Mango Orange Mousse Cake
Indulge in a tropical delight with this Mango Orange Mousse Cake, a show-stopping dessert that combines the velvety richness of a mango-orange mousse with a delicate sponge cake base. Bursting with fresh mango puree and a zesty splash of orange juice, this recipe delivers a perfect harmony of fruity sweetness and tang. The smooth mango glaze on top adds a glossy finish, while fresh mango slices provide a touch of elegance and visual appeal, making it perfect for special occasions. With its light, airy mousse and refreshing citrus notes, this cake is a must-try for mango lovers and those seeking a stunning centerpiece dessert.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 120 grams Granulated sugar
- 4 whole Large eggs
- 1 teaspoon Vanilla extract
- 250 grams Mango puree (fresh or canned)
- 100 milliliters Orange juice (freshly squeezed)
- 300 milliliters Heavy cream
- 15 grams Powdered gelatin
- 60 milliliters Cold water
- 50 grams Powdered sugar
- 1 sheet Gelatin sheet (for glaze)
- 50 grams Mango puree (for glaze)
- 30 milliliters Water (for glaze)
- 1 mango Fresh mango slices (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch springform cake pan with parchment paper.
In a mixing bowl, beat the eggs and granulated sugar using a hand or stand mixer until the mixture is pale and tripled in volume (about 5-7 minutes).
Sift the flour over the egg mixture in batches, folding gently with a spatula after each addition to maintain airiness. Add the vanilla extract and fold just until combined.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
Bloom the powdered gelatin by sprinkling it over the cold water and letting it sit for 5-10 minutes. Then, gently heat it in the microwave or on the stovetop until it dissolves completely.
In a mixing bowl, combine the mango puree, orange juice, and powdered sugar. Stir in the melted gelatin until fully incorporated.
Whip the heavy cream to soft peaks. Fold the whipped cream gently into the mango-orange mixture until smooth and fluffy.
Place the cooled cake layer back into the springform pan. Pour the mango-orange mousse over the sponge cake layer, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
To make the glaze, bloom the gelatin sheet in cold water for 5 minutes. Meanwhile, warm the mango puree and water in a small saucepan over low heat. Squeeze excess water from the gelatin sheet and stir it into the warm puree until dissolved. Let the mixture cool slightly.
Pour the cooled mango glaze over the set mousse layer, tilting the pan to spread it evenly. Return the cake to the refrigerator for an additional 1-2 hours.
Once fully set, remove the cake from the springform pan. Garnish with fresh mango slices on top before serving.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 31.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 181 mg | 4% | |
*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.
