Mango Mousse Cake is a dessert that brings a taste of tropical paradise to your table. It’s light, creamy, and bursting with fruity goodness. Perfect for warm days or any celebration, this cake will impress your family and friends.
Why Make This Recipe
You should make this Mango Mousse Cake because it’s easy and fun to prepare. The combination of sponge and mousse creates a delightful texture that everyone loves. Plus, mangoes are delicious and healthy! This cake is great for special occasions or just as a treat for yourself. I made it for a family gathering, and it disappeared so fast!
How to Make Mango Mousse Cake
Ingredients:
Sponge Layer:
- 1/3 cup Unsalted butter, room temperature
- 1/3 cup Powdered sugar, sifted
- 1 Egg, room temperature
- 1 tsp Vanilla bean paste
Mousse Layer:
- 1 cup Mango puree (about 2 ripe mangoes)
- 1 cup Heavy whipping cream
- 1/4 cup Granulated sugar
- 1 1/2 tsp Gelatin powder (optional, for stabilization)
- 2 tbsp Cold water (for gelatin)
For serving: Mango slices and mint leaves (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
- To make the sponge layer, cream the unsalted butter and powdered sugar together until light and fluffy. Add the egg and vanilla bean paste, mixing until well combined. Gradually add in flour (not listed but typically needed) until just combined.
- Pour the batter into the prepared cake pan and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the mousse layer, if using gelatin, sprinkle it over cold water and let it sit for about 5 minutes to bloom. Then heat gently until dissolved.
- In a separate bowl, whip the heavy cream with sugar until soft peaks form. Gently fold in the mango puree until smooth. If using, add the dissolved gelatin to the mango mixture and fold carefully.
- Once the sponge cake has cooled, place it back in the cake pan and pour the mango mousse on top. Smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Before serving, decorate with fresh mango slices and mint leaves if desired.
How to Serve Mango Mousse Cake
Serve your Mango Mousse Cake chilled. You can cut it into slices and enjoy it on its own or with a dollop of whipped cream. It looks beautiful with mango slices and mint leaves on top.
How to Store Mango Mousse Cake
If you have any leftovers, cover the cake with plastic wrap and keep it in the refrigerator. It can stay fresh for up to 3 days. Just remember to enjoy it before it disappears!
Tips to Make Mango Mousse Cake
- Make sure your ingredients are at room temperature for the best results.
- Allow the cake to chill for enough time so the mousse sets well.
- If you’re short on time, skip the gelatin. The mousse will be a little softer but still delicious.
Variation
You can switch up the fruit! Try using other fruits like strawberries or passion fruit for a different flavor. The basic method stays the same!
FAQs
1. Can I make this cake ahead of time?
Yes! You can make it a day in advance and keep it refrigerated until you’re ready to serve.
2. What can I use instead of gelatin?
You can leave out the gelatin for a lighter mousse. It will still taste great!
3. Is this cake suitable for kids?
Absolutely! The Mango Mousse Cake is kid-friendly and loved by all ages. Just watch out for the sticky fingers!