Mango Mousse Cake (Printable)
A light and luscious mango mousse cake with fluffy layers and glossy glaze, perfect for summer celebrations.
# What you'll need:
→ Sponge Base
01 - 3 large eggs, at room temperature
02 - 3.2 ounces granulated sugar (90 g)
03 - 3.2 ounces all-purpose flour (90 g)
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 14 ounces ripe mango flesh, pureed (about 2 large mangoes) (400 g)
07 - 2.1 ounces granulated sugar (60 g)
08 - 2 tablespoons lemon juice
09 - 1 tablespoon unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.3 cups heavy cream, cold (300 ml)
→ Mango Glaze
11 - 5.3 ounces mango puree (150 g)
12 - 1 tablespoon lemon juice
13 - 1 tablespoon granulated sugar
14 - 1.5 teaspoons unflavored gelatin powder (or 1.5 gelatin sheets)
→ Decoration
15 - Fresh mango slices
16 - Fresh mint leaves (optional)
# Directions:
01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, beat eggs and sugar with an electric mixer until pale and tripled in volume, about 5 minutes. Gently fold in flour, salt, and vanilla extract until just combined. Pour into the pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
03 - Sprinkle gelatin over 3 tablespoons cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved, do not boil.
04 - Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin. Whip heavy cream to soft peaks and gently fold into the mango mixture until smooth.
05 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
06 - Bloom gelatin in 2 tablespoons cold water. Gently heat until dissolved.
07 - Mix mango puree, lemon juice, and sugar in a bowl, then stir in dissolved gelatin. Let cool to room temperature, then pour over the set mousse layer.
08 - Chill for at least 2 more hours, or until the glaze is firm. Carefully run a knife around the edge of the pan and remove the cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.
# Expert Suggestions:
01 -
- The cloudlike mousse balances the tender sponge so perfectly that each bite feels like eating sunshine
- It looks impressively fancy but actually comes together faster than you would expect
02 -
- Rushing the chilling times will result in layers that do not set properly and slice beautifully
- Using mangoes that are not perfectly ripe means your mousse will lack that intense tropical flavor
03 -
- Wrap a hot kitchen towel around the springform pan for 30 seconds to help release the cake cleanly
- Strain your mango puree through a fine mesh sieve for the silkiest smooth texture imaginable