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Mango Mousse Cake

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! 🍰✨
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 14 minutes
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
  • 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
  • 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
  • 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