Mango Mousse Cake

Indulge in the tropical decadence of Mango Mousse Cake, a show-stopping dessert that combines light, airy sponge cake with a luscious mango mousse and a vibrant mango glaze. Perfect for mango lovers, this elegant confection is made with fresh mango puree, soft whipped cream, and a hint of vanilla, creating a balance of sweetness and creaminess in every bite. The gelatin-based mousse ensures a smooth, velvety texture, while the sponge cake base provides the perfect foundation. Topped with a glossy mango glaze, this no-bake treat is as visually stunning as it is delicious. Whether you're celebrating a special occasion or simply craving a refreshing fruit-forward dessert, this Mango Mousse Cake is a true crowd-pleaser that’s best served chilled!

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 8

Ingredients

• 75 g All-purpose flour
• 25 g Cornstarch
• 3 large Eggs
• 100 g Granulated sugar
• 30 g Unsalted butter
• 50 ml Milk
• 1 tsp Vanilla extract
• 300 g Mango puree
• 6 sheets Gelatin sheets
• 200 ml Whipping cream
• 50 g Powdered sugar
• 100 ml Mango juice
• 30 ml Water

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.

Step 2

Sift together the all-purpose flour and cornstarch into a small bowl. Set aside.

Step 3

In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer for about 5 minutes until the mixture is thick and pale. The batter should form a thick ribbon when lifted.

Step 4

Gently fold the sifted flour mixture into the egg mixture using a spatula, taking care not to deflate the eggs.

Step 5

In a microwave-safe bowl, melt the unsalted butter with the milk. Add vanilla extract. Gently fold this mixture into the batter until well combined.

Step 6

Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes or until the top is golden brown and the cake springs back when touched.

Step 7

Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

Step 8

For the mousse, soak the gelatin sheets in cold water for about 5 minutes or until softened.

Step 9

Heat 100 g of the mango puree in a small saucepan over low heat. Squeeze excess water from the gelatin sheets and stir them into the warm mango puree until completely dissolved. Remove from heat and let cool slightly.

Step 10

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

Step 11

Fold the remaining mango puree into the whipped cream, followed by the gelatin-mango mixture. Mix gently until incorporated.

Step 12

Pour the mango mousse over the cooled cake base in the springform pan. Smooth the top and refrigerate for at least 4 hours, or until set.

Step 13

For the glaze, soak the remaining gelatin sheet in cold water until softened.

Step 14

In a small saucepan, heat the mango juice and water. Squeeze excess water from the gelatin and add to the saucepan, stirring to dissolve.

Step 15

Let the glaze cool slightly before gently pouring it over the set mousse layer. Refrigerate for 1 hour or until the glaze is firm.

Step 16

Run a knife around the edge of the springform pan to release the cake. Remove the side of the pan and transfer the cake to a serving platter.

Step 17

Slice and serve chilled. Enjoy your refreshing Mango Mousse Cake!

Nutrition Facts

Serving size	1131.2 grams (1131.2g)

Amount per serving	% Daily Value*
Calories	2383

Total Fat 109.70g	141%
Saturated Fat 60.70g	304%
Polyunsaturated Fat 0.00g
Cholesterol 829mg	276%
Sodium 390mg	17%
Total Carbohydrate 294.60g	107%
Dietary Fiber 7.10g	25%
Total Sugars 209.20g
Protein 44.20g	88%

Vitamin D 146IU	728%
Calcium 205mg	16%
Iron 7mg	38%
Potassium 929mg	20%

*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: 42.1%

Protein: 7.5%

Carbs: 50.3%