Mango Mousse Cake

A spectacular, airy, and light mango mousse cake made with fresh mango. It is bursting with flavor, refreshing, and rather easy to make.

Today's mango mousse cake recipe is amazing! I happened to make this lovely mango mousse dessert not long ago, and shortly after that, I thought that the mango dessert would make a lovely filling for a mango mousse cake as well.

And it did. We loved the cake even more than we loved the simple dessert!

An elegant-looking torte that will impress any guest, this is a soft sponge split in half and filled with the most aromatic, light, and slightly tangy mango mousse filling, topped with a delicious jello topping. It's a perfect centerpiece for any celebration!

Make more festive cakes like the Raspberry and White Chocolate Cake or the Chocolate Gateau.

Recipe ingredients

How to make mango mousse cake?

Make the sponge cake

• Step #1: Beat the egg whites and warm water until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy. Finally, carefully fold in the lightly beaten egg yolks.
• Step #2: Mix the flour, cornstarch, and baking powder and sift them over the egg mixture. Fold in carefully.
• Step #3: Pour the batter into the prepared springform.
• Step #4: Bake for about 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Release the cake and let it cool completely on a wire rack.

Make the mango mousse

• Step #6: Place the gelatin sheets in a shallow large bowl. Cover with cold water and let bloom according to the packet's instructions, usually between 7 and 10 minutes.
• Step #7: In the meantime, peel and stone the mangoes. Weigh the required mango quantity. Blend the mango until completely smooth. Add the icing sugar and the juice of 1 lemon.

• Step #8: Squeeze the gelatin lightly and place it in a saucepan. Heat gently while stirring continuously until the gelatin dissolves. It will take seconds; don't let it come to a boil. Once dissolved, immediately remove from the heat and start stirring the pureed mango into the gelatin, one tablespoon at a time, working thoroughly but quickly. Place the mixture into the refrigerator until only slightly set (not too long). In the meantime, beat the heavy cream until stiff. Then, carefully fold the cream into the mixture.
• Step #9: Pour the mango mousse on the cake slice inside the baking ring. Place the second cake slice on top.

Make the mango topping

• Step #10: Whisk the cornstarch slurry very well into the nectar until there are no more clumps. Only let the jello bubble once or twice, then remove it from the heat. Let it cool for 1 minute (not longer), and carefully pour over the cake, starting in the middle. Let cool for another 5 minutes on the counter, then transfer the cake to the fridge to set.
• Step #11: Remove the adjustable baking ring and decorate the mango cake just before serving.

Tips for working with a baking ring

Mango Mousse Cake

Spectacular, airy, and light mango mousse cake made with fresh mango. A cake bursting with flavor, refreshing, and rather easy to make.

5 from 6 votes

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Course: Cakes

Cuisine: American

Prep Time: 1 hour hour

Cook Time: 25 minutes minutes

Additional Time: 8 hours hours

Total Time: 9 hours hours 25 minutes minutes

Servings: 12 -14 slices

Calories: 231kcal

Author: Adina

Equipment

• ▢
  springform 10 inches/ 26 cm
• ▢
  Adjustable baking ring

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Ingredients 

Cake base:

• ▢ 3 eggs
• ▢ 2 tablespoons warm water
• ▢ ¾ g granulated sugar 150 g
• ▢ ⅔ cup all-purpose flour 85 g
• ▢ ⅓ cup cornstarch 40 g
• ▢ 1 teaspoon baking powder

Mango mousse:

• ▢ 6 sheets gelatin I use Dr. Oetker
• ▢ 1 lb mangoes 450 g, Note 1
• ▢ 5 tablespoons icing sugar to taste
• ▢ 1-1½ lemon the juice, to taste
• ▢ 1¼ cups heavy cream 300 ml

Mango topping:

• ▢ 1 cup mango nectar 250 ml
• ▢ 3⅓ tablespoons cornstarch 25 g
• ▢ 1 small mango Note 2
• ▢ 1-2 tablespoons chopped pistachios optional

Instructions

Cake base:

• Preheat the oven to 350°F/ 180°C. Line the bottom of a springform with parchment paper.
• Eggs: Separate the eggs. Beat the egg whites and the warm water until stiffer. Slowly add the sugar and continue beating until the egg whites are stiff and glossy. Finally, carefully fold in the lightly beaten egg yolks.

  3 eggs + 2 tablespoons warm water + ¾ g granulated sugar/ 150 g
• Add dry ingredients: Mix the flour, cornstarch, and baking powder and sift them over the egg mixture. Fold in carefully.

  ⅔ cup all-purpose flour/ 85 g + ⅓ cup cornstarch/ 40 g + 1 teaspoon baking powder
• Bake cake: Pour the batter into the prepared springform and bake for about 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Release the cake from the form and let it cool completely on a wire rack.
• Cut the cake: Once cooled, slice the cake base lengthwise into two slices. Place one slice on a serving plate and place the adjustable baking ring around it.

Mango mousse:

• Bloom gelatin: Place the gelatin sheets in a shallow large bowl. Cover with cold water and let bloom according to the packet's instructions, usually between 7 and 10 minutes.

  6 sheets gelatin
• Prepare mango: In the meantime, peel and stone the mangoes. Weigh the required mango quantity. Blend the mango until completely smooth. Add the icing sugar and the juice of 1 lemon.

  1 lb mangoes/ 450 g + 5 tablespoons icing sugar + 1-1½ lemon
• Dissolve gelatin: Squeeze the gelatin lightly and place it in a saucepan. Heat gently while stirring continuously until the gelatin dissolves. It will take seconds; don't let it come to a boil.
• Make mango mousse: Once dissolved, immediately remove from the heat and start stirring the pureed mango into the gelatin, one tablespoon at a time, working thoroughly but quickly. Place the mixture into the refrigerator until only slightly set (not too long).
• Add heavy cream: In the meantime, beat the heavy cream until stiff. Then, carefully fold the cream into the mixture. Adjust the taste with more sifted icing sugar or lemon, if necessary.

  1¼ cups heavy cream/ 300 ml
• Assemble mango cake: Pour the mango mousse on the cake slice inside the baking ring. Place the second cake slice on top.

Topping:

• Make topping: Place the mango nectar and the cornstarch in a small saucepan and bring to a simmer while stirring continuously. Let bubble once or twice; the mixture will thicken, and the color will brighten.

  1 cup mango nectar/ 250 ml + 3⅓ tablespoons cornstarch
• Pour topping on the cake: Remove from the heat and wait for 1 minute. Then, carefully pour the mango mixture onto the cake. Let cool for about 5 minutes, then transfer the mango mousse cake to the refrigerator.
• Let the cake set for at least 4-5 hours or overnight. Remove the ring.
• Decorate cake: Cube the mango and decorate the cake with it shortly before serving. Sprinkle with some pistachios, if desired.

  1 small mango + 1-2 tablespoons chopped pistachios

Notes

1. Mango: I weighed 1 lb/ 450 g after peeling and removing the stone of the mangoes, which were 2-3 mangoes, depending on their size.
2. Mango for topping: Either use leftover mango from making the mango mousse (kept refrigerated in an airtight container) or another small or half a mango.

Nutrition

Serving: 1slice | Calories: 231kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 67mg | Fiber: 1g | Sugar: 22g

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