Mango Mousse Cake Recipe – Fancy Yet Easy Dessert
A light, elegant mango mousse cake with sponge base, creamy mousse filling, and glossy mango glaze. Refreshing, tropical, and perfect for warm-weather celebrations.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours (including chilling)
- Yield: 10 slices
Ingredients
Sponge Base:
3 large eggs
1/3 cup (65g) sugar
3/4 cup (90g) cake flour
2 tbsp melted butter
1 tsp vanilla extract
Mousse:
1 ½ cups fresh mango or 1 cup mango puree
2 tsp (7g) gelatin
3 tbsp cold water
1 cup (240ml) heavy cream
2 tbsp sugar
Glaze:
1/2 cup mango puree
1 tsp (3g) gelatin
2 tbsp cold water
1–2 tsp lemon juice (optional)
Instructions
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Preheat oven to 350°F (175°C). Prepare an 8-inch cake pan with parchment.
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Beat eggs and sugar until fluffy. Fold in flour, butter, and vanilla. Pour into pan and bake 20–22 minutes. Cool completely.
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Place sponge in springform pan base.
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Bloom gelatin in cold water. Warm some mango puree, dissolve gelatin, then mix with remaining puree.
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Whip cream with sugar to soft peaks. Gently fold into mango mixture. Pour over sponge and chill 3 hours.
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Bloom glaze gelatin. Warm puree, dissolve gelatin, stir in lemon juice. Cool slightly.
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Pour glaze over mousse. Chill 1–2 hours until set.
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Unmold and decorate with fresh mango or whipped cream.
Notes
Use canned mango pulp for ease. Chill overnight for best texture. Agar-agar can replace gelatin.