Gluten-Free Mango Mousse Cake
Delight in the tropical flavors of this Gluten-Free Mango Mousse Cake, a show-stopping dessert that’s as elegant as it is delicious. Featuring a light almond flour sponge base, this recipe combines the natural sweetness of juicy mangoes with the airy creaminess of whipped mousse for a perfect balance of texture and taste. The gelatin-stabilized mousse is infused with fresh mango puree, ensuring every bite is bursting with fruity goodness, while a simple garnish of fresh mango slices adds a vibrant, sunny finish. Gluten-free and made with wholesome ingredients, this cake is ideal for special occasions or a weekend treat. Quick to prepare, yet stunningly beautiful, it’s a cooling dessert perfect for impressing your guests. Serve chilled and let the tropical magic unfold!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Almond flour
- 100 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 400 grams Mango puree
- 10 grams Gelatin powder
- 60 ml Cold water
- 300 ml Heavy cream
- 50 grams Powdered sugar
- 1 medium Fresh mango slices
Instructions
Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together almond flour, granulated sugar, baking powder, and salt.
In a separate large bowl, beat the eggs with vanilla extract until fluffy and pale. Gradually blend in the dry ingredients until a smooth batter forms.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean. Let it cool completely.
Meanwhile, prepare the mango mousse by sprinkling gelatin over cold water in a small bowl. Let it bloom for about 5 minutes.
Gently heat half of the mango puree in a saucepan over low heat. Once warm, stir in the gelatin until fully dissolved, then remove from heat and mix in the remaining mango puree. Let it cool to room temperature.
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
Fold the cooled mango puree into the whipped cream gently until fully combined.
Once the cake base is cool, spread the mango mousse evenly over the top.
Chill the assembled cake in the refrigerator for at least 4 hours or until the mousse is set.
Before serving, garnish with fresh mango slices on top. Remove the cake from the springform pan carefully, slice, and serve.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 238.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 475 mg | 37% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
