Nut-Free Mango Mousse Cake

Delight your taste buds with this Nut-Free Mango Mousse Cake, a tropical masterpiece that combines the lightness of a fluffy vanilla sponge with the creamy, luscious texture of mango-infused mousse. Perfect for those with nut allergies, this dessert showcases ripe mangoes in all their sweet, golden glory, complemented by a velvety whipped cream base and just a hint of vanilla. With a simple gelatin technique ensuring a perfectly set mousse and a foolproof one-bowl cake base, this recipe is both elegant and approachable. Ideal for summer celebrations or any occasion that calls for a show-stopping dessert, this nut-free treat promises to be a crowd-pleaser with its vibrant flavors and stunning presentation.

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 120 grams All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 85 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 120 milliliters Whole milk
• 400 grams Ripe mangoes, peeled and puréed
• 10 grams Gelatin powder
• 60 milliliters Cold water
• 250 milliliters Heavy cream
• 50 grams Powdered sugar

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.

Step 2

In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.

Step 6

Pour the batter into the prepared cake tin, and smooth the top with a spatula. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Let the cake cool in the tin for 10 minutes, then remove and cool completely on a wire rack.

Step 8

For the mango mousse, sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 5 minutes.

Step 9

Gently heat half of the mango purée in a saucepan. Once warm, add the bloomed gelatin and stir until dissolved. Remove from heat and add the rest of the mango purée, mixing thoroughly. Let it cool slightly.

Step 10

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

Step 11

Gently fold the cooled mango gelatin mixture into the whipped cream until fully incorporated.

Step 12

Place the cooled cake back into the cleaned tin or a cake ring. Pour the mango mousse over the top and smooth the surface.

Step 13

Refrigerate the cake for at least 4 hours, or until the mousse is set.

Step 14

Before serving, carefully remove the cake from the tin or ring and transfer to a serving plate. Garnish with extra mango slices or mint leaves if desired.

Nutrition Facts

Serving size	1361.5 grams (1361.5g)

Amount per serving	% Daily Value*
Calories	3157

Total Fat 168.20g	216%
Saturated Fat 99.30g	497%
Polyunsaturated Fat 0.10g
Cholesterol 822mg	274%
Sodium 1573mg	68%
Total Carbohydrate 363.00g	132%
Dietary Fiber 9.70g	35%
Total Sugars 260.50g
Protein 40.90g	82%

Vitamin D 135IU	673%
Calcium 290mg	22%
Iron 8mg	46%
Potassium 1152mg	25%

*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: 48.4%

Protein: 5.2%

Carbs: 46.4%