Mango Mousse Cake (Printable)
Fluffy mango mousse over sponge base with glossy glaze
# What You Need:
→ Sponge Base
01 - 3 large eggs, room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup all-purpose flour
04 - 1/2 tsp vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 14 oz ripe mango flesh, pureed (about 2 large mangoes)
07 - 1/4 cup granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder (or 3 gelatin sheets)
10 - 1 1/4 cups heavy cream, cold
→ Mango Glaze
11 - 2/3 cup mango puree
12 - 1 tbsp lemon juice
13 - 1 tbsp granulated sugar
14 - 1 1/2 tsp unflavored gelatin powder (or 1 1/2 gelatin sheets)
→ Decoration
15 - Fresh mango slices
16 - Fresh mint leaves
# How To Make It:
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 inserted in center comes out clean. Cool completely in pan.
03 - Sprinkle gelatin over 3 tbsp 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 tbsp 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. Run knife around edge of pan and remove cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.
# Expert Suggestions:
01 -
- It tastes like eating a mango cloud straight from paradise
- Your guests will think you spent hours on something that secretly comes together mostly in the fridge
- That moment you pour the glaze and watch it set into glass-like perfection is genuinely magical
02 -
- Room-temperature eggs are non-negotiable for that sponge, or you'll be beating forever and still won't get the volume you need
- Never let your gelatin boil or it loses its setting power completely
- The glaze must be room temperature when you pour it, or it'll either run right off or leave strange marks on your mousse
03 -
- Run your springform pan under hot water for 10 seconds before releasing if the cake sticks
- Strain your mango puree through a fine-mesh sieve for the silkiest texture imaginable
- Wipe your knife with a damp cloth between slices for those pristine, photo-worthy edges