Mango Mousse Cake is a light and creamy dessert layered with fluffy mango mousse and soft sponge cake. Bursting with tropical mango flavor, this elegant dessert is refreshing, fruity, and perfect for celebrations or warm weather gatherings.
Total Time:4 hours 50 minutes
Yield:8 servings
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
2 cups mango puree
1 cup heavy whipping cream
1/3 cup powdered sugar
1 tablespoon gelatin powder
3 tablespoons cold water
Fresh mango slices (optional)
Whipped cream (optional)
Mint leaves (optional)
Instructions
Preheat the oven to 350°F (175°C).
Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the eggs and granulated sugar until light and fluffy.
Mix in the milk and vanilla extract.
Fold the dry ingredients gently into the wet mixture.
Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
Warm the mango puree slightly and stir in the bloomed gelatin until dissolved.
In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
Fold the mango mixture gently into the whipped cream until smooth.
Place the cooled cake layer into a springform pan if needed.
Pour the mango mousse over the cake and smooth the top.
Refrigerate for at least 4 hours or until fully set.
Decorate with fresh mango slices, whipped cream, or mint leaves before serving.
Notes
Use ripe Ataulfo or Kent mangoes for the best flavor and smooth texture.
Add passion fruit puree for an extra tropical twist.
Top with toasted coconut flakes for added crunch.
Store covered in the refrigerator for up to 3 days.
Freeze for up to 1 month and thaw overnight before serving.
