Mango Mousse Cake (Print version)

A refreshing dessert with fluffy mango mousse over tender sponge base, finished with a glossy tropical glaze.

# What you need:

→ Sponge Base

01 - 3 large eggs, room temperature
02 - 0.4 cup granulated sugar
03 - 0.75 cup all-purpose flour
04 - 0.5 tsp vanilla extract
05 - Pinch of salt

→ Mango Mousse

06 - 14 oz ripe mango flesh, pureed (about 2 large mangoes)
07 - 0.25 cup granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.25 cups heavy cream, cold

→ Mango Glaze

11 - 0.6 cup mango puree
12 - 1 tbsp lemon juice
13 - 1 tbsp granulated sugar
14 - 1.5 tsp unflavored gelatin powder (or 1.5 gelatin sheets)

→ Decoration

15 - Fresh mango slices and mint leaves (optional)

# Directions:

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 extract until just combined. Pour into 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 bloomed gelatin 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. Mix mango puree, lemon juice, and sugar in bowl, then stir in dissolved gelatin. Let cool to room temperature.
07 - 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 advice:

01 -
  • The mousse tastes like pure sunshine suspended in clouds
  • Your guests will think you spent hours on something that feels effortless
  • That moment when the glaze sets perfectly feels like winning the lottery
02 -
  • The gelatin must bloom fully or you will find stubborn little lumps in your otherwise perfect mousse.
  • Fold the whipped cream in gently or your mousse will lose that ethereal airy texture.
  • Let the glaze cool completely before pouring or it will melt right through your mousse layer.
03 -
  • Strain both mango purees through a fine mesh sieve for the silkiest texture imaginable
  • Chill your springform pan in the freezer for 15 minutes before adding the mousse for extra stability

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