Description
Mango Mousse Cake is a light and tropical dessert featuring a soft cake layer topped with creamy mango mousse and a luscious mango curd. Perfect for summer celebrations or when you crave a fruity, elegant treat.
Ingredients
Scale
- Cake Layer:
120 g cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
75 g granulated sugar
70 g milk (dairy or non-dairy)
60 g neutral oil (e.g., canola oil)
1 large egg
1 teaspoon vanilla extract - Mango Mousse:
2 tablespoons gelatine powder
100 g cold water
500 g mango chunks (about 3–4 medium mangoes)
400 g whipping cream, cold
50 g powdered sugar - Mango Curd:
400 g mango chunks (about 3 medium mangoes)
100 g granulated sugar
30 g cornstarch
2 tablespoons water
60 g unsalted butter, roughly cubed
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and lining with parchment paper.
- In a bowl, whisk together cake flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix milk, oil, egg, and vanilla extract. Combine wet and dry ingredients until smooth.
- Pour batter into the prepared pan and bake for 20–25 minutes or until a toothpick inserted comes out clean. Cool completely.
- Prepare mango curd: In a blender, puree mango chunks with sugar, cornstarch, and water. Pour into a saucepan and cook over medium heat until thickened. Remove from heat and stir in butter. Let cool.
- Prepare mango mousse: Bloom gelatine in cold water for 5 minutes. Melt gently and set aside. Blend mango chunks until smooth. Whip cold cream with powdered sugar until soft peaks form, then fold in mango puree and melted gelatine until combined.
- Assemble the cake: Place cake layer on a serving plate. Spread cooled mango curd evenly over the cake. Pour mango mousse on top and smooth the surface.
- Refrigerate for at least 4 hours, preferably overnight, until mousse sets.
- Optional: Decorate with fresh mango slices or whipped cream before serving.
Notes
- Use ripe mangoes for the best flavor and natural sweetness.
- Ensure gelatine is fully dissolved and slightly cooled before folding into the mousse to prevent clumping.
- This cake can be prepared a day ahead for convenience.
- For a lighter version, reduce sugar in the mousse or curd as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: mango mousse cake, tropical dessert, mango curd cake, fruity mousse cake, summer cake recipe