Name: Mango Mousse Cake
Prep time: 20 min
Cook time: 25 min
Total time: 6 h
Cuisine: Tropical
Ingredients: 2 eggs; 1/2 cup sugar; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/4 cup vegetable oil; 1/2 cup coconut milk; 1 tsp vanilla extract; 1 tsp coconut extract; 2/3 cup sweetened flaked coconut; 6 medium mangoes; 1/2 cup sugar (optional); 1/2 cup cold water; 2 envelopes gelatin; 3 cups heavy whipping cream; 1 cup confectioners’ sugar

Mango Mousse Cake

Mango Mousse Cake is a delightful dessert that brings the tropical sweetness of mangoes to your table. This light and airy cake combines the flavors of coconut and mango, creating a refreshing treat that’s perfect for any occasion. Its creamy texture and vibrant color will impress your family and friends, making it a great choice for celebrations or simply enjoying at home.

Why Make This Recipe

This recipe for Mango Mousse Cake is perfect for those who love fruity desserts. The combination of a fluffy coconut cake and a rich mango mousse makes it a unique and delicious choice. It’s also a great way to use fresh, ripe mangoes, giving you a taste of summer all year round. Not to mention, it’s relatively easy to make, even for beginner bakers.

How to Make Mango Mousse Cake

Ingredients:

2 eggs
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
1/2 cup coconut milk
1 tsp vanilla extract
1 tsp coconut extract
2/3 cup sweetened flaked coconut
6 medium mangoes
1/2 cup sugar (optional)
1/2 cup cold water
2 envelopes gelatin
3 cups heavy whipping cream
1 cup confectioners’ sugar

Directions:

For the Cake:

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper.
Warm the eggs in a bowl of warm water for 10 minutes.
Beat the eggs and sugar in a stand mixer until thick and pale, about 8 to 10 minutes.
Sift the flour, baking powder, and salt over the egg mixture and fold gently.
Whisk the oil, coconut milk, vanilla extract, and coconut extract together; fold this into the batter along with the flaked coconut.
Pour the batter into the pan and bake for 22 to 25 minutes. Let it cool before removing from the pan.
Line the pan with parchment strips and place the cooled cake back in.

For the Mango Purée:

Sprinkle the gelatin over the cold water and let it soften.
Peel and puree the mangoes in a blender until smooth.
Simmer the pureed mangoes with optional sugar for 8 to 10 minutes.
Heat the gelatin until liquefied and stir it into the mango puree; refrigerate until thickened.

For the Whipped Cream:

Whip the cream and gradually add the confectioners’ sugar until stiff peaks form.
Fold half of the whipped cream into the mango puree, then fold in the rest.

Assembling the Cake:

Layer the cooled cake in the springform; pour the mango mousse over it.
Chill for 4 to 6 hours or overnight.
Remove the ring and parchment paper; garnish with fresh mango and mint.

How to Serve Mango Mousse Cake

Serve the Mango Mousse Cake chilled. Cut it into slices and place each slice on a plate. You can top it with extra mango slices or mint leaves for decoration. It’s a perfect dessert for warm days or special occasions!

How to Store Mango Mousse Cake

Store leftover Mango Mousse Cake in the refrigerator. Cover it well with plastic wrap or in an airtight container. It will stay fresh for about 3 to 4 days. If you have not yet cut the cake, it will last a bit longer, as the mousse helps keep it moist.

Tips to Make Mango Mousse Cake

Use fresh, ripe mangoes for the best flavor.
Make sure to whip the cream until stiff peaks form so the mousse has the right texture.
Chill the cake long enough to set the mousse properly.
You can adjust the sweetness of the mango puree by adding or omitting the optional sugar.

Variation

You can add other fruits to the mousse, like passionfruit or pineapple, to give an extra tropical twist. You can also replace the flaked coconut with shredded almonds for a different texture.

FAQs

1. Can I use frozen mangoes instead of fresh?
Yes, you can use frozen mangoes. Just make sure to thaw them and drain any excess liquid before pureeing.

2. How do I know when the cake is done baking?
Check the cake by inserting a toothpick in the center. If it comes out clean, the cake is done baking.

3. Can I make the mousse cake in advance?
Absolutely! This cake is great for making ahead. In fact, it tastes even better the next day after the flavors have had time to meld.