Mango Mousse Cake Recipe
Mango Mousse Cake is a delightful dessert that brings together the creamy texture of mousse and the tropical taste of mango. This cake is perfect for summer gatherings or as a refreshing treat any time of the year. With its light and airy layers, it’s sure to impress your family and friends.
Why Make This Recipe
This recipe is a wonderful way to enjoy the sweet and exotic flavor of mango. It is easy to follow and does not require advanced baking skills. The combination of soft sponge cake and luscious mousse makes it a favorite among dessert lovers. Plus, it’s a great option for celebrations and special occasions!
How to Make Mango Mousse Cake
Ingredients:
- 37 g (1/3 cup) unsalted butter
- 37 g (1/3 cup) powdered sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 37 g (1/3 cup) all-purpose flour
- Pinch of salt
- 320 g (1 1/4 cups) mango puree
- 85 g (1/3 cup) granulated sugar
- 7 gelatin sheets (12 g)
- 290 g (1 1/6 cups) thick yogurt (Greek or Turkish style)
- 230 g (1 cup) heavy cream (36% fat, very cold)
- 1 tablespoon reduced mango puree (optional, for decoration)
- 40 g (1/6 cup) mascarpone
- 75 g (1/3 cup) cream cheese
- 20 g (1/6 cup) powdered sugar
- 1 mango, fresh, cut into chunks
- Mint leaves for garnish
Directions:
Preheat your oven to 180°C (356°F) and grease a 7-inch (18 cm) round cake pan. Beat the butter and powdered sugar until pale and fluffy. Gradually add the egg and vanilla, mixing well. Fold in the sifted flour and a pinch of salt. Bake this mixture for 10-15 minutes, then let it cool.
Soak the gelatin sheets in cold water. While that’s soaking, heat the mango puree and granulated sugar in a saucepan until it simmers. Stir in the dissolved gelatin until it completely melts, then let it cool. Once cooled, whisk in the yogurt.
In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango mixture gently.
To assemble the cake, place the cooled sponge cake at the bottom of a mousse cake ring. Pour the prepared mango mousse on top. Chill it in the fridge for at least 6 hours to set.
For decoration, whip together the mascarpone, cream cheese, and powdered sugar. Spread this mixture on top of the cake. Decorate with fresh mango slices, mint leaves, and a drizzle of reduced mango puree, if desired. Keep the cake in the fridge until ready to serve.
How to Serve Mango Mousse Cake
Slice the Mango Mousse Cake into wedges and serve it chilled. It pairs beautifully with a cup of tea or coffee and makes for an elegant dessert for any occasion.
How to Store Mango Mousse Cake
Store the leftover Mango Mousse Cake in the refrigerator. It’s best eaten within 2-3 days after preparation. Make sure to cover it properly to keep it fresh.
Tips to Make Mango Mousse Cake
- Use ripe mangoes for a sweeter flavor.
- Make sure your heavy cream is very cold for better whipping.
- Ensure the gelatin is fully dissolved to avoid lumps in the mousse.
Variation
You can add a layer of passion fruit puree between the mango mousse layers for a tangy twist. Alternatively, you can mix other fruits like strawberries or blueberries into the mousse for a different flavor profile.
FAQs
1. Can I use canned mango puree?
Yes, canned mango puree can be used as a substitute for fresh mango puree.
2. Is this cake suitable for kids?
Absolutely! This cake is great for kids because it is light and fluffy, and it has a sweet mango flavor that most children enjoy.
3. Can I make this cake in advance?
Yes, you can make the Mango Mousse Cake a day or two ahead of time. Just store it in the refrigerator until you’re ready to serve.
Mango Mousse Cake
- Total Time: 405 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines creamy mousse with the tropical taste of mango, perfect for summer gatherings or refreshing treats.
Ingredients
- 37 g (1/3 cup) unsalted butter
- 37 g (1/3 cup) powdered sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 37 g (1/3 cup) all-purpose flour
- Pinch of salt
- 320 g (1 1/4 cups) mango puree
- 85 g (1/3 cup) granulated sugar
- 7 gelatin sheets (12 g)
- 290 g (1 1/6 cups) thick yogurt (Greek or Turkish style)
- 230 g (1 cup) heavy cream (36% fat, very cold)
- 1 tablespoon reduced mango puree (optional, for decoration)
- 40 g (1/6 cup) mascarpone
- 75 g (1/3 cup) cream cheese
- 20 g (1/6 cup) powdered sugar
- 1 mango, fresh, cut into chunks
- Mint leaves for garnish
Instructions
- Preheat your oven to 180°C (356°F) and grease a 7-inch (18 cm) round cake pan.
- Beat the butter and powdered sugar until pale and fluffy. Gradually add the egg and vanilla, mixing well. Fold in the sifted flour and a pinch of salt. Bake for 10-15 minutes, then let it cool.
- Soak the gelatin sheets in cold water.
- Heat the mango puree and granulated sugar in a saucepan until it simmers. Stir in the dissolved gelatin until it completely melts, then let it cool.
- Once cooled, whisk in the yogurt.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango mixture gently.
- To assemble the cake, place the cooled sponge cake at the bottom of a mousse cake ring. Pour the prepared mango mousse on top. Chill it in the fridge for at least 360 minutes to set.
- For decoration, whip together the mascarpone, cream cheese, and powdered sugar. Spread this mixture on top of the cake. Decorate with fresh mango slices, mint leaves, and a drizzle of reduced mango puree, if desired. Keep the cake in the fridge until ready to serve.
Notes
Use ripe mangoes for a sweeter flavor. Ensure the gelatin is fully dissolved to avoid lumps in the mousse.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: mango, mousse, cake, dessert, tropical, summer