Mango Mousse Cake: A Dreamy Tropical Delight
Looking for a dessert that feels like a tropical getaway in every bite? A mango mousse cake is the perfect solution! Light, airy, and bursting with fresh mango flavor, it’s a treat that will transport you to sunny days with just one slice.
This cake combines the creaminess of mousse with the refreshing sweetness of ripe mangoes, making it a dessert that stands out. Whether you’re hosting a summer party or simply treating yourself, a mango mousse cake is both stunning and delicious.
Imagine cutting into a soft, fluffy mousse layered on top of a tender cake base, all infused with the juicy goodness of mangoes. It’s a dessert that looks impressive but is easy to make at home—perfect for anyone who wants to impress without the fuss.
Ready to whip up this tropical delight? Let’s get started on your mango mousse cake and bring a bit of sunshine to your dessert table!
Why You’ll Love This Recipe
- Mango Lover’s Delight: This cake celebrates the sweet, tangy flavors of mangoes, perfect for those who can’t get enough of this tropical fruit.
- Light and Creamy: The mousse is fluffy and airy, balanced by the soft sponge cake base and a smooth mango gel topping.
- Customizable: Use canned mango pulp for ease, or fresh mangoes when in season for an added burst of flavor.
What Is Mango Mousse Cake?
Mango Mousse Cake combines layers of moist sponge cake with a creamy mango mousse, topped with a shiny layer of mango gel. It’s a refreshing, light dessert that’s not overly sweet but bursting with tropical mango flavor.
Key Components:
- Sponge Cake: The foundation, offering a soft, light base.
- Mango Mousse: A smooth blend of whipped cream and mango puree.
- Mango Gel Topping: A glossy finish that enhances both the appearance and taste.
Ingredients
For the Sponge Cake:
- 3 large eggs (at room temperature)
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ tsp baking powder
For the Mango Mousse:
- 1½ cups heavy cream
- 3-6 tbsp powdered sugar (adjust based on mango sweetness)
- 2 cups mango puree (canned or fresh)
- 1 sachet of unflavored gelatin (7 grams)
- 50 ml water
For the Mango Gel Topping:
- 1 cup mango puree
- 3-6 tbsp sugar (adjust to taste)
- 1½ tsp unflavored gelatin powder
- 7 tsp water
For the Stock Syrup:
- ¼ cup water
- ⅓ cup sugar
Step-by-Step Instructions
1. Making the Sponge Cake
Start by creating the base of your cake—a fluffy, delicate sponge that pairs perfectly with the rich mousse.
- Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.
- In a stand mixer, beat the eggs on medium-high speed until foamy. Gradually add the sugar and continue beating for 7-10 minutes until the mixture becomes thick and pale.
- Sift together the flour and baking powder. Slowly fold this mixture into the egg batter, ensuring there are no lumps. Use a spatula to carefully fold the flour into the mixture to avoid deflating the eggs.
- Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then remove the springform ring and cool completely on a wire rack.
- Once cool, brush the sponge with stock syrup to keep it moist.
2. Preparing the Mango Mousse
The heart of this cake is its light, creamy mousse. Here’s how to make it:
- In a small bowl, sprinkle the gelatin over 50 ml of water and let it sit for 1 minute. Microwave for about 15 seconds until the gelatin is dissolved and the mixture is clear.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Fold the mango puree into the whipped cream gently, creating a smooth, uniform mixture.
- Stir a small portion of the whipped cream into the gelatin mixture to temper it, then fold the gelatin mixture back into the rest of the mango mousse.
- Spread the mango mousse over the cooled sponge cake, ensuring an even layer. Refrigerate for at least 8 hours to set.
3. Mango Gel Topping
The gel topping adds a professional finish to the cake and enhances the mango flavor.
- Combine the mango puree and sugar in a saucepan, stirring over medium heat until the sugar dissolves.
- In a separate bowl, dissolve the gelatin in water, then heat in the microwave for about 10 seconds until clear.
- Stir a small amount of the mango mixture into the gelatin, then add the gelatin mixture back into the remaining mango puree.
- Allow the gel to cool slightly, then pour it over the set mousse. Refrigerate for 2-4 hours to allow the topping to firm up.
Key Tips for Success
- Use Canned or Fresh Mangoes: If you’re short on time, canned mango puree works perfectly. However, fresh mangoes (such as Alphonso) will give your cake a deeper, richer flavor. If using fresh, puree 6-7 mangoes to get 3 cups of pulp.
- Sponge Cake: The key to a light sponge is not over-mixing once you add the dry ingredients. Be gentle to keep the batter airy.
- Gelatin Mixture: Ensure the gelatin is completely dissolved before adding it to your mousse and topping to avoid any lumps.
Variations of Mango Mousse Cake
- Chocolate Mango Mousse Cake: Add a layer of chocolate ganache between the sponge and mousse for a luxurious twist.
- Coconut-Mango Mousse Cake: Swap some of the whipped cream in the mousse for coconut cream to give the cake a tropical coconut flavor.
- Vegan Mango Mousse Cake: Use a plant-based cream and agar-agar in place of gelatin for a vegan version.
FAQs
Can I Make This Cake Ahead of Time?
Absolutely! In fact, this cake needs time to set, so it’s perfect for preparing a day in advance. You can store it in the fridge for up to 3 days.
Can I Use Frozen Mangoes?
Yes, frozen mangoes can be thawed and pureed for this recipe. Make sure to adjust the sugar as frozen mangoes may be less sweet than fresh or canned ones.
Serving Suggestions
- Garnish with Fresh Mango Slices: Decorate the top of your cake with thinly sliced mangoes for an extra touch of elegance.
- Serve Chilled: This dessert is best served cold, making it an excellent option for warm-weather gatherings.
- Pair with Tropical Flavors: Consider serving the cake with coconut ice cream or a refreshing passion fruit coulis for a tropical flavor explosion.
Nutritional Information (Per Serving)
| Component | Amount |
|---|---|
| Calories | 350 |
| Fat | 18g |
| Carbohydrates | 42g |
| Protein | 6g |
Final Thoughts
This Mango Mousse Cake is the perfect dessert to indulge in during mango season or whenever you’re craving something light, sweet, and refreshing. It’s easy to make yet looks impressive, making it a great choice for gatherings, celebrations, or simply treating yourself. Whether you’re new to baking or a seasoned pro, this recipe ensures a delightful outcome every time.
Enjoy the tropical bliss that this cake brings!
Looking for more delicious cake recipes? Check out our other crowd-pleasers, like [Orange Mousse Cake] or [Passion Fruit Cheesecake]. Happy baking!
