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slice of mango mousse cake on a plate
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5 from 6 votes

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.
Prep Time1 hour
Cook Time25 minutes
Additional Time8 hours
Total Time9 hours 25 minutes
Course: Cakes
Cuisine: American
Servings: 12 -14
Calories: 231kcal
Author: Adina

Ingredients

  • Cake base:
  • 3 eggs
  • 2 tablespoons warm water
  • 150 g/ 5.3 oz/ ¾ cup granulated sugar
  • 85 g/ 3 oz/ ⅔ cup all-purpose flour
  • 40 g/ 1.4 oz/ ⅓ cup cornstarch
  • 1 teaspoon baking powder
  • Mango mousse:
  • [6 sheets gelatin I use Dr. Oetker]
  • 450 g/ 1 lb mangoes See note 1
  • 5 tablespoons icing sugar to taste
  • juice of 1 to 1 ½ lemon to taste
  • 300 ml/ 10 fl.oz/ 1 ¼ cups heavy/double cream
  • Mango topping:
  • 250 ml/ 8.5 fl.oz/ 1 cup mango nectar
  • 25 g/ 0.8 oz/ 3 ⅓ tablespoons cornstarch
  • 1 small mango See note 2
  • 1-2 tablespoons chopped pistachios optional

Instructions

Cake base:

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the bottom of a springform (26 cm/ 10 inches diameter) with parchment paper.
  • Separate the eggs. Beat the egg whites and the warm water until stiffer. Slowly start adding the sugar and continue beating until the egg whites are stiff and glossy. Finally, carefully fold in the lightly beaten egg yolks.
  • Mix the flour, cornstarch, and baking powder and sift them over the egg mixture. Fold in carefully.
  • 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.
  • Once cooled, slice the cake base lengthwise to have two slices. Place one slice on a serving plate and place the adjustable baking ring around it.

Mango mousse:

  • 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.
  • 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. 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.
  • Adjust the taste with more sifted icing sugar or lemon, if necessary. Pour the mango mousse on the cake slice inside the baking ring. Place the second cake slice on top.

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.
  • 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.
  • Cube the mango and decorate the cake with it shortly before serving. Sprinkle with some pistachios, if desired.

Video

Notes

  1. I weighed the 450 g/ 1 lb after peeling and removing the stone of the mangoes. 2-3 mangoes, depending on their size.
  2. 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