Mango Mousse Cake (Printable)
Light and luscious mango layers over tender sponge base with glossy glaze topping.
# What You'll Need:
→ Sponge Base
01 - 3 large eggs, at room temperature
02 - 0.75 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 (about 2 large mangoes), pureed
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, mint leaves (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, beat eggs and sugar with an electric mixer until pale and tripled in volume (about 5 minutes). Gently fold in flour, salt, and vanilla extract until just combined. Pour into the pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
03 - Sprinkle gelatin over 3 tbsp cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved (do not boil). Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin. Whip heavy cream to soft peaks and gently fold into the mango mixture until smooth.
04 - Pour the mousse over the cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
05 - Bloom gelatin in 2 tbsp cold water. Gently heat until dissolved. Mix mango puree, lemon juice, and sugar in a bowl, then stir in dissolved gelatin. Let cool to room temperature, then pour over the set mousse layer. Chill for at least 2 more hours, or until the glaze is firm.
06 - Carefully run a knife around the edge of the pan and remove the cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.
# Expert Advice:
01 -
- The texture is like eating a cloud that somehow still tastes like intense mango sunshine
- It looks bakery-impressive but comes together faster than you'd expect
- Make it ahead and it only gets better, perfect for stress-free entertaining
02 -
- Overwhipping the cream makes folding nearly impossible—stop when you see soft peaks that just hold their shape
- Pouring warm glaze onto cold mousse can cause streaking, so let the glaze reach room temperature first
- The cake needs a full 4 hours minimum chilling time, but overnight is even better for clean slices
03 -
- Use a hot knife dipped in water between slices for the cleanest cuts
- Puree mangoes in advance and freeze in measured portions for quicker prep