Nut-Free Mango Mousse Cake
Indulge in the tropical bliss of this Nut-Free Mango Mousse Cake, a dessert that combines a tender, buttery sponge base with a light and creamy mango mousse topping, all infused with the vibrant, natural flavors of ripe mangoes. Perfect for any occasion, this no-nut recipe is a safe option for those with allergies without compromising on taste or elegance. The cake is skillfully layered—starting with a soft vanilla-flavored base baked to golden perfection, and topped with a luscious mousse made from velvety mango purée and delicately whipped cream. Every bite offers a melt-in-your-mouth texture with a refreshing tropical zing, making it a crowd-pleaser for summer gatherings or special celebrations. Simple yet sophisticated, this stunning dessert not only looks spectacular but requires just 45 minutes of prep time before setting in the refrigerator, making it an effortless showstopper. Serve it chilled, garnished with fresh mango slices or mint leaves for a picture-perfect finish. Ideal for nut-free dessert lovers, this mango mousse cake is a fruity, creamy slice of paradise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 85 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 400 grams Ripe mangoes, peeled and puréed
- 10 grams Gelatin powder
- 60 milliliters Cold water
- 250 milliliters Heavy cream
- 50 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
Pour the batter into the prepared cake tin, and smooth the top with a spatula. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
For the mango mousse, sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 5 minutes.
Gently heat half of the mango purée in a saucepan. Once warm, add the bloomed gelatin and stir until dissolved. Remove from heat and add the rest of the mango purée, mixing thoroughly. Let it cool slightly.
In another bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Gently fold the cooled mango gelatin mixture into the whipped cream until fully incorporated.
Place the cooled cake back into the cleaned tin or a cake ring. Pour the mango mousse over the top and smooth the surface.
Refrigerate the cake for at least 4 hours, or until the mousse is set.
Before serving, carefully remove the cake from the tin or ring and transfer to a serving plate. Garnish with extra mango slices or mint leaves if desired.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 260.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1152 mg | 25% | |
*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.
