Mango Mousse Cake
A delightful dessert combining mango puree and whipped cream for a light, tropical treat perfect for any occasion.
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.
Notes
Garnish with fresh mango slices or whipped cream to add a special touch. Store any leftovers in the refrigerator covered with plastic wrap. Best enjoyed within 2-3 days for optimal freshness. 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.