Mango Mousse Cake

5 from 6 votes

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

Prep Time1

Cook Time25

Additional Time8

Total Time9 25

Course: Cakes

Cuisine: American

Servings: -14 slices

Calories: 231kcal

Author: Adina

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.

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.

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

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.
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.