Mango Mousse Cake (Printable)
A refreshing summer dessert featuring fluffy mango mousse on tender sponge with glossy glaze.
# What You'll Need:
→ Sponge Base
01 - 3 large eggs, room temperature
02 - 3 oz granulated sugar
03 - 3/4 cup all-purpose flour
04 - 1/2 tsp vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 14 oz ripe mango flesh pureed (about 2 large mangoes)
07 - 2 oz granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder or 3 gelatin sheets
10 - 1 1/4 cups heavy cream, cold
→ Mango Glaze
11 - 5 oz mango puree
12 - 1 tbsp lemon juice
13 - 1 tbsp granulated sugar
14 - 1 1/2 tsp unflavored gelatin powder or 1 1/2 gelatin sheets
→ Decoration
15 - Fresh mango slices
16 - Fresh mint leaves
# Directions:
01 - Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar with electric mixer until pale and tripled in volume, about 5 minutes. Gently fold in flour, salt, and vanilla until just combined. Pour into pan and bake 12-15 minutes until toothpick inserted comes out clean. Cool completely in pan.
03 - Sprinkle gelatin over 3 tbsp cold water, let bloom 5 minutes. Gently heat until dissolved without boiling. Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin. Whip heavy cream to soft peaks and fold into mango mixture until smooth.
04 - Pour mousse over cooled sponge base, smoothing top. Refrigerate at least 2 hours until set.
05 - Bloom gelatin in 2 tbsp cold water. Heat until dissolved. Mix mango puree, lemon juice, and sugar, then stir in dissolved gelatin. Cool to room temperature, then pour over set mousse layer.
06 - Chill at least 2 more hours until glaze is firm. Run knife around edge of pan and remove cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.
# Expert Tips:
01 -
- The texture is impossibly light, like eating a cloud that happens to taste like sunshine and tropical vacations
- It is one of those make ahead desserts that lets you actually enjoy your own dinner party instead of being stuck in the kitchen
- The balance of tangy mango against sweet cream hits that perfect note where guests cannot decide if they want seconds or thirds
02 -
- The most common mistake is pouring warm glaze onto cold mousse, which creates weird streaks and a marbled effect that looks accidental rather than artistic
- Gelatin that boils loses its setting power, so heat it gently and remove from heat as soon as it is dissolved
- Room temperature eggs are non negotiable for the sponge because cold eggs will not whip to the right volume and your cake will be dense instead of light
03 -
- Run your springform pan under hot water for 10 seconds before releasing to help it come away cleanly
- Wipe the blade of your knife with a damp cloth between slices for perfectly clean cuts