Mango Mousse Cake
Introduction
Mango Mousse Cake is a delightful dessert that combines the creamy texture of mousse with the tropical flavor of mango. This light and fluffy cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat for yourself. The layers of sponge cake and mango mousse create a beautiful presentation that will impress your guests.
Why Make This Recipe
Making Mango Mousse Cake is a fun and rewarding experience. Not only does this recipe allow you to showcase your baking skills, but it also gives you a chance to enjoy the delicious taste of mango. Fresh and flavorful, mango mousse cake is a great way to brighten up any day. Plus, it’s a light dessert, making it a guilt-free indulgence.
How to Make Mango Mousse Cake
Making Mango Mousse Cake involves a few steps, but with clear directions, you’ll have a stunning cake ready to chill in no time!
Ingredients:
- 1/3 cup Unsalted butter, room temperature
- 1/3 cup Powdered sugar, sifted
- 1 Egg, room temperature
- 1 tsp Vanilla bean paste
- 1/3 cup All-purpose flour, sifted
- Pinch of salt
- 1 1/4 cups Mango puree
- 1/3 cup Granulated sugar
- 7 Gelatin sheets (equal to 12g gelatin)
- 1 1/6 cups Thick Greek or Turkish yogurt
- 1 cup Heavy cream, very cold
- 1 tbsp Reduced mango puree
- 1/6 cup Mascarpone
- 1/3 cup Cream cheese
- 1/6 cup Powdered sugar, sifted
- 1 Fresh mango, cut into chunks
- Fresh mint leaves
Directions:
Preheat your oven to 356°F (180°C) and grease a 7-inch round cake pan. In a mixing bowl, whip the butter and powdered sugar together until pale and fluffy. Gradually add the egg and vanilla bean paste, mixing well. Then, fold in the sifted flour and a pinch of salt. Pour the batter into the prepared pan and bake for 10-15 minutes. Let it cool completely once done.
Soak the gelatin sheets in cold water. In a small pot, heat the mango puree with granulated sugar until it begins to simmer. Remove from heat and dissolve the softened gelatin in the warm mango puree. Once the mixture cools down, whisk in the yogurt.
In another bowl, whip the heavy cream until it forms soft peaks. Very gently fold the whipped cream into the mango and yogurt mixture.
Set up a mousse cake ring lined with acetate. Place the cooled sponge layer at the bottom of the ring and pour the mango mousse on top. Chill in the refrigerator for at least 6 hours to set.
For decoration, whip together mascarpone, cream cheese, and powdered sugar until smooth. Once the cake is set, carefully remove the ring and decorate with the mascarpone mixture. Add fresh mango chunks and mint leaves for a finishing touch.
Serve chilled and enjoy your delicious Mango Mousse Cake!
How to Serve Mango Mousse Cake
Serve the Mango Mousse Cake chilled. Cut it into slices and garnish each slice with extra mango pieces or mint leaves. This beautiful and tasty dessert is best enjoyed fresh!
How to Store Mango Mousse Cake
You can store any leftover Mango Mousse Cake in the refrigerator. Keep it covered to maintain its freshness. It will stay good for about 3-4 days.
Tips to Make Mango Mousse Cake
- Make sure all your ingredients are at room temperature for better mixing.
- For a stronger mango flavor, use ripe, fresh mangoes for the puree.
- If you don’t have gelatin sheets, you can substitute them with powdered gelatin, following the package instructions.
Variation
You can add a layering of passion fruit puree or other tropical fruits for a fun twist! This will enhance the flavor and add more color to your cake.
FAQs
1. Can I use frozen mango for the puree?
Yes, frozen mango works well! Just thaw and blend it until smooth.
2. What can I use instead of Gelatin?
If you’re looking for a vegetarian option, consider using agar-agar instead of gelatin.
3. Can I make this cake ahead of time?
Absolutely! This cake is perfect for making ahead, as it needs to chill for several hours. Prepare it a day in advance for the best results!
Mango Mousse Cake
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining creamy mousse with tropical mango flavor, perfect for any occasion.
Ingredients
- 1/3 cup Unsalted butter, room temperature
- 1/3 cup Powdered sugar, sifted
- 1 Egg, room temperature
- 1 tsp Vanilla bean paste
- 1/3 cup All-purpose flour, sifted
- Pinch of salt
- 1 1/4 cups Mango puree
- 1/3 cup Granulated sugar
- 7 Gelatin sheets (equal to 12g gelatin)
- 1 1/6 cups Thick Greek or Turkish yogurt
- 1 cup Heavy cream, very cold
- 1 tbsp Reduced mango puree
- 1/6 cup Mascarpone
- 1/3 cup Cream cheese
- 1/6 cup Powdered sugar, sifted
- 1 Fresh mango, cut into chunks
- Fresh mint leaves
Instructions
- Preheat your oven to 356°F (180°C) and grease a 7-inch round cake pan.
- In a mixing bowl, whip the butter and powdered sugar together until pale and fluffy. Gradually add the egg and vanilla bean paste, mixing well. Fold in the sifted flour and a pinch of salt. Pour the batter into the prepared pan and bake for 10-15 minutes. Let it cool completely once done.
- Soak the gelatin sheets in cold water. In a small pot, heat the mango puree with granulated sugar until it begins to simmer. Remove from heat and dissolve the softened gelatin in the warm mango puree. Once the mixture cools down, whisk in the yogurt.
- In another bowl, whip the heavy cream until it forms soft peaks. Very gently fold the whipped cream into the mango and yogurt mixture.
- Set up a mousse cake ring lined with acetate. Place the cooled sponge layer at the bottom of the ring and pour the mango mousse on top. Chill in the refrigerator for at least 6 hours to set.
- For decoration, whip together mascarpone, cream cheese, and powdered sugar until smooth. Once the cake is set, carefully remove the ring and decorate with the mascarpone mixture. Add fresh mango chunks and mint leaves for a finishing touch.
- Serve chilled and enjoy your delicious Mango Mousse Cake!
Notes
For best results, use ripe fresh mangoes for the puree and ensure all ingredients are at room temperature for better mixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Mango, Mousse, Cake, Dessert, Tropical