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mango mouse cake

Mango Mousse Cake

This Mango Mousse Cake features layers of moist yellow cake, creamy mango mousse, and a refreshing strawberry jelly topping. Perfect for summer, this cake combines vibrant flavors and textures into a delightful dessert. Serve it chilled for the best experience.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sponge Cake:
  • 3 eggs
  • 1/2 cup 100g granulated sugar
  • 1/2 cup 60g all-purpose flour
  • 1/4 cup 30g cornstarch
  • 1 teaspoon baking powder
For the Mango Mousse:
  • 2 cups 500ml heavy cream, chilled
  • 1/2 cup 100g granulated sugar
  • 3 large mangoes peeled and diced (about 2 cups)
  • 1 tablespoon gelatin powder
  • 2 tablespoons cold water
For the Mango Glaze:
  • cup 250ml mango puree (from about 2 mangoes)
  • 1 tablespoon gelatin powder
  • 2 tablespoons cold water
For Assembly:
  • 1/2 cup 120ml mango juice or nectar
  • Fresh mango slices for decorating

Method
 

  1. Make the Sponge Cake: Preheat oven to 350°F (180°C). Grease and flour an 8-inch (20cm) round cake pan. In a large bowl, beat the eggs and sugar together until light and fluffy. Sift in the flour, cornstarch, and baking powder, then gently fold to combine. Pour the batter into the prepared pan and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
  2. Make the Mango Mousse: In a large bowl, beat the heavy cream and sugar until stiff peaks form. In a separate bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes to bloom. Microwave for 10-15 seconds until liquid. Fold the melted gelatin and diced mangoes into the whipped cream. Pour the mousse over the cooled sponge cake and refrigerate for at least 4 hours or overnight.
  3. Make the Mango Glaze: In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes to bloom. Microwave for 10-15 seconds until liquid. Stir in the mango puree. Pour the glaze over the chilled mousse cake and refrigerate for at least 2 hours to set.
  4. Assembly: Use a knife to loosen the cake from the pan and remove the springform ring. Brush the top and sides of the cake with mango juice. Decorate with fresh mango slices.
  5. Refrigerate the cake for at least 2 more hours before serving to allow the glaze to fully set. Enjoy!

Notes

  • Ensure the mango puree is smooth and free of fibers for the best mousse texture.
  • For a firm mousse, make sure the gelatin is fully dissolved.
  • Chill the cake thoroughly to allow the layers to set properly.