Mango Mousse Cake (Printable View)
A light and luscious mango mousse cake featuring fluffy mousse layered over tender sponge base, topped with glossy mango glaze.
# What You’ll Need:
→ Sponge Base
01 - 3 large eggs, at room temperature
02 - 3.2 oz (90 g) granulated sugar
03 - 3.2 oz (90 g) all-purpose flour
04 - 1/2 tsp vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 14 oz (400 g) ripe mango flesh, pureed (about 2 large mangoes)
07 - 2.1 oz (60 g) granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.25 cups (300 ml) heavy cream, cold
→ Mango Glaze
11 - 5.3 oz (150 g) mango puree
12 - 1 tbsp lemon juice
13 - 1 tbsp granulated sugar
14 - 1.5 tsp unflavored gelatin powder (or 1.5 gelatin sheets)
→ Decoration
15 - Fresh mango slices
16 - Mint leaves (optional)
# Cooking Steps:
01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, beat eggs and sugar with an electric mixer until pale and tripled in volume (about 5 minutes). Gently fold in flour, salt, and vanilla extract until just combined. Pour into the pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
03 - Sprinkle gelatin over 3 tbsp cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved (do not boil).
04 - Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin.
05 - Whip heavy cream to soft peaks and gently fold into the mango mixture until smooth.
06 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
07 - Bloom gelatin in 2 tbsp cold water. Gently heat until dissolved. Mix mango puree, lemon juice, and sugar in a bowl, then stir in dissolved gelatin. Let cool to room temperature.
08 - Pour cooled glaze over the set mousse layer. Chill for at least 2 more hours, or until the glaze is firm.
09 - Carefully run a knife around the edge of the pan and remove the cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.
# Expert Tips:
01 -
- The combination of airy sponge and silky mousse creates texture that feels like eating a cloud
- Fresh mango flavor shines through without being cloyingly sweet
- It looks impressive but comes together faster than most fancy desserts
02 -
- Room temperature eggs are non negotiable for the sponge they whip up much faster and create better structure
- Never let gelatin boil or it will not set properly and your mousse will remain runny
- The mousse must be completely set before adding the glaze or the layers will mix together
03 -
- Strain both the mango puree and the finished glaze through a fine mesh sieve for the smoothest texture
- Run your springform pan under warm water for 10 seconds to help release the sides cleanly