Mango Mousse Cake (Printable version)
Light mango mousse cake with fluffy layers and glossy glaze, perfect for summer celebrations.
# What you'll need:
→ Sponge Base
01 - 3 large eggs, at room temperature
02 - 3/4 cup 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 (about 2 large mangoes), pureed
07 - 1/4 cup 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 and mint leaves
# Directions:
01 - Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar with electric mixer until pale and tripled in volume, about 5 minutes. Gently fold in flour, salt, and vanilla until just combined. Pour into prepared pan and bake 12-15 minutes until toothpick comes out clean. Cool completely in pan.
03 - Sprinkle gelatin over 3 tablespoons cold water and let bloom 5 minutes. Gently heat until dissolved, do not boil.
04 - Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin. Whip heavy cream to soft peaks and gently fold into mango mixture until smooth.
05 - Pour mousse over cooled sponge base, smoothing top. Refrigerate at least 2 hours until set.
06 - Bloom gelatin in 2 tablespoons cold water. Gently heat until dissolved.
07 - Mix mango puree, lemon juice, and sugar in bowl, then stir in dissolved gelatin. Let cool to room temperature.
08 - Pour glaze over set mousse layer. Chill at least 2 more hours until glaze is firm.
09 - Run knife around edge of pan and remove cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.
# Expert Advice:
01 -
- The ethereal texture of the mousse makes every bite feel like eating a mango cloud
- You can assemble it ahead and let your refrigerator do the heavy lifting
- That glossy glaze makes it look like you have a secret pastry background
02 -
- The sponge must be completely cool before mousse touches it or condensation will ruin your layers
- Pouring warm glaze onto cold mousse creates a strange marbled effect rather than a smooth mirror
- Gelatin that boils loses its setting power entirely, so gentle heat only
03 -
- Run your springform pan under warm water for 10 seconds to release the sides cleanly
- A kitchen torch passed quickly over the glaze removes any air bubbles from the surface