Is there a dessert more inviting than one that combines the sweetness of fresh mangoes, the creaminess of mousse, and the lightness of sponge cake? Mango Mousse Cake is all that and more. This tropical-inspired dessert is perfect for any occasion, from summer get-togethers to celebratory dinners.
Imagine a fluffy sponge cake layered with silky mango mousse and topped with fresh mango chunks and mascarpone cream. The balance of flavors and textures makes every bite a delight. And the best part? It’s not as complicated to make as it looks.
Whether you’re a seasoned baker or just starting out, this step-by-step guide will walk you through creating a Mango Mousse Cake that’s as stunning as it is delicious.
Why Mango Mousse Cake Is a Crowd-Pleaser
Tropical desserts have a way of making you feel like you’re on vacation, and Mango Mousse Cake is no exception. With its vibrant colors and refreshing flavors, this cake is a standout.
The lightness of the mousse, the subtle sweetness of the mango, and the rich creaminess of mascarpone create a dessert that isn’t just tasty but also visually impressive. Whether served as a centerpiece for a party or enjoyed as a midweek indulgence, it’s sure to win hearts.
What Makes Mango Mousse Cake Special?
- Perfect Balance of Flavors: The tanginess of Greek yogurt, the natural sweetness of mango puree, and the richness of cream come together harmoniously.
- Elegant Layers: The sponge cake adds structure, while the mousse layers give it a light and airy feel.
- Versatility: You can dress it up with fresh fruits or keep it simple—it’s a cake that adapts to your preferences.
Ingredients for Mango Mousse Cake
| Category | Ingredient | Quantity |
|---|---|---|
| For the Sponge Layer | Unsalted butter, room temperature | 37g (⅓ cup) |
| Powdered sugar, sifted | 37g (⅓ cup) | |
| Eggs, room temperature | 1 | |
| Vanilla bean paste | 1 teaspoon | |
| All-purpose flour, sifted | 37g (⅓ cup) | |
| Salt | Pinch | |
| For the Mango Mousse | Mango puree | 320g (1¼ cups) |
| Granulated sugar | 85g (⅓ cup) | |
| Gelatin sheets (or 12g powdered gelatin) | 7 sheets | |
| Greek or Turkish yogurt, thick | 290g (1⅙ cups) | |
| Heavy cream, very cold | 230g (1 cup) | |
| Reduced mango puree (cooked) | 1 tablespoon | |
| For the Decoration | Mascarpone | 40g (⅙ cup) |
| Cream cheese (full-fat) | 75g (⅓ cup) | |
| Powdered sugar, sifted | 20g (⅙ cup) | |
| Fresh mango chunks | 1 mango | |
| Mint leaves for garnish | As needed |
Tools You’ll Need to Make Mango Mousse Cake
To ensure smooth preparation, have these tools ready:
- A cake ring or springform pan
- Electric mixer or whisk
- Spatula for folding and smoothing layers
- Saucepan for reducing mango puree
- Piping bag (optional, for decorative touches)
Step-by-Step Instructions for Mango Mousse Cake
1. Prepare the Sponge Layer
- Preheat the Oven: Set your oven to 180°C (356°F) and line a small cake pan with parchment paper.
- Cream Butter and Sugar: Beat the butter and powdered sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla bean paste until combined.
- Incorporate Dry Ingredients: Gently fold in the sifted flour and salt. Be careful not to overmix.
- Bake: Spread the batter evenly in the prepared pan and bake for 10–12 minutes. Let it cool completely before placing it in the cake ring.
2. Make the Mango Mousse
- Bloom Gelatin: Soak gelatin sheets in cold water for 5–10 minutes.
- Heat the Puree: Warm the mango puree with the granulated sugar in a saucepan until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Cool and Combine: Let the mango mixture cool slightly, then whisk in the yogurt until smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the mango mixture in three additions.
3. Assemble the Cake
- Layer the Base: Place the sponge cake layer in the bottom of the cake ring or springform pan.
- Add the Mousse: Pour the mango mousse over the sponge layer, smoothing the top with a spatula.
- Chill: Refrigerate the cake for at least 4–6 hours, or until the mousse is set.
4. Add Decorations
- Prepare the Cream Topping: Beat the mascarpone, cream cheese, and powdered sugar together until smooth.
- Decorate: Use a piping bag to pipe decorative swirls on top of the mousse. Arrange fresh mango chunks and mint leaves for a vibrant finish.
Tips for Making the Perfect Mango Mousse Cake
- Use Cold Cream: Ensure the heavy cream is very cold before whipping to achieve the right consistency.
- Gelatin Accuracy: Measure the gelatin carefully to ensure the mousse sets perfectly without being too firm or too soft.
- Smooth Layers: Tap the pan gently after pouring the mousse to eliminate air bubbles and ensure an even layer.
Creative Variations to Try
- Coconut Twist: Add a layer of coconut cream or sprinkle shredded coconut on top for a tropical vibe.
- Passion Fruit Swirl: Drizzle passion fruit puree over the mousse before chilling for a tangy contrast.
- Vegan Option: Use agar-agar instead of gelatin and substitute the cream and yogurt with plant-based alternatives.
Serving Suggestions for Mango Mousse Cake
To elevate the dessert experience, serve your Mango Mousse Cake with:
- Refreshing Drinks: Pair it with a chilled mango lassi, sparkling lemonade, or a tropical mocktail.
- Coffee Pairing: A cup of espresso or a light cappuccino balances the sweetness perfectly.
Nutritional Breakdown of Mango Mousse Cake
Here’s a rough estimate of the nutritional value per slice (12 servings):
- Calories: ~250
- Carbohydrates: ~25g
- Protein: ~5g
- Fat: ~15g
Frequently Asked Questions About Mango Mousse Cake
Can I use canned mango puree instead of fresh mangoes?
Yes, canned mango puree works well. Ensure it’s unsweetened or adjust the sugar in the recipe accordingly.
How long does the cake need to chill?
The mousse needs at least 4–6 hours to set properly. For best results, chill it overnight.
Can I make this cake ahead of time?
Absolutely! You can make it up to 2 days in advance. Just keep it refrigerated and add the decorations right before serving.
Is there a substitute for gelatin?
Yes, you can use agar-agar as a vegetarian alternative. However, the setting time and texture may vary slightly.
How do I get clean slices when serving?
Dip your knife in hot water, wipe it dry, and slice the cake. Repeat for each slice to maintain clean edges.
Conclusion: Indulge in the Tropical Elegance of Mango Mousse Cake
Mango Mousse Cake is the ultimate dessert for mango lovers, blending tropical flavors with a creamy, airy texture. It’s elegant enough for special occasions yet simple enough for everyday enjoyment.
Ready to impress your guests—or treat yourself? Gather your ingredients, follow this guide, and bring the taste of the tropics to your table. One slice, and you’ll be hooked!
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Mango Mousse Cake: A Tropical Delight You Can’t Resist
- Total Time: 5 hours
- Yield: 12 servings
Description
This Mango Mousse Cake is a tropical masterpiece! Featuring a fluffy sponge base, silky mango mousse, and vibrant fresh mango topping, it’s an elegant dessert that’s perfect for any occasion. Light, creamy, and bursting with mango flavor, it’s guaranteed to impress.
Ingredients
For the Sponge Layer:
- 37g (⅓ cup) unsalted butter, at room temperature
- 37g (⅓ cup) powdered sugar, sifted
- 1 egg, at room temperature
- 1 teaspoon vanilla bean paste
- 37g (⅓ cup) all-purpose flour, sifted
- Pinch of salt
For the Mango Mousse:
- 320g (1¼ cups) mango puree
- 85g (⅓ cup) granulated sugar
- 7 gelatin sheets (or 12g powdered gelatin)
- 290g (1⅙ cups) thick Greek or Turkish yogurt
- 230g (1 cup) heavy cream, very cold
- 1 tablespoon reduced mango puree (cooked down for thickness)
For the Decoration:
- 40g (⅙ cup) mascarpone cheese (41% fat)
- 75g (⅓ cup) cream cheese, full-fat (e.g., Philadelphia)
- 20g (⅙ cup) powdered sugar, sifted
- 1 fresh mango, cut into chunks
- Fresh mint leaves for garnish
Instructions
1. Prepare the Sponge Layer:
- Preheat the oven to 180°C (356°F). Line a small cake pan with parchment paper.
- In a bowl, cream the butter and powdered sugar until light and fluffy.
- Add the egg and vanilla bean paste, mixing until fully combined.
- Gently fold in the sifted all-purpose flour and a pinch of salt until just incorporated. Avoid overmixing.
- Pour the batter into the prepared pan and bake for 10–12 minutes, or until the surface is lightly golden and springs back when touched. Let the sponge layer cool completely before placing it into a cake ring or springform pan.
2. Make the Mango Mousse:
- Soak the gelatin sheets in cold water for 5–10 minutes to bloom.
- In a saucepan, heat the mango puree and granulated sugar over medium heat until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
- Once cooled, whisk in the Greek yogurt until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mango mixture in three additions, ensuring a smooth mousse consistency.
3. Assemble the Cake:
- Place the cooled sponge layer at the bottom of the cake ring or springform pan.
- Pour the prepared mango mousse over the sponge, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove air bubbles and smooth the surface.
- Refrigerate the cake for at least 4–6 hours, or until the mousse is fully set.
4. Add Decorations:
- In a bowl, beat the mascarpone, cream cheese, and powdered sugar together until smooth and creamy.
- Using a piping bag, add decorative swirls of the mascarpone mixture on top of the set mousse.
- Arrange fresh mango chunks and mint leaves on top for a vibrant and elegant finish.
Notes
- Gelatin Tips: Make sure the gelatin is completely dissolved in the mango puree to avoid lumps.
- Cream Consistency: Use cold cream and don’t overwhip—it should hold soft peaks for easy folding into the mousse.
- Make Ahead: This cake can be made 1–2 days in advance and stored in the refrigerator. Add decorations just before serving.
- Prep Time: 30 minutes
- Cook Time: 5 hours 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European-inspired