Mango Mousse Cake
If you need a truly decadent treat that is brag-worthy and will amaze everyone, this is your recipe. Each bite of this mango mousse cake is rich in flavor and screams summer!
Mangos are one of my favorite fruits — they are rich in color and flavor and can be used in so many desserts.
Still, mango pairs the best with creamy ingredients, and this cake is proof of it. Sweet and floral mango is an ingredient that should definitely be included in your dessert roster, and this cake is the best way to start!
What Is Mousse?
“Mousse” is a term used for gelatin desserts that are whipped to a froth. Mousse originated in the 18th century in France and the word translates as “foam,” describing the airy texture of mousse.
Mousse is a very airy and light dessert that can be made with many additions, such as chocolate, fruits, or just plain vanilla. For this recipe, I flavored the mousse with delicious mango.
Mousse can be also made with eggs instead of gelatin, but making one with heavy cream and gelatin is less complicated, so I went with that option. When it comes to the texture and flavor, it is just perfect!
Best Mango To Use For Mousse
When making mousse, you can either use store-bought mango puree or make your own. Making your own mango puree is super easy and (to me at least) it tastes better than the store-bought version!
To make the puree, just peel fresh mangos and cut away the flesh from the large seed. Place the mango in a food blender and puree it, or just puree using an immersion blender.
If your mango is not sweet enough for your taste, then sweeten it with sugar or honey. If you do not have fresh mangos, you can use frozen and defrosted mango slices.
Dietitian Tip: Only pair sweet mangos with dairy products. Tangy or sour/sweet mangos may cause stomach upset when mixed with dairy.
What Is The Base Of A Mango Mousse Cake?
The base of this mango mousse cake is not a plain sponge, but a genoise sponge.
A genoise sponge is a sponge cake enriched with butter and egg yolks. It has a mild flavor and is often used as a base for European/style cakes.
This sponge cake is often brushed with syrup, which helps to keep the cake moist and adds a complementary flavor to the finished cake.
For the brushing, you can use simple syrup or fruit juice. Orange juice pairs wonderfully with the mango flavor and bring out the summer flavor from the mango. You can also use pineapple syrup or canned peach syrup.
My Tips For Making Mousse
For me, mousse has always been the fanciest kind of dessert. Besides being super delicious, mousse is easy to make, versatile, and hassle-free.
Still, despite it being very simple, I’ve noticed many people have issues when making mousse!
Here are my tips for making the best mousse to create the perfect dessert:
- If your mousse is too liquid. Sometimes the mousse can be too firm or too liquid. This depends on the consistency of the whipped cream as well as the other ingredients used.
- So, always properly whip your cream so that it is not too thin — do not overwhip. Also, use the gelatin as indicated in the recipe.
- If your mousse is grainy. If your mousse feels grainy, it is likely because you have overwhipped your cream — be careful not to overwhip it as it will ruin your cake!
- Still, if your whipped cream is not too overwhipped, you can save it. Just add a few tablespoons of fresh cream and give it a gentle mix.
- Use quality ingredients. It is very important to use high-quality ingredients for making the perfect mousse cake. Make sure your cream is fresh and has been chilled before whipping!
Mango Mousse Cake
Preparation time: 40 minutes + inactive time
Cooking time: 20 minutes
Servings: 8
Ingredients
For the sponge:
- 3 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
- ½ cup flour
- ½ cup sugar
For the mousse:
- 1 ½ cup heavy cream
- 1 ½ cup mango puree
- 1 ½ tsp unflavored gelatin
- 4 tbsp icing sugar
- 3 tbsp water
For the mango topping:
- 1 cup mango puree
- 3 tbsp sugar
- 2 tsp unflavored gelatin
- 7 tsp water
Additional:
- Simple syrup, made from ⅓ cup sugar and ¼ cup of water
Instructions
1. Make the sponge cake; preheat the oven to 350°F.
2. In a heatproof bowl, combine eggs and sugar. Set the bowl over the saucepot that has been filled with 2 inches of water. Cook the eggs over simmering water until they are doubled in size.
3. Fold in flour, vanilla extract, and melted butter. Stir until smooth. Pour the batter into a 9-inch springform pan that has been lined with parchment paper.
4. Bake the sponge cake for 20-25 minutes. Cool the sponge completely.
5. Make the mousse; whip the heavy cream with powdered sugar until stiff peaks form.
6. Bloom the gelatin; combine gelatin and water and set it aside for 10 minutes. Once the gelatin blooms, place it into a saucepot and cook over medium heat until melted.
7. Fold the melted gelatin and mango puree into whipped cream. Spread the whipped cream over the sponge cake. Refrigerate the cake for 1 hour.
8. Make the mango topping; bloom the gelatin with water for 10 minutes. Combine mango puree and sugar.
9. Melt the gelatin in a microwave or over the stove until runny. Fold the gelatin into the mango puree and pour everything over the mousse cake.
10. Assemble the cake; refrigerate the cake overnight so the layers will set.
11. Decorate the cake with some whipped cream and slice before serving.
Mango Mousse Cake
If you need a truly decadent treat that is brag-worthy and will amaze everyone, this is your recipe thanks to sweet and floral mango. Each bite of this mango mousse cake is rich in flavor and screams summer!
Ingredients
For the sponge:
- 3 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
- ½ cup flour
- ½ cup sugar
For the mousse:
- 1 ½ cup heavy cream
- 1 ½ cup mango puree
- 1 ½ tsp unflavored gelatin
- 4 tbsp icing sugar
- 3 tbsp water
For the mango topping:
- 1 cup mango puree
- 3 tbsp sugar
- 2 tsp unflavored gelatin
- 7 tsp water
Additional:
- Simple syrup, made from ⅓ cup sugar and ¼ cup of water
Instructions
- Make the sponge cake; preheat the oven to 350°F.
- In a heatproof bowl, combine eggs and sugar. Set the bowl over the saucepot that has been filled with 2 inches of water. Cook the eggs over simmering water until they are doubled in size.
- Fold in flour, vanilla extract, and melted butter. Stir until smooth. Pour the batter into a 9-inch springform pan that has been lined with parchment paper.
- Bake the sponge cake for 20-25 minutes. Cool the sponge completely.
- Make the mousse; whip the heavy cream with powdered sugar until stiff peaks form.
- Bloom the gelatin; combine gelatin and water and set it aside for 10 minutes. Once the gelatin blooms, place it into a saucepot and cook over medium heat until melted.
- Fold the melted gelatin and mango puree into whipped cream. Spread the whipped cream over the sponge cake. Refrigerate the cake for 1 hour.
- Make the mango topping; bloom the gelatin with water for 10 minutes. Combine mango puree and sugar.
- Melt the gelatin in a microwave or over the stove until runny. Fold the gelatin into the mango puree and pour everything over the mousse cake.
- Assemble the cake; refrigerate the cake overnight so the layers will set.
- Decorate the cake with some whipped cream and slice before serving.
