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Mango Mousse Cake Recipe

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4.3 from 68 reviews

  • Author: Ava
  • Total Time: 7 hours 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Mango Mousse Cake is a luscious dessert combining a light and fluffy sponge cake base with a creamy, fruity mango mousse. Layers of fresh mango and a smooth cream cheese frosting topped with mint create a refreshing tropical treat perfect for special occasions or summer indulgence. The cake is chilled for hours to set beautifully, delivering a delicate texture and vibrant mango flavor in every bite.

Ingredients

Sponge Cake

  • 37 g Unsalted butter (82% fat content, at room temperature)
  • 37 g Powdered sugar (sifted)
  • 1 Egg (room temperature)
  • 1 teaspoon Vanilla bean paste
  • 37 g All-purpose flour (sifted)
  • Pinch of salt

Mango Mousse

  • 320 g Mango puree
  • 85 g Granulated sugar
  • 7 Gelatin sheets (equal to 12 g gelatin)
  • 290 g Yogurt (thick, Greek or Turkish style)
  • 230 g Heavy cream (36% fat content, very cold)

Reduced Mango Puree

  • Small amount of mango puree
  • Granulated sugar (to taste, for cooking down mango puree)

Cream Cheese Frosting and Decoration

  • 40 g Mascarpone (41% fat content)
  • 75 g Cream cheese (Philadelphia, full fat)
  • 20 g Powdered sugar (sifted)
  • 1 Mango (fresh, cut into identical chunks)
  • Mint leaves (for garnish)

Instructions

  1. Make the sponge: Preheat the oven to 180 °C (356 °F) and grease an 18 cm (7 inch) round cake pan. Using an electric hand mixer, whip room temperature butter and powdered sugar until pale and fluffy. Gradually add the egg in small amounts, whipping thoroughly after each addition. Mix in vanilla bean paste. Sift flour and salt, then gently fold into the butter mixture using a rubber spatula just until combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
  2. Bake the sponge: Bake for 10-15 minutes or until the edges start to pull away from the pan and a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a cooling rack before assembling the cake.
  3. Prepare the mango mousse: Soak gelatin sheets in cold water. Meanwhile, heat mango puree and granulated sugar in a saucepan over medium heat until it simmers. Remove from heat, squeeze excess water from gelatin sheets and stir into the mango mixture until fully dissolved. Cool slightly, then whisk in the yogurt until smooth using a hand whisk. Let the mixture come to room temperature.
  4. Whip the cream: Whip the cold heavy cream to early soft peaks, then gently fold it into the mango-yogurt mixture until fully incorporated. This creates the fluffy mango mousse.
  5. Make reduced mango puree: In a small saucepan, cook a small amount of mango puree with some granulated sugar over medium heat for a few minutes until slightly thickened. Remove from heat and allow to cool.
  6. Assemble the cake: Place an adjustable mousse cake ring set to 18 cm (7 inches) on a flat surface. Optionally use acetate cake collar around the ring for smooth sides. Place the cooled sponge cake at the bottom. Pour or pipe the mango mousse evenly over the sponge layer.
  7. Create marble effect: Transfer the reduced mango puree into a piping bag and make a small hole at the tip. Pipe small dots all around the mousse surface. Using a toothpick, gently swirl the puree into the mousse to create a beautiful marble effect.
  8. Chill to set: Refrigerate the assembled cake for at least 6 hours or overnight to allow the mousse to set firmly.
  9. Prepare cream cheese frosting: Whip mascarpone, cream cheese, and sifted powdered sugar together until the mixture is smooth and fluffy.
  10. Decorate the cake: Once the mousse has set, remove the mousse ring. Frost the sides and top of the cake with the cream cheese frosting. Decorate with fresh mango chunks and mint leaves for a fresh and colorful finish.
  11. Storage: Store the finished mango mousse cake in the refrigerator until ready to serve. Consume within 2-3 days for optimal freshness.

Notes

  • Ensure all ingredients like eggs and butter are at room temperature for best mixing results.
  • Use gelatin sheets properly soaked and squeezed to avoid lumps in the mousse.
  • Do not overwhip heavy cream to avoid butter formation; stop at soft peaks.
  • Acetate cake collar helps create clean edges on mousse cakes but is optional.
  • The cake needs at least 6 hours chilling to fully set the mousse layer.
  • Fresh mango selection is crucial for flavor and appearance; choose ripe but firm mangoes.
  • Adjust sugar levels in reduced puree according to mango sweetness.
  • This cake is best served chilled and consumed within a few days for freshness.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Tropical inspired)

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