Recipe - Mango Mousse Cake: A Luscious, Light, and Tropical Delight

Mango mousse cake is a heavenly dessert that combines the richness of a soft sponge cake with the airy, tropical taste of mango mousse. This elegant cake is perfect for any occasion, from birthdays to summer gatherings, and it’s a great way to celebrate mango season. In this blog post, we’ll explore the origins of mango mousse cake, why it’s such a beloved dessert, and how to make it from scratch with step-by-step instructions.

Why You’ll Love This Mango Mousse Cake

• Tropical Flavor: Mangoes bring a natural sweetness and fruity aroma that’s irresistible.

• Light and Airy: Unlike heavy cream cakes, mousse cakes have a delicate, melt-in-your-mouth texture.

• Perfect Balance: The combination of sponge cake and mousse provides the perfect balance of softness and fluffiness.

• Versatile: Can be made in various shapes, layered, or topped with fresh fruit for decoration.

The History of Mango Mousse Cake

Mousse cakes have their origins in French cuisine, where mousse (meaning "foam" in French) was first created. Traditionally, mousse desserts were chocolate-based, but fruit variations became popular over time. Mango mousse cake likely evolved as a fusion dessert, incorporating tropical flavors with classic European techniques. It has since become a staple in many Asian and tropical regions where mangoes are abundant.

Ingredients You’ll Need

For the Sponge Cake:

• 3 large eggs

• 1/2 cup (100g) granulated sugar

• 1/2 cup (60g) cake flour (or all-purpose flour, sifted)

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 2 tablespoons (30ml) vegetable oil

• 1 teaspoon vanilla extract

• 2 tablespoons (30ml) milk

For the Mango Mousse:

• 2 cups (480ml) mango puree (fresh or canned)

• 1/2 cup (100g) granulated sugar (adjust according to mango sweetness)

• 1 tablespoon lemon juice (balances the sweetness)

• 1 tablespoon gelatin powder (or 3 gelatin sheets)

• 1/4 cup (60ml) water (to dissolve gelatin)

• 1 cup (240ml) heavy whipping cream (cold)

For the Mango Glaze (Optional):

• 1/2 cup (120ml) mango puree

• 1 teaspoon gelatin powder

• 2 tablespoons water

• 1 tablespoon sugar

For Garnishing:

• Fresh mango slices

• Whipped cream

• Mint leaves

Step-by-Step Instructions

Step 1: Prepare the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

2. Beat the eggs and sugar in a mixing bowl using a hand mixer or stand mixer for about 5 minutes until the mixture is light, fluffy, and pale in color.

3. Sift in the dry ingredients (flour, baking powder, and salt) and gently fold with a spatula to maintain the airiness of the batter.

4. Add wet ingredients (oil, vanilla extract, and milk) and fold gently until combined.

5. Pour the batter into the prepared cake pan and smooth the top.

6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Mango Mousse

1. Dissolve the gelatin: In a small bowl, mix the gelatin powder with water and let it bloom for 5 minutes. Then, microwave for 10-15 seconds until fully dissolved.

2. Mix mango puree and sugar in a bowl and stir until the sugar dissolves.

3. Add the lemon juice and warm gelatin mixture, stirring well.

4. Whip the heavy cream: In a separate chilled bowl, whip the cold heavy cream until soft peaks form.

5. Fold the whipped cream into the mango puree mixture gently to maintain the light and airy texture.

Step 3: Assemble the Cake

1. Prepare the cake ring: Place the cooled sponge cake in an 8-inch cake ring or springform pan.

2. Pour the mango mousse over the sponge cake, smoothing the top with a spatula.

3. Chill for at least 4 hours in the refrigerator (or overnight) to set the mousse completely.

Step 4: Prepare the Mango Glaze (Optional)

1. Dissolve gelatin in 2 tablespoons of water and let it bloom for 5 minutes.

2. Heat mango puree and sugar over low heat until warm.

3. Add the dissolved gelatin to the mango mixture and stir well.

4. Let it cool slightly, then pour over the chilled mango mousse layer, spreading evenly.

5. Refrigerate for another 1-2 hours until the glaze is fully set.

Step 5: Garnishing and Serving

1. Carefully remove the cake from the pan by running a warm knife along the edges.

2. Decorate with fresh mango slices, whipped cream, and mint leaves for a stunning presentation.

3. Slice and serve chilled, enjoying the light, creamy, and tropical flavors!

Tips for the Best Mango Mousse Cake

• Use ripe, sweet mangoes for the best flavor. Varieties like Alphonso, Ataulfo, or Honey mangoes work well.

• Chill the heavy cream and whisking bowl before whipping to achieve the best peaks.

• Allow the cake layers to fully set before slicing for a clean cut.

• For extra texture, add diced mango pieces between the sponge and mousse layers.

Mango Mousse Cake Variations

• Coconut Mango Mousse Cake: Replace heavy cream with coconut cream for a tropical twist.

• Chocolate Mango Mousse Cake: Add a layer of chocolate ganache between the sponge and mousse.

• Vegan Mango Mousse Cake: Use agar-agar instead of gelatin and coconut whipped cream instead of dairy.

Storage and Shelf Life

• Store the cake in the refrigerator for up to 3 days.

• Keep it covered to prevent it from absorbing other fridge odors.

• Freezing is not recommended, as mousse textures change when thawed.

Mango mousse cake is a delightful, light, and refreshing dessert that’s perfect for warm-weather gatherings, celebrations, or simply indulging in a tropical treat. With a soft sponge base and airy mango mousse, every bite is bursting with fruitiness and creaminess. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and guarantees a show-stopping dessert.