Description
This Creamy Mango Mousse Cake is a delightful tropical dessert featuring a tender cake base topped with luscious, smooth mango mousse layered with a swirl of fresh mango puree. Perfectly light and refreshing, this cake combines subtly sweet sponge with the vibrant flavor of mango, making it an exquisite treat for warm weather or special occasions.
Ingredients
Cake Base
- ¾ cup cake flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 2 tbsp cubed unsalted butter (room temperature)
- ¼ cup sour cream (room temperature)
- 1 tbsp canola or vegetable oil
- 1 large egg (room temperature)
- ¼ cup whole milk (room temperature)
- 1 teaspoon vanilla extract
Mango Mousse
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 4 cups frozen or fresh cubed mango
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp unflavored gelatin
- 1 tbsp cold water
Instructions
- Prepare the Cake Pan and Oven: Line an 8-inch springform pan with parchment paper on the bottom, then lock it into place. Preheat the oven to 350°F (180°C).
- Mix Dry Ingredients and Butter: In a stand mixer bowl, combine cake flour, granulated sugar, baking powder, and salt. Add cubed butter and mix until the mixture resembles coarse sand.
- Add Wet Ingredients: Mix in sour cream and oil until a paste forms, about 30 seconds. Scrape the bowl to ensure all is combined. Whisk together egg, milk, and vanilla in a separate bowl, then slowly stream into dry mixture on low speed until just combined. Pour batter into prepared cake pan.
- Bake the Cake: Bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs. Let the cake cool completely. Run an offset spatula along sides of cake, unlock the pan, remove sides, clean edges of cake residue, then reassemble and lock the pan.
- Whip the Cream: In a stand mixer bowl, whip heavy cream and powdered sugar on high speed until soft peaks form. Transfer whipped cream to a large bowl and refrigerate until needed.
- Cook and Puree Mango: In a small pot, cook mango cubes, granulated sugar, and lemon juice for 10-12 minutes until softened. Blend the mixture smooth with a blender or immersion blender to yield about 2⅓ cups puree. Return puree to pot.
- Dissolve Gelatin into Mango Puree: Bloom gelatin in cold water for 1 minute. Stir into warmed mango puree and continue stirring for 2-3 minutes until fully dissolved. Transfer puree to a bowl and place in an ice bath, stirring occasionally, until room temperature, about 7-10 minutes. Avoid letting it get too cold to prevent clumping.
- Combine Mousse: Reserve 1/3 cup mango puree, then fold the remaining puree gently into the chilled whipped cream. Spread this mousse evenly over the cooled cake layer in the pan.
- Layer and Swirl Mango Puree: Spread half of the reserved mango puree on top of the mousse, then add the remaining mousse over it. Dollop the rest of the puree on top and use a toothpick to swirl it into the mousse. Chill the cake in the fridge for at least 3-4 hours to set.
- Serve the Cake: Run a small offset spatula around the mousse edges, unlock the pan sides, and gently lift them off the base. Transfer the cake to a serving plate. Use a sharp knife, cleaning it between cuts, to slice. Serve and enjoy this creamy, fruity dessert!
Notes
- Measure cake flour by spooning into a cup and leveling off with a knife rather than scooping to avoid dense cake.
- Use room temperature ingredients for better mixing and texture.
- Do not over-chill the mango puree with gelatin or the mousse may become clumpy.
- If fresh mango is unavailable, frozen mango cubes work perfectly.
- To prevent cake sticking, clean the sides of the pan after baking before reassembling.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
