Mango Mousse Cake (Printable version)
Light mango mousse layered over sponge base with glossy topping
# What You'll Need:
→ Sponge Base
01 - 3 large eggs, at room temperature
02 - 3.2 ounces granulated sugar
03 - 3.2 ounces all-purpose flour
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 14 ounces ripe mango flesh, pureed (about 2 large mangoes)
07 - 2.1 ounces granulated sugar
08 - 2 tablespoons lemon juice
09 - 1 tablespoon unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.3 cups heavy cream, cold
→ Mango Glaze
11 - 5.3 ounces mango puree
12 - 1 tablespoon lemon juice
13 - 1 tablespoon granulated sugar
14 - 1.5 teaspoons unflavored gelatin powder (or 1.5 gelatin sheets)
→ Decoration
15 - Fresh mango slices and mint leaves (optional)
# How to Prepare:
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 tablespoons cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved without boiling. 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.
04 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
05 - Bloom gelatin in 2 tablespoons cold water. Gently heat until dissolved. 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. Chill for at least 2 more hours until the glaze is firm.
06 - 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 advice:
01 -
- The texture contrast between the tender sponge and airy mousse creates this dreamy moment in every bite
- Mango season is too short not to celebrate with something this spectacular
02 -
- Letting the gelatin mixture cool slightly before folding into the whipped cream prevents it from seizing up
- The glaze must be room temperature or cooler when poured, or it will melt the mousse layer
03 -
- Straight the mango puree through a fine mesh sieve before using it in both the mousse and glaze
- Whip your heavy cream to soft peaks rather than stiff for a more tender mousse texture