Mango Mousse Cake Recipe

Mango Mousse Cake is a light, fruity, and creamy dessert that’s perfect for warm weather or tropical-themed celebrations. Here’s a delightful recipe:

Mango Mousse Cake Recipe

Ingredients

For the Sponge Cake Base:

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted

For the Mango Mousse:

• 2 cups fresh mango puree (from 3–4 ripe mangoes)
• 2½ tsp unflavored gelatin
• 2 tbsp water
• 1 cup heavy cream, chilled
• ¼ cup powdered sugar

For the Mango Glaze:

• ½ cup mango puree
• 1½ tsp unflavored gelatin
• 2 tbsp water
• 1–2 tbsp sugar (optional, depending on mango sweetness)

Optional Toppings:

• Fresh mango slices or cubes
• Whipped cream
• Mint leaves

Instructions

1. Prepare the Sponge Cake Base:

• Preheat the oven to 350°F (175°C) and line the bottom of an 8-inch springform pan with parchment paper.
• In a bowl, whisk together flour, baking powder, and salt.
• In a separate bowl, beat the eggs and sugar with an electric mixer until thick, pale, and tripled in volume (about 5–7 minutes).
• Gently fold in the flour mixture, followed by the melted butter and vanilla extract. Be careful not to deflate the batter.
• Pour the batter into the pan and bake for 20–25 minutes or until a toothpick comes out clean.
• Let the cake cool completely in the pan.

2. Make the Mango Mousse:

• Sprinkle gelatin over 2 tbsp of water in a small bowl and let it bloom for 5 minutes. Heat gently until dissolved (microwave for 10 seconds or use a stovetop).
• Stir the dissolved gelatin into the mango puree.
• In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the mango mixture until smooth and airy.

3. Assemble the Cake:

• Pour the mango mousse over the cooled sponge cake base in the springform pan. Smooth the top with a spatula.
• Refrigerate for 1–2 hours or until set.

4. Prepare the Mango Glaze:

• Bloom gelatin in 2 tbsp of water for 5 minutes, then heat until dissolved.
• Mix the gelatin into the mango puree. Add sugar if needed for sweetness.
• Gently pour the glaze over the set mousse layer, tilting the pan for even coverage.
• Chill for another 1–2 hours or until the glaze is firm.

5. Decorate and Serve:

• Remove the cake from the springform pan and transfer to a serving plate.
• Garnish with fresh mango slices, whipped cream, or mint leaves.
• Slice and enjoy this tropical delight!

This Mango Mousse Cake is a crowd-pleaser with its bright flavors and elegant appearance. Let me know how it turns out!