Mango Mousse Cake Recipe

why make this recipe

Mango Mousse Cake is a delightful treat that combines the buttery flavor of vanilla cake with the tropical richness of mango. This cake is not only delicious but also visually stunning, making it perfect for parties, special occasions, or simply when you want to indulge yourself. The light, creamy texture of the mousse pairs beautifully with the soft cake, resulting in a dessert that melts in your mouth. Plus, it’s a great way to use fresh mangoes when they’re in season!

how to make Mango Mousse Cake

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 ripe mangoes, pureed
• 1 cup heavy cream
• 1/2 cup sugar (for mousse)
• 1 tablespoon gelatin
• 1/4 cup water (for gelatin)
• 1/2 cup mango curd (for topping)
• Mint leaves (for garnish)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine flour, baking powder, and salt; gradually add to the creamed mixture and mix well. Pour into the prepared pan.
4. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
5. In a separate bowl, dissolve gelatin in water and let sit for a few minutes. Then heat gently until melted.
6. Whip the heavy cream with sugar until stiff peaks form. Fold in the mango puree and melted gelatin until well combined.
7. Pour the mango mousse over the cooled vanilla cake layer. Chill in the fridge for at least 4 hours until set.
8. Top with eggless mango curd and garnish with mint leaves before serving.

how to serve Mango Mousse Cake

Serve the Mango Mousse Cake chilled. You can cut it into slices and place it on dessert plates. Adding a few mint leaves on top adds a lovely touch and enhances the presentation. This cake is great as a standalone dessert or paired with a scoop of vanilla ice cream.

how to store Mango Mousse Cake

To store your Mango Mousse Cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator, where it will stay fresh for up to 3 days. If you need to keep it longer, you can freeze the cake without the mango curd topping. Just make sure to wrap it well in plastic wrap and aluminum foil.

tips to make Mango Mousse Cake

• Ensure the butter is softened for easy mixing.
• Whip the heavy cream until it forms stiff peaks. This will help the mousse hold its shape.
• Use ripe mangoes for the best flavor and sweetness.
• Let the cake cool completely before adding the mousse to prevent it from melting.
• Chill the cake long enough for the mousse to set properly.

variation

You can experiment with this recipe by using different fruits to make your mousse. For example, try using strawberries, raspberries, or peaches for a different flavor profile. You can also add a layer of whipped chocolate mousse or white chocolate ganache for a richer dessert.

FAQs

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

Q: How long does the mousse take to set?
A: The mousse needs to chill in the fridge for at least 4 hours to set properly.

Q: Is there a way to make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it is a 1:1 replacement.

Mango Mousse Cake

A delightful dessert that combines the buttery flavor of vanilla cake with creamy mango mousse, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 360

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter, softened Ensure butter is softened for easy mixing.
• 2 pieces eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

For the Mousse

• 2 ripe mangoes pureed Use ripe mangoes for the best flavor.
• 1 cup heavy cream Whipped to stiff peaks.
• 1/2 cup sugar For mousse.
• 1 tablespoon gelatin
• 1/4 cup water For dissolving gelatin.

For Topping

• 1/2 cup mango curd For topping.
• to taste Mint leaves For garnish.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine flour, baking powder, and salt; gradually add to the creamed mixture and mix well. Pour into the prepared pan.
4. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

Mousse Preparation

1. In a separate bowl, dissolve gelatin in water and let sit for a few minutes. Then heat gently until melted.
2. Whip the heavy cream with sugar until stiff peaks form. Fold in the mango puree and melted gelatin until well combined.
3. Pour the mango mousse over the cooled vanilla cake layer. Chill in the fridge for at least 4 hours until set.

Serving

1. Top with eggless mango curd and garnish with mint leaves before serving.

Notes

Chill the cake long enough for the mousse to set properly. If you need to keep it longer, you can freeze the cake without the mango curd topping.