Mango Mousse Cake
Mango Mousse Cake
Introduction
Mango Mousse Cake is a delightful dessert that brings a burst of tropical flavor to any occasion. Its light texture and fresh taste make it a perfect treat for warm days or when you simply want something sweet. If you love mangoes or creamy desserts, this cake is sure to win your heart!
Why Make This Recipe
This recipe is ideal for those who enjoy fruity desserts. The combination of mango puree and whipped cream creates a silky mousse that melts in your mouth. Plus, it’s visually stunning, making it a great centerpiece for gatherings or special events. Making this cake is also a chance to impress your friends and family with your baking skills without spending hours in the kitchen!
How to Make Mango Mousse Cake
Ingredients:
- 3 eggs
- 1/2 cup (100g) sugar
- 1/2 cup (60g) flour
- 1 tsp vanilla extract
- 2 cups (400g) mango puree
- 1/4 cup (60ml) water
- 2 1/2 tsp unflavored gelatin (1 envelope)
- 1 cup (240ml) heavy cream, whipped
- 1/4 cup (50g) sugar (optional, based on sweetness of mango)
- 1/2 cup mango puree
- 1 tsp gelatin
- 2 tbsp water
Directions:
- Make the Sponge (if using): Preheat your oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar together until fluffy. Add the vanilla extract and gently fold in the flour. Pour this mixture into a lined springform pan. Bake for 20–25 minutes. Once done, let it cool.
- Prepare the Mousse: In a small bowl, dissolve the gelatin in water and let it bloom for about 5 minutes. Then, gently heat it until melted. Mix this with the mango puree. Carefully fold in the whipped cream until the mixture is smooth and fluffy.
- Assemble the Cake: If you made the sponge, place it in a cake ring or springform pan. Pour the mousse over it and smooth the top using a spatula. Chill in the refrigerator for at least 4–6 hours until it’s set.
- Optional Glaze: If you want an extra layer of yum, heat the mango puree and water, add in the gelatin, and stir until smooth. Let it cool slightly, then pour it over the chilled mousse cake. Chill again until firm.
Garnish with fresh mango slices or whipped cream to add a special touch, and enjoy every bite of this tropical magic!
How to Serve Mango Mousse Cake
Serve the Mango Mousse Cake chilled. Slice it into wedges and place on dessert plates. You can pair it with some extra mango slices or a dollop of whipped cream on the side. It’s a perfect dessert for birthday parties, family gatherings, or a simple afternoon treat.
How to Store Mango Mousse Cake
If you have leftovers, store the cake in the refrigerator. Keep it covered with plastic wrap or in an airtight container. It is best enjoyed within 2-3 days for optimal freshness.
Tips to Make Mango Mousse Cake
- Ensure that the gelatin is completely dissolved before mixing it into the mango puree for the smoothest texture.
- Adjust the amount of sugar based on the sweetness of your mangoes. Ripe mangoes may not need much additional sugar.
- Let the cake chill for an adequate time to set properly. The longer, the better!
Variations
You can switch up the flavor by using other fruits, such as strawberries or peaches, for a different mousse. Just follow the same steps and use the corresponding fruit puree!
FAQs
-
Can I use canned mango puree?
Yes, canned mango puree works great if you cannot find fresh mangoes. Just check for added sugars. -
Is it necessary to make a sponge base?
No, the sponge base is optional. You can make just the mousse and serve it in individual cups for a lighter version. -
Can I freeze the Mango Mousse Cake?
It is not recommended to freeze the mousse, as it may alter the texture. Instead, keep it in the refrigerator.
Mango Mousse Cake
Ingredients
For the Sponge Base
- 3 pieces eggs
- 1/2 cup sugar
- 1/2 cup flour
- 1 tsp vanilla extract
For the Mousse
- 2 cups mango puree
- 1/4 cup water
- 2 1/2 tsp unflavored gelatin (1 envelope)
- 1 cup heavy cream, whipped
- 1/4 cup sugar (optional, based on sweetness of mango)
For the Optional Glaze
- 1/2 cup mango puree
- 1 tsp gelatin
- 2 tbsp water
Instructions
Make the Sponge (if using)
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the eggs and sugar together until fluffy.
- Add the vanilla extract and gently fold in the flour.
- Pour this mixture into a lined springform pan.
- Bake for 20–25 minutes. Once done, let it cool.
Prepare the Mousse
- In a small bowl, dissolve the gelatin in water and let it bloom for about 5 minutes.
- Then, gently heat it until melted.
- Mix this with the mango puree.
- Carefully fold in the whipped cream until the mixture is smooth and fluffy.
Assemble the Cake
- If you made the sponge, place it in a cake ring or springform pan.
- Pour the mousse over it and smooth the top using a spatula.
- Chill in the refrigerator for at least 4–6 hours until it’s set.
Optional Glaze
- If you want an extra layer of yum, heat the mango puree and water.
- Add in the gelatin, and stir until smooth.
- Let it cool slightly, then pour it over the chilled mousse cake.
- Chill again until firm.
