Soy-Free Mango Mousse Cake
Indulge in the tropical delight of this *Soy-Free Mango Mousse Cake*, a luscious dessert that combines a light, creamy mango mousse with a buttery almond flour crust. Perfect for those avoiding soy, this gluten-free recipe features fresh mango purée, velvety whipped cream, and a hint of vanilla for a vibrant, fruity flavor profile. The secret to its airy yet stable texture lies in the careful incorporation of gelatin, ensuring each bite is smooth and satisfying. Topped with fresh mango slices, this no-fuss, oven-free mousse layer sets beautifully in the fridge, making it an ideal make-ahead treat for summer gatherings or special occasions. If you're looking to impress with a naturally bright and refreshing dessert, this mango mousse cake is your answer.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 75 grams Butter, melted
- 30 grams Powdered sugar
- 300 grams Fresh mango purée
- 250 milliliters Heavy cream
- 10 grams Gelatin powder
- 50 milliliters Water, cold
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 100 grams Fresh mango slices
Instructions
Preheat your oven to 175°C (350°F).
In a bowl, mix together almond flour, melted butter, and powdered sugar. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from oven and let it cool completely.
In a small bowl, sprinkle gelatin powder over cold water and let it bloom for about 5 minutes.
Transfer the fresh mango purée to a saucepan, add the granulated sugar, and heat over medium-low heat. Stir until the sugar dissolves and the mixture is warm, but not boiling.
Add the bloomed gelatin to the mango mixture and stir until the gelatin is completely melted and incorporated. Remove from heat and allow to cool to room temperature.
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cooled mango-gelatin mixture, combining thoroughly to avoid deflating the whipped cream.
Pour the mango mousse over the cooled almond crust, smoothing the top with a spatula for an even layer.
Chill the cake in the refrigerator for at least 4 hours, or until set.
Once the mousse has set, gently remove the cake from the springform pan and transfer to a serving platter.
Garnish the top of the mousse cake with fresh mango slices before serving.
Nutrition Facts
Calories |
3015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 190.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 382 mg | 29% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 697 mg | 15% | |
*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.
