Mango Mousse Cake
Delight your taste buds with this stunning Mango Mousse Cake, a tropical masterpiece that's as refreshing as it is elegant. Featuring a light and airy sponge cake base infused with vanilla, this dessert is crowned with a velvety mango mousse made from fresh mango puree and whipped cream. A glossy mango glaze adds the perfect finishing touch, delivering layers of vibrant flavor and eye-catching appeal. Whether you're hosting a summer celebration or simply indulging your sweet tooth, this crowd-pleaser is a feast for all the senses. With its tropical flair, creamy texture, and stunning presentation, the Mango Mousse Cake is guaranteed to be the star of any dessert spread. Serve chilled for a refreshing treat that’s irresistible from the first bite to the last!
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Recipe Information
Ingredients
- 75 g All-purpose flour
- 25 g Cornstarch
- 3 large Eggs
- 100 g Granulated sugar
- 30 g Unsalted butter
- 50 ml Milk
- 1 tsp Vanilla extract
- 300 g Mango puree
- 6 sheets Gelatin sheets
- 200 ml Whipping cream
- 50 g Powdered sugar
- 100 ml Mango juice
- 30 ml Water
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Sift together the all-purpose flour and cornstarch into a small bowl. Set aside.
In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer for about 5 minutes until the mixture is thick and pale. The batter should form a thick ribbon when lifted.
Gently fold the sifted flour mixture into the egg mixture using a spatula, taking care not to deflate the eggs.
In a microwave-safe bowl, melt the unsalted butter with the milk. Add vanilla extract. Gently fold this mixture into the batter until well combined.
Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes or until the top is golden brown and the cake springs back when touched.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
For the mousse, soak the gelatin sheets in cold water for about 5 minutes or until softened.
Heat 100 g of the mango puree in a small saucepan over low heat. Squeeze excess water from the gelatin sheets and stir them into the warm mango puree until completely dissolved. Remove from heat and let cool slightly.
In a chilled mixing bowl, whip the cream with powdered sugar until soft peaks form.
Fold the remaining mango puree into the whipped cream, followed by the gelatin-mango mixture. Mix gently until incorporated.
Pour the mango mousse over the cooled cake base in the springform pan. Smooth the top and refrigerate for at least 4 hours, or until set.
For the glaze, soak the remaining gelatin sheet in cold water until softened.
In a small saucepan, heat the mango juice and water. Squeeze excess water from the gelatin and add to the saucepan, stirring to dissolve.
Let the glaze cool slightly before gently pouring it over the set mousse layer. Refrigerate for 1 hour or until the glaze is firm.
Run a knife around the edge of the springform pan to release the cake. Remove the side of the pan and transfer the cake to a serving platter.
Slice and serve chilled. Enjoy your refreshing Mango Mousse Cake!
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 294.6 g | 107% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 209.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 929 mg | 20% | |
*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.
