes
Whipped cream
Mint leaves
Edible flowers

Instructions

Prepare the Sponge Cake Base:

1
Preheat the oven: Set to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2
Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and sugar on high speed for 5-7 minutes until pale, thick, and tripled in volume. Add vanilla extract and mix briefly.
3
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4
Fold in dry ingredients: Sift the dry ingredients over the egg mixture in two batches, gently folding with a spatula to avoid deflating the batter.
5
Add wet ingredients: Combine melted butter and milk, then fold into the batter until just incorporated.
6
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Prepare the Mango Mousse:

7
Bloom the gelatin: In a small bowl, sprinkle gelatin over ¼ cup cold water. Let it sit for 5-10 minutes to bloom.
8
Prepare mango puree: If using fresh mangoes, peel and blend 2-3 ripe mangoes (about 2 lbs) until smooth, then strain to remove fibers. Measure out 2 cups of puree. If using canned puree, ensure it’s smooth and unsweetened.
9
Heat puree: In a saucepan over medium heat, warm 1 cup of mango puree with the sugar until dissolved (do not boil). Remove from heat, add bloomed gelatin, and stir until fully melted. Mix in the remaining 1 cup of mango puree and lemon juice (if using). Let it cool to room temperature.
10
Whip the cream: In a chilled bowl, whip the heavy cream and vanilla extract to soft peaks using an electric mixer.
11
Combine: Gently fold the cooled mango mixture into the whipped cream in three batches until smooth and uniform. Be careful not to deflate the cream.

Assemble the Cake:

12
Prepare the pan: If the sponge cake is still in the springform pan, trim the top if uneven. Line the sides of the pan with an acetate strip or parchment paper for smooth edges.
13
Add mousse: Pour the mango mousse over the cooled sponge cake in the pan, smoothing the top with a spatula. Tap the pan lightly to remove air bubbles.
14
Chill: Cover and refrigerate for at least 4 hours, or until the mousse is set.

Prepare the Mango Mirror Glaze:

15
Bloom the gelatin: Sprinkle gelatin over 2 tbsp cold water and let it sit for 5 minutes.
16
Heat the glaze: In a small saucepan, combine mango puree, water, and sugar. Heat over medium heat until the sugar dissolves (do not boil). Remove from heat, add bloomed gelatin, and stir until melted. Add lemon juice if desired. Strain the mixture to ensure it’s smooth, then let it cool to about 85°F (30°C).
17
Apply the glaze: Remove the chilled cake from the refrigerator. Pour the glaze over the set mousse, tilting the pan to spread evenly. Return to the fridge for 30 minutes to set the glaze.

Final Touches:

18
Unmold the cake: Carefully remove the springform pan and acetate strip. Transfer the cake to a serving plate.
19
Decorate: Garnish with fresh mango slices, whipped cream, mint leaves, or edible flowers as desired.
20
Serve: Slice with a warm knife for clean cuts. Serve chilled.

Note

Tips for Success:

1. Mango quality: Use ripe, sweet mangoes like Alphonso or Ataulfo for the best flavor. If using canned puree, adjust sugar to taste.

2. Smooth puree: Strain the mango puree to ensure a silky mousse and glaze.

3. Gelatin handling: Ensure gelatin is fully dissolved and cooled before mixing to avoid lumps.

4. Storage: Store the cake in the refrigerator for up to 3 days. Freeze (without glaze) for up to 1 month; thaw in the fridge before glazing and serving.

Enjoy your vibrant and creamy mango mousse cake! If you’d like tips for substitutions (e.g., vegan or gluten-free) or have specific questions, let me know!

Keywords: Breakfast, Dessert

Read it online: https://dailyflavour.com/recipe/mango-mousse-cake/