Mango Passion Fruit Mousse Cake

why make this recipe

Mango & Passion Fruit Mousse Cake is a delightful dessert that brings a tropical flair to any occasion. Its vibrant colors and refreshing flavors make it perfect for parties, birthdays, or simply as a treat for yourself. The smooth layers of mango mousse and passion fruit combine to create a light and airy texture that melts in your mouth. Not only is it visually stunning, but the combination of tart and sweet flavors will leave everyone wanting more.

how to make Mango & Passion Fruit Mousse Cake

Ingredients:

• 2 eggs
• 125 gr unsalted butter
• 125 gr caster sugar
• 125 gr plain white flour
• 1/2 tbsp baking powder
• 1 tbsp vanilla extract
• 1 tsp almond extract
• 300 gr mango puree
• 50 gr sugar
• 10 gr or 1 tbsp gelatine + 4 tbsp cold water
• 200 gr strained passion fruit
• 120 gr caster sugar
• 3 sheets leaf gelatine
• 4 tbsp water
• 2 egg whites
• 1 tsp lemon juice
• 450 ml double cream, lightly whipped
• 300 gr mango puree
• Juice of 2 limes
• 250 ml double cream
• 100 gr icing sugar
• 3 sheets gelatine
• 150 gr glucose syrup
• 150 gr granulated sugar
• 75 gr water
• 10-12 gr gelatin
• 75 gr water for gelatin
• 100 gr condensed milk
• 150 gr white chocolate
• Food coloring of your choice (yellow and pink)
• 1 tsp titanium dioxide (optional)

Directions:

1. Prepare the almond sponge cake layer by whisking eggs, butter, and sugar until creamy.
2. Fold in flour, baking powder, vanilla, and almond extract.
3. Bake until the cake is golden brown.
4. For the mango jelly layer, mix mango puree, sugar, and gelatine dissolved in cold water, then set it in a ring.
5. Make the passion fruit mousse by combining the strained passion fruit, sugar, and gelatine. Fold in the whipped cream and egg whites, then pour it over the mango jelly layer.
6. Prepare the mango mousse using mango puree, lime juice, cream, icing sugar, and gelatine, and layer it on top of the passion fruit mousse.
7. To create the mirror glaze, heat glucose, sugar, and water until dissolved. Stir in bloomed gelatine, condensed milk, and white chocolate. Add food coloring if desired.
8. Pour the mirror glaze over the cake, allowing it to flow down the sides.
9. Chill the cake until set.
10. Serve chilled and enjoy your stunning Mango & Passion Fruit Mousse Cake!

how to serve Mango & Passion Fruit Mousse Cake

Serve the Mango & Passion Fruit Mousse Cake chilled, sliced into wedges. You can garnish it with fresh mango slices, passion fruit seeds, or a sprinkle of edible flowers for an extra touch. This cake pairs wonderfully with a cup of tea or coffee.

how to store Mango & Passion Fruit Mousse Cake

Store any leftover cake in the refrigerator. Cover it with plastic wrap to keep it fresh. It should stay good for up to three days. Avoid storing it in warm places as the cream may melt.

tips to make Mango & Passion Fruit Mousse Cake

• Make sure to use ripe mangoes for the best flavor.
• Ensure the gelatine is properly dissolved to avoid lumps in your mousse.
• Let each layer set properly before adding the next one for a neater finish.
• Use a sharp knife when slicing to get clean edges.

variation

You can substitute the mango puree with other fruit purees like strawberry or raspberry. This will give the cake a different flavor while still being delicious. You can also add a layer of chocolate mousse for a richer dessert.

FAQs

Q: Can I make this cake a day ahead of time?
A: Yes, you can prepare the cake a day in advance. Just keep it in the refrigerator until you’re ready to serve.

Q: Is it possible to omit the gelatine?
A: While gelatine helps set the mousse, you can use agar-agar as a vegetarian alternative.

Q: How do I know when the cake is done baking?
A: The cake is done when it’s golden brown on top and a toothpick comes out clean when inserted into the center.

Mango & Passion Fruit Mousse Cake

A delightful dessert combining vibrant mango and passion fruit flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: Fusion, Tropical

Calories: 300

Ingredients Method Notes

Ingredients

  

For the almond sponge cake

• 2 eggs 2 eggs
• 125 gr 125 gr unsalted butter
• 125 gr 125 gr caster sugar
• 125 gr 125 gr plain white flour
• 0.5 tbsp 1/2 tbsp baking powder
• 1 tbsp 1 tbsp vanilla extract
• 1 tsp 1 tsp almond extract

For the mango jelly layer

• 300 gr 300 gr mango puree
• 50 gr 50 gr sugar
• 10 gr 10 gr or 1 tbsp gelatine + 4 tbsp cold water Gelatine must be dissolved in cold water

For the passion fruit mousse

• 200 gr 200 gr strained passion fruit
• 120 gr 120 gr caster sugar
• 3 sheets 3 sheets leaf gelatine
• 4 tbsp 4 tbsp water For blooming gelatine
• 2 egg whites 2 egg whites
• 1 tsp 1 tsp lemon juice
• 450 ml 450 ml double cream, lightly whipped

For the top mango mousse

• 300 gr 300 gr mango puree
• Juice of 2 limes Juice of 2 limes
• 250 ml 250 ml double cream
• 100 gr 100 gr icing sugar
• 3 sheets 3 sheets gelatine

For the mirror glaze

• 150 gr 150 gr glucose syrup
• 150 gr 150 gr granulated sugar
• 75 gr 75 gr water
• 10-12 gr 10-12 gr gelatin For the glaze
• 75 gr 75 gr water for gelatin To be used for blooming gelatin
• 100 gr 100 gr condensed milk
• 150 gr 150 gr white chocolate
• Food coloring of your choice Food coloring of your choice (yellow and pink) Optional
• 1 tsp 1 tsp titanium dioxide Optional for a whiter glaze

Method

 

Preparation of Almond Sponge Cake

1. Whisk eggs, butter, and sugar until creamy.
2. Fold in flour, baking powder, vanilla, and almond extract.
3. Bake until the cake is golden brown.

Mango Jelly Layer

1. Mix mango puree, sugar, and gelatine dissolved in cold water, then set it in a ring.

Passion Fruit Mousse

1. Combine the strained passion fruit, sugar, and gelatine.
2. Fold in the whipped cream and egg whites, then pour it over the mango jelly layer.

Mango Mousse Preparation

1. Prepare the mango mousse using mango puree, lime juice, cream, icing sugar, and gelatine, and layer it on top of the passion fruit mousse.

Mirror Glaze

1. Heat glucose, sugar, and water until dissolved.
2. Stir in bloomed gelatine, condensed milk, and white chocolate. Add food coloring if desired.
3. Pour the mirror glaze over the cake, allowing it to flow down the sides.

Final Steps

1. Chill the cake until set.
2. Serve chilled and enjoy your stunning Mango & Passion Fruit Mousse Cake!

Notes

Make sure to use ripe mangoes for the best flavor. Ensure the gelatine is properly dissolved to avoid lumps in your mousse. Let each layer set properly before adding the next one for a neater finish. Use a sharp knife when slicing to get clean edges.