Mango Mousse Cake (Printable)

Light and luscious layered cake with fluffy mango mousse over tender sponge base, finished with glossy mango glaze.

# What You'll Need:

→ Sponge Base

01 - 3 large eggs, at room temperature
02 - 3 oz granulated sugar
03 - 3 oz all-purpose flour
04 - 1/2 tsp vanilla extract
05 - Pinch of salt

→ Mango Mousse

06 - 14 oz ripe mango flesh (about 2 large mangoes), pureed
07 - 2 oz granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.25 cups heavy cream, cold

→ Mango Glaze

11 - 5 oz mango puree
12 - 1 tbsp lemon juice
13 - 1 tbsp granulated sugar
14 - 1.5 tsp unflavored gelatin powder (or 1.5 gelatin sheets)

→ Decoration

15 - Fresh mango slices, mint leaves (optional)

# How to Make It:

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 tbsp cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved (do not boil). 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.
04 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
05 - Bloom gelatin in 2 tbsp 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, then pour over the set mousse layer.
06 - Chill for at least 2 more hours, or until the glaze is firm. 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 Hacks:

01 -
  • The texture is like eating a mango flavored cloud with just enough sponge cake to ground it
  • It looks impossibly elegant and impressive but the assembly is actually very forgiving
  • The triple hit of mango in sponge mousse and glaze creates incredible depth of flavor
02 -
  • The glaze must be room temperature or slightly warm when poured over cold mousse or it will seize and create an uneven surface
  • Letting the sponge cool completely in the pan prevents steam from making the mousse layer weepy and unstable
  • Mousse needs a full 2 hours minimum chill time or the glaze will sink into it creating marbling instead of clean layers
03 -
  • Strain your mango puree through a fine mesh sieve before using it to remove any fibrous bits for an ultrasmooth texture in both mousse and glaze
  • Place your springform pan on a flat baking sheet before pouring the glaze to catch any drips and make transferring to the refrigerator easier

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