Mango Mousse Cake (Printable)

Light mango mousse layered over sponge base with glossy glaze topping.

# What You Need:

→ Sponge Base

01 - 3 large eggs, at room temperature
02 - 3 ounces granulated sugar
03 - 3/4 cup all-purpose flour
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ Mango Mousse

06 - 14 ounces ripe mango flesh, pureed (about 2 large mangoes)
07 - 2 ounces granulated sugar
08 - 2 tablespoons lemon juice
09 - 1 tablespoon unflavored gelatin powder
10 - 1 1/4 cups heavy cream, cold

→ Mango Glaze

11 - 2/3 cup mango puree
12 - 1 tablespoon lemon juice
13 - 1 tablespoon granulated sugar
14 - 1 1/2 teaspoons unflavored gelatin powder

→ Decoration

15 - Fresh mango slices
16 - Fresh mint leaves

# Directions:

01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar with an electric mixer until pale and tripled in volume, about 5 minutes. Gently fold in flour, salt, and vanilla extract until just combined.
03 - Pour batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
04 - Sprinkle gelatin over 3 tablespoons cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved, do not boil.
05 - Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin. Whip heavy cream to soft peaks and gently fold into the mango mixture until smooth.
06 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
07 - Bloom gelatin in 2 tablespoons cold water. Gently heat until dissolved. Mix mango puree, lemon juice, and sugar in a bowl, then stir in dissolved gelatin.
08 - Let glaze cool to room temperature, then pour over the set mousse layer. Chill for at least 2 more hours until the glaze is firm.
09 - Carefully run a knife around the edge of the pan and remove the cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The mango mousse is impossibly light, almost like eating a cloud infused with sunshine
  • Its a make ahead dessert that actually gets better after resting in the fridge
  • The glossy mirror glaze makes it look like something from a fancy bakery window
02 -
  • The gelatin must be completely dissolved or you will find tiny grainy bits in your smooth mousse
  • Room temperature mango mixture folds into whipped cream much easier than cold mixture
  • The glaze must be cool to the touch or it will melt your mousse layer when poured
03 -
  • Run your springform pan under warm water for 10 seconds to help release the cake without damaging the glaze
  • Use an offset spatula warmed under hot water to smooth out any imperfections in the glaze before it sets

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