Gluten-Free Mango Mousse Cake

Indulge in the tropical bliss of this Gluten-Free Mango Mousse Cake, a light and airy dessert that effortlessly blends the nutty richness of almond flour with the smooth, fruity sweetness of mango. The cake features a tender, golden sponge base made without gluten, topped with a luscious layer of mango mousse crafted from fresh mango purée, velvety whipped cream, and a touch of gelatin for the perfect set. This no-fuss recipe combines minimal ingredients with maximum flavor, and its naturally gluten-free composition makes it an inclusive treat for all your loved ones. Finished with juicy fresh mango slices for an elegant presentation, it’s an irresistible summer dessert or the perfect centerpiece for any festive gathering. Ready in just 30 minutes of prep and ideal for make-ahead entertaining, this mango mousse cake is sure to delight!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 100 grams Granulated sugar
• 3 large Eggs
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 400 grams Mango puree
• 10 grams Gelatin powder
• 60 ml Cold water
• 300 ml Heavy cream
• 50 grams Powdered sugar
• 1 medium Fresh mango slices

Directions

Step 1

Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, granulated sugar, baking powder, and salt.

Step 3

In a separate large bowl, beat the eggs with vanilla extract until fluffy and pale. Gradually blend in the dry ingredients until a smooth batter forms.

Step 4

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 5

Bake in the preheated oven for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean. Let it cool completely.

Step 6

Meanwhile, prepare the mango mousse by sprinkling gelatin over cold water in a small bowl. Let it bloom for about 5 minutes.

Step 7

Gently heat half of the mango puree in a saucepan over low heat. Once warm, stir in the gelatin until fully dissolved, then remove from heat and mix in the remaining mango puree. Let it cool to room temperature.

Step 8

In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.

Step 9

Fold the cooled mango puree into the whipped cream gently until fully combined.

Step 10

Once the cake base is cool, spread the mango mousse evenly over the top.

Step 11

Chill the assembled cake in the refrigerator for at least 4 hours or until the mousse is set.

Step 12

Before serving, garnish with fresh mango slices on top. Remove the cake from the springform pan carefully, slice, and serve.

Nutrition Facts

Serving size	1430.4 grams (1430.4g)

Amount per serving	% Daily Value*
Calories	3061

Total Fat 191.60g	246%
Saturated Fat 70.70g	354%
Polyunsaturated Fat 0.00g
Cholesterol 858mg	286%
Sodium 1380mg	60%
Total Carbohydrate 276.10g	100%
Dietary Fiber 25.60g	91%
Total Sugars 238.00g
Protein 64.50g	129%

Vitamin D 123IU	615%
Calcium 475mg	37%
Iron 9mg	51%
Potassium 1225mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 8.4%

Carbs: 35.8%