introduction

This Mango Mousse Cake shows soft cake and a light fruit cream. It feels fresh and calm on the tongue. If you like a soft nut taste with cake, try a simple almond cake for another easy idea.

why make this recipe

You can make this cake for a small party or for a quiet day at home. The cake uses simple milk, eggs, and fruit. It looks pretty and tastes bright. You can pair it with a mild cheese cake like an almond ricotta cake if you host friends.

how to make Mango Mousse Cake

You bake a plain sponge first. Then you make a mango mousse with puree and cream. You slice the cake in half and add the mousse between the layers. Chill the cake so the mousse sets. For a soft cream step like this, you can look at how small cakes set in apple crisp mini cheesecakes for a clear idea.

Ingredients :

2 cups of all-purpose flour
1 cup of sugar
1/2 cup of unsalted butter, softened
1 cup of milk
3 large eggs
2 teaspoons of baking powder
1 teaspoon of vanilla extract
1 cup of mango puree
1 cup of heavy cream
2 tablespoons of gelatin
1/4 cup of water
Fresh mango slices for garnishing

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, dissolve the gelatin in the water over low heat and then add the mango puree. Mix well.
In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream gently into the mango mixture.
Once the cake has cooled, slice it in half horizontally and spread half of the mango mousse on the first layer. Place the second layer on top and top with the remaining mousse. Chill in the refrigerator for a few hours until set.
Garnish with fresh mango slices before serving.

how to serve Mango Mousse Cake

Cut the cake with a sharp knife. Serve small slices on a plate. Add fresh mango on top for color. You can also serve a small slice of apple crumble coffee cake at the side for a warm, sweet mix.

how to store Mango Mousse Cake

Keep the cake in the fridge in a covered box. It will stay good for 2 to 3 days. Do not keep it out at room heat for long. If you make other fruit cakes, like an authentic German fruit cake, you must store them the same way to keep the fruit safe.

tips to make Mango Mousse Cake

Use ripe mango for full fruit taste.
Whip the cream until soft peaks form; do not over whip.
Warm the gelatin just enough to dissolve it. Cool a little before you add it to the mango.
Chill the cake well so the mousse sets firm.
For a small change, try a light almond note by adding a drop of almond extract or a few sliced nuts like in a mini cheesecake idea when you make small slices.

variation (if any)

Make a single layer cake and top it with a thick mango mousse.
Use coconut cream instead of heavy cream for a coconut-mango taste.
Add chopped strawberries between the layers for a mixed fruit cake.

FAQs

Q: Can I use powdered gelatin mix?
A: Yes. Follow the pack rule and use the same set power as fresh gelatin.

Q: Can I use canned mango puree?
A: Yes. Choose a good can with real mango and no extra sugar for best taste.

Q: How long must I chill the cake?
A: Chill at least two hours, but three to four hours is best to let the mousse set.

Q: Can I make this cake a day ahead?
A: Yes. Make it the day before. Keep it cold until you serve.

Q: Can I freeze this cake?
A: I do not advise to freeze mousse cakes. The cream texture can change when you thaw.