Mango Mousse Cake (Printable)
A refreshing mango mousse layered cake with tender sponge base and glossy glaze topping
# What You'll Need:
→ Sponge Base
01 - 3 large eggs, at room temperature
02 - 3 ounces granulated sugar
03 - 3 ounces 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 - 2 ounces granulated sugar
08 - 2 tablespoons lemon juice
09 - 1 tablespoon unflavored gelatin powder (or 3 gelatin sheets)
10 - 1 1/4 cups heavy cream, cold
→ Mango Glaze
11 - 5 ounces mango puree
12 - 1 tablespoon lemon juice
13 - 1 tablespoon granulated sugar
14 - 1 1/2 teaspoons unflavored gelatin powder (or 1.5 gelatin sheets)
→ Decoration
15 - Fresh mango slices, mint leaves (optional)
# How-To Steps:
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. Pour into the pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
03 - Sprinkle gelatin over 3 tablespoons cold water and let bloom for 5 minutes. Gently heat bloomed gelatin 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 the mango mixture until smooth.
05 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
06 - 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. Let cool to room temperature.
07 - Pour the glaze over the set mousse layer. Chill for at least 2 more hours, or until the glaze is firm.
08 - 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 Tips:
01 -
- The texture is impossibly light, like eating a cloud that tastes like sunshine
- It looks restaurant fancy but actually comes together in stages that work with your schedule
- Mango season is too short not to celebrate with something this special
02 -
- Gelatin that boils or gets too hot loses its setting power, so use the lowest heat setting and watch closely
- The mousse must be completely set before adding the glaze, or the layers will bleed into each other
- Room temperature ingredients blend seamlessly, while cold ones create small lumps that ruin the smooth texture
03 -
- Place your springform pan on a flat baking sheet before adding the glaze, so you can easily transfer it to the fridge without tilting
- Run your knife under hot water and wipe it clean between each slice for the cleanest cuts through the glossy glaze