Mango Mousse Cake recipe

Indulge in the perfect balance of sweetness, creaminess, and texture with this Mango Mousse Cake! This tropical dessert features a soft, moist sponge base, a fluffy mango mousse, and a glossy mango gel topping. Whether you're celebrating a special occasion or simply treating yourself, this cake is a must-try for mango lovers! 🍰✨

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

Total Time 14

Course Dessert

Cuisine Indian

Servings 10 people

Calories 4500 kcal

Equipment

Before you start, make sure you have the following kitchen tools:
Mixing bowls – For batter, mousse, and jelly.
Electric hand mixer or stand mixer – For whipping egg whites and cream.
8-inch round cake tin – For baking the sponge.
Oven – To bake the cake base.
Spatula – For folding and spreading layers.
Fine sieve – To strain the mango purée for a smooth texture.
Microwave-safe dish – For blooming gelatin.
Wire rack – To cool the cake evenly.
Acetate sheet or springform tin – For assembling the cake.
Refrigerator – To chill the mousse and jelly layers.

Ingredients

100 g plain flour
½ tsp baking powder
⅛ tsp salt
3 egg whites
3 egg yolks
¼ tsp cream of tartar
2 tsp vanilla extract
120 g granulated sugar
20 g unsalted butter
40 ml vegetable oil
50 ml water
Mango Mousse:
250 g mango purée fresh or canned
125 g icing sugar
400 ml double cream
1½ cups heavy cream
125 g Greek yogurt
12 g gelatin
3 tbsp cold water
Lemon Sponge Cake:
1 medium egg 50-60g without shell
40 g granulated sugar
20 g unsalted butter
20 ml lemon juice
2 g grated lemon zest
40 g wheat flour cake flour or plain flour
¼ tsp baking powder
⅛ tsp salt

Instructions

Preparing the Cake Base
Preheat the oven to 180°C (350°F) and line a round cake tin with parchment paper.
Separate egg yolks and egg whites into different bowls.
Add cream of tartar to the egg whites and whip until stiff peaks form. Gradually whisk in 60g of sugar.
In another bowl, beat egg yolks with sugar and vanilla extract until the mixture is pale and fluffy.
Mix in oil and water, then sift in flour, baking powder, and salt. Gently fold everything together.
Baking the Cake Layer
Carefully fold one-third of the whipped egg whites into the batter.
Add the rest in batches, folding gently to maintain the fluffy texture.
Pour the batter into an 8-inch cake tin and bake for 20-25 minutes, or until golden brown.
Check doneness with a toothpick—it should come out clean.
Flip the cake onto a wire rack and allow it to cool completely.
Preparing the Mango Mousse
Bloom gelatin by sprinkling it over cold water and letting it sit for 30 seconds.
In a saucepan, heat mango purée, sugar, and lemon juice over medium heat.
Strain through a fine sieve, then stir in the bloomed gelatin until dissolved. Let the mixture cool in the fridge for 30 minutes.
In a separate bowl, whip double cream and icing sugar until firm peaks form.
Gently fold in the cooled mango purée to create a uniform mousse.
Microwave 50ml water and unflavored gelatin for 10 seconds, then mix it into the mousse.
Chill the mousse in the refrigerator for at least 8 hours.
Assembling the Cake
Place the cooled sponge on a cake board.
Wrap the sides with acetate or a springform cake tin to create an even layer.
Lightly brush the sponge with simple syrup to keep it moist.
Spread the mango mousse over the cake, smoothing the top with a spatula.
Refrigerate for 1-2 hours before adding the jelly layer.

Notes

Mango selection: Use ripe, sweet mangoes for the best flavor. Canned mangoes work well for convenience.
Texture: The mousse is light and airy, while the cake base provides structure.
Storage: Best stored in the fridge and consumed within 3-4 days. Can be frozen for up to 1 month.

Nutrition Per Slice (Approx. for 10 servings)
Calories: 400-450 kcal
Protein: ~6-7g
Carbohydrates: ~45-50g
Fats: ~25-30g
Sugars: ~35g
Fiber: ~1-2g

Keyword Mango Mousse Cake