Low Sodium Mango Mousse Cake
Indulge in the tropical delight of a Low Sodium Mango Mousse Cake, a lighter take on a classic dessert that combines a tender vanilla sponge base with a luscious layer of creamy mango mousse. Perfect for those watching their sodium intake, this recipe uses unsalted butter and fresh mango puree to deliver flavor without compromise. The gelatin-stabilized mousse creates a silky, cloud-like texture that's beautifully complemented by a final garnish of fresh mango slices. With a delicate balance of sweetness and a hint of vanilla, this show-stopping treat is as visually stunning as it is delicious. Ideal for celebrations or as a tropical twist to any dessert table, this low-sodium cake guarantees a vibrant taste experience without sacrificing health-conscious ingredients.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 60 grams Unsalted butter
- 150 grams Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 80 ml Whole milk
- 200 ml Fresh mango puree
- 250 ml Whipping cream
- 50 grams Powdered sugar
- 10 grams Gelatin powder
- 3 tablespoons Cold water
- 100 grams Fresh mango slices
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper.
In a bowl, whisk together the flour and baking powder, and set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until creamy and pale.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture, until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In the meantime, bloom the gelatin by sprinkling it over 3 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes.
Gently heat the bloomed gelatin in a microwave or over a double boiler until fully dissolved.
In a separate bowl, whip the cream until soft peaks form, then add the powdered sugar and mango puree. Mix until well combined.
Slowly add the dissolved gelatin to the mango mixture, mixing well to ensure even distribution.
Place the cooled cake back in the springform pan. Pour the mango mousse over the cake layer, spreading it evenly.
Refrigerate the cake for at least 4 hours or until the mousse is set.
Once set, gently remove the sides of the springform pan. Decorate the top with fresh mango slices just before serving.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 346.3 g | 126% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 245.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 988 mg | 21% | |
*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.
