The mango mousse cake is a delicious summer treat or a great way to beat the winter blues.
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Mango mousse cake is one of the best summer desserts. The cake is light and airy, best served cold, yet still packed with tropical flavor. It’s a great dessert for a dinner on the patio when you want something more than just a cheesecake.
Don’t be scared if you have never used gelatin in baking before! You can use the same Jell-O mixture as before. You can find out more about it here. tastier results.
Mango Mousse Cake Ingredients
- The egg whites are a great way to get your eggs ready. Separate the whites and yolks carefully, then allow the whites to reach room temperature. You can still use the yolks for a variety of dishes. This liquid gold is perfect for custards, creme brûlées and other desserts.
- Sour cream The tangy sour cream gives a light, airy and sweet cake a new dimension.
- The cake flour is: The iconic sponge cake texture is a result of the fluffed-up egg whites, and minimal gluten. Cake flour is the most suitable type of flour to use for sponge cake because it has the least amount of gluten.
- Mangoes: Look for mangoes that are slightly “given” when squeezed lightly. My mangoes ripen faster if I buy them days in advance and seal tightly inside a brown bag.
- Vanilla extract: If you put this much work into your cake, invest in quality ingredients like the finest vanilla extract.
- Unflavored gelatin: You can find unflavored gelatin at stores like Great Value and Knox. Do not skip this ingredient. This ingredient is essential to help set the mousse so that it doesn’t ooze out.
- Heavily whipping cream Whipping cream with confectioners’s sugar, vanilla and heavy whipping cream will make homemade whipped cream. This is the base for the mango mousse that’s used in the cake.
Driving Directions
Prepare the eggs
Allow the whites to stand at room temperatures for 30 minutes. Place the lowest oven rack and preheat to 350degF.
The cake batter is then mixed.
Use a stand mixer or a handheld mixer to whip the canola oil and sugar in a large mixing bowl until smooth and fluffy. This should take two to three minute.
Mix the baking powder, salt, and cake flour in a small mixing bowl. Add the dry ingredients gradually to the moist ingredients. Then add the milk and mix well.
Add the egg whites
Beat the egg whites until stiff peaks are formed in a bowl that is clean, dry and with clean beaters. The egg whites should be stiff. You can also check out our other blog posts. Look dry. Fold in one-fourth of the whites, and then the rest until there are no streaks.
Editor’s Tip: The egg whites will not whip as well or at all! If the kitchen tools are covered in leftovers. Spend a few seconds cleaning and drying all the corners and crevices.
Step 4: Baking the cake
Pour the batter in a springform pan (8-inch) that has been greased. Smooth the top with a rubber or mini offset spatula. It should be baked until it springs back lightly when touched at the center. This will take 20-25 minutes. The cake should be cooled completely in the pan to room temperature.
Making the Mango Puree
Combine the mango with the sugar and the lemon juice in a large pan and heat on low for 10-12 minutes, or until the fruit is softened. Let the pan cool and remove it from heat.
Puree your mixture with an immersion blender until completely smooth.
Bloom the gelatin unflavored in water for 1 minute. Mix the gelatin bloom into the mango mix until it dissolves.
Pour the pureed mango into a bowl of glass, and then place the bowl on an ice bath. Allow the puree to chill in an ice bath for between 8 and 10 minutes. Stir frequently. Put the mango puree to one side.
The final step is to whip up the Mango Mousse
Beat the heavy cream at medium speed in a large mixing bowl until fluffy (about five or six minutes). Beat the sugar, vanilla, and confectioners’ syrup until stiff peaks are formed. Reduce mixer speed to low, then continue beating for two or three minutes. Fold in a third mango puree to the whippedcream until just combined.
The final step is to assemble the cake.
Spread the mango mousse over the cake using a mini offset spoon, the backside of a wooden spoon, or a rubber-backed spatula.
Editor’s Tip: Use a paring blade to swirl the puree into the mousse.
Step 8: Cool and Serve
Refrigerate the mango mousse cake at least 4 hours, or even overnight. When you are ready to serve the cake, use a knife to run around the inner perimeter of the pan. This will help the cake to come away from the sides. Remove the sides from the springform pan. Finish the cake by adding fresh mango if desired.
Editor’s Tip: Run a knife through hot water to make sharp, clean cuts. After wiping off the excess water, make your first cut. Continue these steps to cut the cake. The warm knife is tedious but it will cut through the mousse perfectly without making a mess.
Variations on a Recipe
- Add a new puree to the top: Try lemon or passion fruit curd instead of mango puree. These curds pair well with the tropical and sweet mango cake.
- Add extras to your decor: Add fresh mangos, mint sprigs, berries, or edible flowers such as chamomile or hibiscus to the cake.
Mango Mousse Cake: How to store it
Cover the springform pan with an airtight storage wrap. Slices can be placed in an airtight container if there is only a small amount left. The cake should be covered in any case, as the mousse can absorb the scents that linger inside the refrigerator. The mango mousse cake will last for up to three days in the refrigerator.
Is it possible to make the mango mousse cake in advance?
You should definitely make the mousse and mango puree layers in advance. It is recommended that the mousse and puree mango layers are chilled in the refrigerator for four hours. However, it would be best to chill them all night.
Mango Mousse Cakes Tips
What is the best way to serve mango mousse?
The mango mousse should be served chilled straight from the refrigerator. If desired, you can allow the cake to sit out at room temperature for ten minutes so that the flavors have time to develop. The light flavors and riesling, chardonnay or sauvignon Blanc from New Zealand would be perfect with the mango mousse cake.
You can make the mango mousse in a springform 9 inch pan.
You can bake mango mousse in a springform 9 inch pan. However, the cake is thinner than if you used an 8 inch springform. The sponge cake may also take less time to cook. Around the 20 minute mark, check it.
What happened when my mousse didn’t set?
If the gelatin wasn’t set properly, it could have prevented the mousse from setting. You may have not used the correct amount of gelatin, which could also be a reason why your mousse is runny. You need the gelatin to make the mousse set and not runny.
Mango Mousse Cake
Preparation Time
The 50-minute time frame
Cook Time
Twenty-Minute Timeframe
Yield
16 Servings
Ingredients
- CAKE:
- Egg whites at room temperature
- Half a cup of sugar
- Canola oil 2 tablespoons
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup of cake flour
- Baking powder, 1 tablespoon
- 14 teaspoon of salt
- 14 cup of whole milk
- MANGO PUREE
- Four cups of chopped mango
- Sugar 3 Tablespoons
- Lemon juice, 1 teaspoon
- Gelatine unflavored, 2 teaspoons
- One tablespoon of water
- MOUSSE:
- 1 1/2 cups of heavy whipping Cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Directions
- Allow egg whites to stand at room temperatures for 30 minutes.
- Put oven rack at lowest level. Pre-heat oven to 350deg.
- Beat sugar, oil canola, sourcream and vanilla until fluffy and smooth in a large mixing bowl. This should take about 2-3 minutes. Mix flour, salt, and baking powder in a small mixing bowl. Add dry ingredients gradually to the batter. Mix well.
- Beat egg whites with clean beaters on high speed until stiff, but not dried. Fold in a quarter of the whites, and then add remaining whites.
- Pour the batter into an 8-in. Smooth the surface of your springform pan. Baking until the cake bounces back lightly when lightly touched (20-25 minutes). Let cool completely in the pan.
- In a large pan, mix mangos, lemon juice, and sugar to make mango puree. Cook covered on low heat for 10-12 minutes, or until the fruit is softened. Let cool. Remove from heat. Puree with an immersion blender until smooth. Bloom gelatin for one minute in a small dish. Stir into the mango mixture. Pour into a bowl made of glass and place in an ice water bath. Allow to chill for 8-10 minutes while stirring often. Set aside.
- Beat heavy cream in a large mixing bowl at medium speed for 5-6 minutes. Reducing mixer speed to low, beat confectioners’s sugar and extract of vanilla until stiff peaks are formed. This should take about 2-3 minutes. Fold in 1/3 of mango puree to whipped cream.
- Spread the mango mousse over top of the cake. Refrigerate at least four hours or overnight. Top with extra fresh mango if desired.
Nutrition Facts
Each one contains 203 calories and 28 mg of cholesterol.
