Mango Mousse Cake (Print Version)
Fluffy mango mousse over tender sponge, topped with glossy mango glaze — ideal for summer gatherings.
# What You Need:
→ Sponge Base
01 - 3 large eggs, room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup all-purpose flour
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 14 ounces ripe mango flesh (about 2 large mangoes), pureed
07 - 1/4 cup granulated sugar
08 - 2 tablespoons lemon juice
09 - 1 tablespoon unflavored gelatin powder (or 3 gelatin sheets)
10 - 1 1/4 cups heavy cream, cold
→ Mango Glaze
11 - 2/3 cup mango puree
12 - 1 tablespoon lemon juice
13 - 1 tablespoon granulated sugar
14 - 1 1/2 teaspoons unflavored gelatin powder (or 1.5 gelatin sheets)
→ Decoration
15 - Fresh mango slices, mint leaves (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - 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 tablespoons 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. Whip heavy cream to soft peaks and gently fold into the mango mixture until smooth.
05 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
06 - Bloom gelatin in 2 tablespoons cold water. Gently heat until dissolved.
07 - Mix mango puree, lemon juice, and sugar in a bowl, then stir in dissolved gelatin. Let cool to room temperature, then pour over the set mousse layer. Chill for at least 2 more hours, or until the glaze is firm.
08 - 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 Hints:
01 -
- The mousse texture is impossibly light, almost like eating a mango scented cloud that somehow holds its shape beautifully on your fork
- It looks restaurant impressive but relies on straightforward techniques that even a nervous baker can master
02 -
- Room temperature eggs are nonnegotiable for the sponge, or you will end up with a dense, disappointing layer
- Let the glaze cool completely before pouring it over the mousse, or it will melt right through and you will lose that distinct layer effect
03 -
- Pass your mango puree through a finemesh sieve for that ultrasmooth professional texture
- Set your springform pan on a flat baking sheet before refrigerating to catch any potential leaks and make moving the cake easier