introduction

This Mango Mousse Cake is light and soft. It uses fresh mango and a creamy mousse. It feels like a summer cake and brings a bright taste. If you like a fruit and cream cake, you may also enjoy a strawberry mango split cake that blends fruit with sponge.

why make this recipe

Make this cake when you want a sweet and fresh treat. The cake looks nice for a small party. You can make it a day ahead and it will taste better. Fans of mousse cakes will find it simple, like a triple chocolate mousse cake but with fruit and light cream.

how to make Mango Mousse Cake

We make the cake in two main parts: the sponge and the mango mousse. First bake a light sponge with egg yolks and whipped egg whites. Then make a soft mango mousse with cream and gelatin. If you like soft cakes, try the feel of an almond ricotta cake for a similar smooth bite.

Ingredients :

3 ripe mangoes, pureed
1 cup heavy cream
1/2 cup sugar
3 eggs, separated
1/2 teaspoon gelatin
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
Pinch of salt
(Optional: extra mango slices for top)

For a small change, you can use the same fruit idea in small cups like apple crisp mini cheesecakes where fruit and cream pair well.

Directions :

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
Whisk egg yolks with sugar until pale and creamy.
Add milk, vanilla, and mango puree; mix well.
In another bowl, sift flour, baking powder, and salt, then fold into the mango mixture.
In a separate bowl, beat egg whites until stiff; fold gently into the batter.
Pour into the prepared pan and bake for 25-30 minutes.
For the mousse, soak gelatin in a little water until soft.
Whip heavy cream to soft peaks; fold in mango puree and melted gelatin.
Once the cake is cooled, slice it horizontally, layering mousse in between.
Chill until set and serve.

how to serve Mango Mousse Cake

Serve this cake cold. Cut with a sharp knife for clean slices. Add mango slices on top for a bright look. You can also dust a little powdered sugar if you like.

how to store Mango Mousse Cake

Keep the cake in the fridge in a covered dish. It will stay good for 2 to 3 days. Do not leave it at room temperature for more than two hours. You can freeze slices for up to one month, wrapped well.

tips to make Mango Mousse Cake

Use ripe mangoes for the best taste.
Whip the cream to soft peaks only; do not overbeat.
Bloom the gelatin in cold water, then melt it before adding to mousse.
Fold egg whites and mousse parts gently to keep air in the cake.
For firm fruit tips, you can read notes from an authentic German fruit cake to learn about setting fruit in cold desserts.

variation (if any)

Add a thin layer of jam between sponge and mousse for more flavor.
Mix a little coconut cream with mango for a tropical twist.
Use passion fruit puree with mango for a tangy note.
Make small mousse cups instead of a full cake for single servings.

FAQs

Q: Can I use mango pulp from a can?
A: Yes. Use good quality canned mango pulp if fresh mango is not available.

Q: Do I need gelatin for the mousse?
A: Gelatin helps the mousse set. You can use a vegetarian gelling agent if you prefer.

Q: Can I make this cake a day ahead?
A: Yes. Make the cake and mousse the day before and chill it overnight for best texture.

Q: How do I get a smooth mango puree?
A: Peel and cut ripe mangoes, then blend until smooth. Strain if you want a finer texture.

Mango Mousse Cake