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Mango Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 72 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Description

This Mango Mousse Cake combines a light, moist cake base with a creamy, fruity mango mousse topping. It’s perfect for warm weather or any occasion that calls for a refreshing, tropical-inspired dessert. With layers of fresh mango puree and a delicate gelatin mousse, this cake offers a delightful balance of sweetness and tanginess, finished with a beautiful marbled mango swirl and fresh mango garnish.

Ingredients

Scale

Cake Base

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Mango Mousse

  • 2 cups fresh mango puree (or frozen mango, blended)
  • 1 tablespoon gelatin
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon lemon juice

Topping

  • 1/2 cup mango puree (for swirl)
  • Fresh diced mango (for garnish)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a cake pan to ensure your cake doesn’t stick during baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream Wet Ingredients: In a separate bowl, blend together the unsalted butter, sugar, eggs, sour cream, vanilla extract, and whole milk until the mixture is smooth and creamy.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
  5. Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool Cake: Allow the cake to cool completely in the pan to prepare for the mousse layer.
  7. Prepare Mango Mousse: In a small saucepan, gently heat the 2 cups of mango puree with the gelatin over low heat, stirring until the gelatin is fully dissolved and the mixture is smooth.
  8. Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form, providing the mousse its airy texture.
  9. Combine Mousse Mixture: Fold the whipped cream gently into the mango and gelatin mixture. Add lemon juice to enhance the flavor, then chill the mousse in the refrigerator for 1-2 hours until it firms up.
  10. Assemble Cake: Once the cake is cooled, spread the chilled mango mousse evenly over the cake base.
  11. Create Mango Swirl: Drizzle the additional 1/2 cup mango puree over the mousse layer and use a knife to gently swirl it to create a marbled effect.
  12. Chill to Set: Place the assembled cake in the refrigerator and chill for 3-4 hours, allowing the mousse layer to fully set.
  13. Serve: Garnish the top with fresh diced mango pieces before serving for added texture and visual appeal.

Notes

  • Ensure the cake is completely cool before adding the mousse to prevent melting.
  • Use fresh mangoes if possible for the best flavor, but frozen mango puree works well as an alternative.
  • If you prefer a firmer mousse, increase gelatin slightly but be careful not to make it rubbery.
  • The lemon juice in the mousse adds brightness and balances the sweetness.
  • Chilling times are important to achieve the proper mousse consistency.
  • You can prepare the cake base a day ahead and mousse on the next day for convenience.

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Find it online: https://breakfasttodinner.com/mango-mousse-cake-recipe/