Description
A light and refreshing Mango Mousse Cake layered with airy sponge, creamy mango mousse, and a glossy tropical glaze. Perfect for summer celebrations or as a make-ahead dessert.
Ingredients
Scale
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups ripe mangoes, puréed
- 1/4 cup powdered sugar
- 2 tablespoons unflavored gelatin
- 2 cups heavy cream
- 1 tablespoon lime juice
- 1/4 cup water
- Fresh mango slices and mint, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Gently fold in sifted flour, cornstarch, and salt.
- Pour the batter into the prepared pan and smooth the top. Bake for 20 minutes and let it cool completely in the pan.
- Purée mangoes and strain for a silky texture. Whip the heavy cream with powdered sugar.
- In a small saucepan, dissolve gelatin in warm water, then stir into the mango purée. Fold mango mixture into whipped cream.
- Pour mango mousse over the cooled sponge in the springform pan. Smooth the top and chill for at least 4 hours or overnight.
- Mix remaining mango purée with gelatin and lime juice. Gently spread over the mousse and chill until set.
- Remove from pan, garnish with fresh mango slices and mint, and serve chilled.
Notes
- Use ripe mangoes for the best flavor.
- Chill mixing bowls before whipping cream for stability.
- Strain mango purée for a smooth mousse.
- Let the cake set overnight for the cleanest slices.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Mango Mousse Cake, mango dessert, mousse cake, tropical cake, summer cake