Mango Mousse Cake (Printable Version)

A light dessert featuring fluffy mango mousse layered over tender sponge base, topped with glossy mango glaze.

# What You Need:

→ Sponge Base

01 - 3 large eggs, at room temperature
02 - 0.4 cup granulated sugar
03 - 0.75 cup all-purpose flour
04 - 0.5 tsp vanilla extract
05 - Pinch of salt

→ Mango Mousse

06 - 14 oz ripe mango flesh (about 2 large mangoes), pureed
07 - 0.25 cup granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.25 cups heavy cream, cold

→ Mango Glaze

11 - 0.67 cup mango puree
12 - 1 tbsp lemon juice
13 - 1 tbsp granulated sugar
14 - 1.5 tsp unflavored gelatin powder (or 1.5 gelatin sheets)

→ Decoration

15 - Fresh mango slices, mint leaves (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar with an electric mixer until pale and tripled in volume (about 5 minutes). Gently fold in flour, salt, and vanilla extract until just combined. Pour into the pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
03 - Sprinkle gelatin over 3 tbsp cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved (do not boil).
04 - Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin. Whip heavy cream to soft peaks and gently fold into the mango mixture until smooth.
05 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
06 - Bloom gelatin in 2 tbsp cold water. Gently heat until dissolved.
07 - Mix mango puree, lemon juice, and sugar in a bowl, then stir in dissolved gelatin. Let cool to room temperature, then pour over the set mousse layer.
08 - Chill for at least 2 more hours, or until the glaze is firm. Carefully run a knife around the edge of the pan and remove the cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The cloud like mousse texture feels like eating sunshine on a spoon
  • It looks stunning but actually requires only about 20 minutes of active cooking time
  • You can make it a day ahead and it actually tastes better after chilling overnight
02 -
  • The gelatin must be fully dissolved but never boiled or it will lose its setting power
  • Mousse sets beautifully but collapses if you fold the cream too aggressively, use gentle sweeping motions
  • The glaze needs to be exactly room temperature or it will melt the mousse underneath
03 -
  • Place a folded kitchen towel under your springform pan while pouring the glaze to catch any drips and keep your serving platter pristine
  • If your mango puree seems fibrous, press it through a fine mesh sieve for an impossibly smooth texture

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