Name: Mango Mousse Cake Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 9 h
Yield: 10
Cuisine: American
Ingredients: 3 large eggs; ½ cup sugar; ½ cup all-purpose flour; 1⁄4 tsp baking powder; 1 ½ cup heavy cream; 6 tbsp icing sugar; 2 cup mango puree; 7 g Knox unflavored gelatin powder; 50 ml water; 1 cup mango puree; 6 tbsp sugar; 1 ½ tsp Knox unflavored gelatin powder; 7 tsp water; 1⁄4 cup water; 1⁄3 cup sugar

Photos of Mango Mousse Cake Recipe

How To Make Mango Mousse Cake

Finish a hearty meal with mango mousse cake for dessert. Savor sweet and rich mango flavors along with cream and gelatin powder.

Prep: 40 mins

Refrigerating Time: 8 hrs

Cook: 20 mins

Total: 9 hrs

Serves:

Ingredients

Sponge Cake

3 large eggs, at room temperature
½ cup sugar
½ cup all-purpose flour
1⁄4 tsp baking powder

Mango Mousse

1 ½ cup heavy cream
6 tbsp icing sugar
2 cup mango puree, ( canned ones)
7 g Knox unflavored gelatin powder, (1 sachet)
50 ml water

Mango Gel Topping

1 cup mango puree, (canned)
6 tbsp sugar, (or more)
1 ½ tsp Knox unflavored gelatin powder
7 tsp water

Stock Syrup

1⁄4 cup water
1⁄3 cup sugar

Instructions

Sponge Cake:

Preheat oven to 350 F. Grease the bottom of an 8-inch round cake pan and line it with parchment paper.
In a bowl of a stand mixer, beat the eggs for about a minute until foamy. Add the sugar gradually and continue to beat until the eggs have tripled its volume. This should take about 7 to 10 minutes.
Combine the flour and baking powder and sift this mixture over the egg batter gradually, folding gently but thoroughly after each addition using a rubber spatula.
Check the bottom part by scraping from under to make sure that no streaks of flour remain.
Pour and scrape the batter into the prepared pan and bake at 350 F for 20 to 25 minutes, or until a toothpick inserted at the center of the cake comes out clean.
Let the cake cool slightly in the pan, then unmold and transfer it into a wire rack, with only the parchment paper attached to it. Let it cool completely.
Once cool, remove the parchment backing and return the cake back into the pan. Replace the cake ring of the springform pan to enclose the cake once again.
Brush the surface of the cake with just enough stock syrup. You do not need to use up the entire stock syrup. Store it in the fridge, covered.

Mango Mousse:

Whip the heavy cream with the icing sugar until stiff peaks form using a stand mixer or a hand-held mixer.
Fold the whipped cream gradually into the mango puree until the mixture is uniform in color. Refrigerate the mousse while you work with the gelatin.
Place 50 ml water in a small microwavable ramekin or bowl. Sprinkle the gelatin powder over the water and let the mixture stand for about a minute or so.
Heat the mixture in the microwave for 15 seconds until it is clear. You can heat for an additional 5 seconds at a time if necessary. Let this cool slightly.
To combine the gelatin and mango whipped cream, first scoop about 1/4 cup of the whipped cream and stir it to the gelatin until combined.
Fold the gelatin-cream mixture back to the rest of the whipped mango cream in the bowl until well-blended.
Pour the mousse over the cake in the pan, letting the mixture fill up the entire surface. Place the pan in the fridge for 8 hours or until the mousse is set. You do not need to cover it.

Mango Gel Topping:

Stir sugar in the mango puree. You can add more sugar (or less) if you prefer. Place water in a small microwaveable ramekin or bowl.
Sprinkle the unflavored gelatin over the water and let the mixture stand for half a minute. Microwave the mixture until it is clear, about 10 seconds or so. If necessary, microwave for an additional 5 seconds at a time.
To add the gelatin to the mango syrup, spoon about 2 tablespoons of mango syrup to the gelatin and stir. Pour back the mixture to the rest of the mang syrup in the bowl and stir well.
Gently pour over the mango mousse. Refrigerate the cake for 2 to 4 hours or until the gel is set.