Mango Mousse Cake Recipe
This Mango Mousse Cake is a light and airy dessert featuring a delicate sponge cake base, a velvety mango mousse, and a glossy mango gel topping. It’s the perfect balance of fruity sweetness and creamy texture, making it an excellent choice for any occasion.
10 Servings
Ingredients
For the Sponge Cake
- 3 large eggs room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
For the Mango Mousse
- 1 ½ cups heavy cream
- 3-6 tablespoons icing sugar adjust to taste
- 2 cups mango purée canned or fresh
- 1 sachet 7 grams unflavored gelatin powder
- 50 ml water
For the Mango Gel Topping
- 1 cup mango purée canned or fresh
- 3-6 tablespoons granulated sugar adjust as needed
- 1 ½ teaspoons unflavored gelatin powder
- 7 teaspoons water
For the Stock Syrup
- ¼ cup water
- ⅓ cup granulated sugar
Instructions
Preparing the Sponge Cake
- Preheat the oven to 350°F (175°C). Grease the bottom of an 8-inch round cake pan and line it with parchment paper.
- In a stand mixer or large bowl, beat the eggs for 1 minute until foamy. Gradually add the sugar and continue beating for 7-10 minutes, or until the mixture has tripled in volume and forms ribbons when drizzled.
- Sift together the flour and baking powder and gradually fold it into the egg mixture using a rubber spatula, ensuring a light and airy batter.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before transferring it to a wire rack. Once cooled completely, return it to a springform pan and prepare for assembly.
Making the Stock Syrup
- In a small saucepan, bring the water and sugar to a boil over medium heat until fully dissolved.
- Remove from heat and allow the syrup to cool.
- Lightly brush the cooled sponge cake with the syrup to maintain moisture.
Preparing the Mango Mousse
- In a mixing bowl, whip the heavy cream and icing sugar until stiff peaks form.
- In a separate small bowl, sprinkle gelatin powder over 50 ml of water and allow it to bloom for 1 minute.
- Microwave the gelatin mixture for 15 seconds, stirring until fully dissolved. Let it cool slightly.
- In a large bowl, fold the mango purée into the whipped cream mixture until fully combined.
- Gradually add the dissolved gelatin by mixing a small portion of the mousse into the gelatin first, then folding it back into the main mixture.
- Pour the mango mousse over the sponge cake in the springform pan and smooth the top. Refrigerate for at least 8 hours until fully set.
Preparing the Mango Gel Topping
- Stir the sugar into the mango purée, adjusting sweetness as necessary.
- In a small bowl, sprinkle the gelatin powder over water and allow it to bloom for 30 seconds.
- Microwave the gelatin mixture for 10 seconds until clear, stirring well.
- Gradually mix 2 tablespoons of mango purée into the gelatin mixture before stirring it into the rest of the purée.
- Gently pour the mango gel over the chilled mango mousse, ensuring an even layer.
- Refrigerate for 2-4 hours until the topping is fully set.
Serving
- Once fully set, remove the springform pan and carefully transfer the cake to a serving plate.
- Slice and serve chilled.
Notes
To make a gluten-free version of this Mango Mousse Cake, simply substitute:
- All-purpose flour → with a 1:1 gluten-free flour blend for the sponge cake.
- Ensure that all other ingredients, including baking powder and gelatin, are certified gluten-free.