Heavenly Mango Raspberry Mousse (Printable)
Light, fruity layers of mango and raspberry mousse on tender sponge base
# What You'll Need:
→ Sponge Cake Base
01 - 3 large eggs
02 - ¾ cup granulated sugar
03 - ¾ cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 2 cups ripe mango flesh, diced
07 - ¼ cup granulated sugar
08 - 2 tablespoons fresh lime juice
09 - 1 cup heavy whipping cream, chilled
10 - 2 teaspoons powdered gelatin
11 - 3 tablespoons cold water
→ Raspberry Mousse
12 - 1 ½ cups fresh or frozen raspberries
13 - ¼ cup granulated sugar
14 - 1 tablespoon fresh lemon juice
15 - ¾ cup plus 2 tablespoons heavy whipping cream, chilled
16 - 1 ½ teaspoons powdered gelatin
17 - 2 tablespoons cold water
→ Decoration
18 - Fresh mango slices
19 - Fresh raspberries
20 - Mint leaves (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar until pale and fluffy (approximately 5 minutes). Add vanilla and salt. Gently fold in flour until just combined. Pour into prepared pan and bake 12 to 15 minutes, until golden and springy. Cool completely in the pan.
03 - Soften gelatin in cold water for 5 minutes. Puree mango with sugar and lime juice until smooth. Gently heat puree in a saucepan without boiling, then stir in gelatin until dissolved. Cool to room temperature.
04 - Whip cream to medium peaks and fold gently into cooled mango mixture. Spread mousse evenly over cooled sponge base. Refrigerate 30 minutes until set.
05 - Soften gelatin in cold water for 5 minutes. Puree raspberries with sugar and lemon juice, then strain to remove seeds. Gently heat puree, stir in gelatin until dissolved, and cool to room temperature.
06 - Whip cream to medium peaks and fold into cooled raspberry mixture. Gently spread raspberry mousse over set mango layer. Refrigerate at least 3 hours until fully set.
07 - Carefully release cake from pan. Decorate with fresh mango slices, raspberries, and mint leaves before serving.
# Expert Hacks:
01 -
- The texture impossibly light yet luxuriously creamy, like eating a cloud that somehow holds its shape on your fork
- Those tropical mango and tart raspberry layers create the most stunning cross section when you slice into it
02 -
- Gelatin that gets overheated will never set properly, so warm the puree gently and remove from heat before adding the gelatin
- Folding whipped cream into fruit puree requires a light hand, otherwise youll deflate all the air you just whipped in
03 -
- Chill your mixing bowl and whisk for at least 10 minutes before whipping the cream, it makes a noticeable difference in how quickly the cream reaches medium peaks
- Use an offset spatula for spreading the mousse layers, it gives you the most control and keeps the layers distinct rather than muddied together