Mango Mousse Cake Recipe
Calories: 18
Adjust Servings Here: 9 servings
Description
Homemade mango mousse cake made with a soft mango cake base, a thick layer of creamy mango mousse, and a thin soft-set mango puree topping, decorated with fresh mango and mint.
Ingredients
Mango Cake
- 150 g (1¼ cups) All-purpose flour
- 75 g (⅓ cup) Granulated sugar
- ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 large Egg
- 2 tbsp (0.3 cup) Whole milk
- 60 ml Neutral oil
- 2 tbsp Mango puree
- 1 tsp Vanilla extract
Mango Mousse
- 400 g (1⅔ cups) Mango puree
- 375 ml (1½ cups) Heavy whipping cream cold
- 2 - 3 tbsp Powdered sugar or to taste
- 7 g (1½ tsp) Powdered gelatin
- 3 tbsp Cold water
- 1 tsp Vanilla extract
Mango topping
- 200 g (¾ cup) Mango puree
- 2 g (¾ tsp) Powdered gelatin
- 2 tbsp Cold water
- 1 - 2 Sugar optional and to taste
Garnish
- Fresh mango diced or sliced
- Fresh mint optional
Instructions
- Prepare the pan and oven: Preheat the oven to 170°C/340°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Make the cake batter: Whisk together the egg, sugar, milk, oil, mango puree, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix just until combined.150 g All-purpose flour, 75 g Granulated sugar, ½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 1 large Egg, 2 tbsp Whole milk, 60 ml Neutral oil, 2 tbsp Mango puree, 1 tsp Vanilla extract
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean. Cool for 10 minutes in the pan, then cool completely.
- Bloom the gelatin: Sprinkle the gelatin over the cold water and let it stand for about 5 minutes. Heat gently for a few seconds until completely dissolved. Do not boil.7 g Powdered gelatin, 3 tbsp Cold water
- Prepare the mango: Blend the mango into a smooth puree and strain if necessary. Stir a few tablespoons of mango puree into the dissolved gelatin, then combine it with the remaining puree.400 g Mango puree
- Whip the cream: Whip the cold heavy cream with powdered sugar and vanilla until soft-medium peaks form.375 ml Heavy whipping cream, 2 - 3 tbsp Powdered sugar, 1 tsp Vanilla extract
- Make the mousse: Fold the mango mixture into the whipped cream in two or three additions until smooth and evenly combined.
- Assemble: Place the cooled cake in a clean springform pan or mousse ring lined with acetate. Pour the mousse over the cake and smooth the top. Refrigerate for 4–6 hours or overnight, until completely set.
- Make the mango topping: Bloom the gelatin in cold water for 5 minutes, then gently melt it. Temper with a little mango puree before combining with the remaining puree. Add sugar if needed. Let cool.200 g Mango puree, 2 g Powdered gelatin, 2 tbsp Cold water, 1 - 2 Sugar
- Finish the cake: Pour a thin layer of mango topping over the set mousse. Refrigerate again until softly set.
- Unmold and serve: Carefully remove the pan and acetate. Decorate with fresh mango and mint. Keep refrigerated until ready to serve.Fresh mango, Fresh mint
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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