If you have a thing for desserts that feel like a sunny getaway in every bite, then this Mango Mousse Cake Recipe is your new best friend. It’s a luscious combination of airy mousse and tender cake, bursting with the tropical sweetness of ripe mangoes. Each slice offers a velvety texture layered over a soft, buttery base, making it perfect for celebrations or a special treat any time you want to brighten up your day. Trust me, once you try this Mango Mousse Cake Recipe, it will easily become one of the most requested desserts in your kitchen.
Ingredients You’ll Need
This Mango Mousse Cake Recipe calls for simple, everyday ingredients that come together beautifully to create a dessert that tastes so much fancier than it actually is. Each component plays an essential role—from the flour providing structure to the mango puree adding vibrant color and juicy sweetness.
- All-purpose flour: The foundation for your soft, tender cake base.
- Baking powder: Helps your cake rise just perfectly to a light, fluffy texture.
- Salt: Enhances all the flavors without making the cake taste salty.
- Unsalted butter: Adds richness and a melt-in-your-mouth crumb to the cake.
- Sugar: Sweetens the batter and creates that golden crust on the cake.
- Large eggs: Bind everything together while adding moisture and a bit of lift.
- Sour cream: Keeps your cake delightfully moist and tender.
- Vanilla extract: Adds a warm, comforting layer of flavor that complements the mango.
- Whole milk: Balances the batter’s texture with creamy smoothness.
- Fresh mango puree: The star ingredient that provides tropical sweetness and gorgeous color for both the mousse and swirl.
- Gelatin: This helps the mousse set perfectly while keeping it light and airy.
- Heavy cream: Whipped to soft peaks, giving the mousse its luscious fluffiness.
- Powdered sugar: Sweetens the whipped cream gently without any grit.
- Lemon juice: Adds just the right amount of zing to balance the sweetness.
How to Make Mango Mousse Cake Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C) and greasing a cake pan with care to prevent sticking. In one bowl, whisk together the flour, baking powder, and salt to ensure the leavening distributes evenly. In another bowl, beat the butter with sugar until creamy, then mix in eggs, sour cream, vanilla, and milk until completely smooth. Gradually incorporate the dry ingredients, mixing until just combined to keep the cake tender and light. Pour the batter into the pan and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean. Let it cool fully before moving to the next step.
Step 2: Make the Mango Mousse
In a small saucepan, warm the mango puree with gelatin over low heat, stirring until the gelatin dissolves completely—this is key to getting that perfect mousse texture. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form—airy clouds of sweetness. Gently fold the whipped cream into the mango-gelatin mixture, then stir in lemon juice to add brightness. Place this in the refrigerator for one to two hours to allow the mousse to firm up just right.
Step 3: Assemble and Chill
Once the cake base is cool, spread the lush mango mousse evenly on top. Drizzle half a cup of mango puree over the mousse and use a knife to swirl it artistically, creating a mesmerizing marbled effect. Pop the cake into the fridge and let it chill for 3 to 4 hours; this step is essential for setting the mousse and melding the flavors beautifully.
Step 4: Serve
After the chilling time, your cake will be ready to greet the world with its tropical charm. Slice it up and get ready for compliments because this Mango Mousse Cake Recipe tastes as delightful as it looks.
How to Serve Mango Mousse Cake Recipe
Garnishes
Adding fresh garnishes makes all the difference in elevating your Mango Mousse Cake Recipe. Think diced ripe mangoes arranged on top, a sprinkle of toasted coconut flakes for a subtle crunch, or even a few mint leaves for a lovely pop of color and refreshing aroma. Each garnish adds a new sensory layer that complements the cake’s delicate sweetness and velvety texture.
Side Dishes
This cake pairs beautifully with light side dishes. A simple bowl of mixed tropical fruits or a scoop of coconut sorbet can emphasize the mango flavor while keeping your dessert experience light and refreshing. For those who want a bit more indulgence, a dollop of lightly sweetened whipped cream on the side can never go wrong!
Creative Ways to Present
Want to impress friends or family? Serve individual portions of this Mango Mousse Cake Recipe in clear glass cups, layering cubes of the cake base with mousse and swirls for an elegant trifle-style presentation. Alternatively, top with edible flowers or gold leaf for a show-stopping centerpiece. Presentation is all about fun and celebration here.
Make Ahead and Storage
Storing Leftovers
Leftover Mango Mousse Cake Recipe keeps well when covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It retains its refreshing texture and flavor for up to 3 days, giving you plenty of time to enjoy every last crumb.
Freezing
If you want to prepare this cake ahead of time for a future occasion, you can freeze it after assembly. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. When needed, thaw the cake overnight in the fridge to bring it back to its creamy and luscious glory.
Reheating
This cake is best served chilled, so reheating is not recommended. However, if your kitchen is cold and the mousse feels too firm, let the cake sit at room temperature for 10-15 minutes before serving for optimal softness and flavor.
FAQs
Can I use canned mango puree instead of fresh mango?
Absolutely! Just make sure the canned mango puree is natural and free of added sugars or preservatives for the best flavor. Fresh is ideal for brightness, but canned is a convenient backup.
Is gelatin necessary for the mousse?
Gelatin is key to setting the mousse so it holds its shape yet remains light and airy. If you need a vegetarian alternative, you can substitute with agar-agar, but be sure to follow package instructions closely.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend that works well for cakes. Just check that it contains xanthan gum or another binder to keep the cake tender and moist.
How ripe should the mangoes be?
The riper, the better! Mangoes that are sweet and fragrant will give your mousse and swirls a natural vibrant flavor and color that make this cake shine.
Can I prepare the mousse without a mixer?
Whipping heavy cream to soft peaks is much easier with an electric mixer, but you can do it by hand with a whisk if you have the patience. It will take a bit more effort but is definitely doable!
Final Thoughts
There is something truly magical about the Mango Mousse Cake Recipe. It’s refreshing, light, and simply irresistible — perfect for sharing with loved ones or treating yourself when you deserve a little sunshine in dessert form. I promise, once you make this cake, it will become a staple in your recipe box and a joyful surprise on any table. So go ahead, dive into this tropical delight and savor every bite.
Print
Mango Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 4 hours 47 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
This Mango Mousse Cake is a delightful tropical dessert featuring a light, moist cake base topped with a creamy, airy mango mousse. The combination of fresh mango puree and a delicate gelatin mousse creates a refreshing and visually appealing treat perfect for summery occasions or any time you crave a fruity, elegant dessert.
Ingredients
Cake Base
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Mango Mousse
- 2 cups fresh mango puree (or frozen mango, blended)
- 1 tablespoon gelatin
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
Decoration
- 1/2 cup mango puree (for swirl)
- Diced mango (for garnish)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a cake pan to ensure easy removal of the cake.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt evenly to help the cake rise uniformly.
- Blend Wet Ingredients: In a separate bowl, beat the unsalted butter and sugar until creamy. Add eggs, sour cream, vanilla extract, and milk and mix until smooth and well-combined.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until the batter is smooth without overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove from oven and let the cake cool completely in the pan on a wire rack before assembling the mousse.
- Prepare Mango Mousse: In a small saucepan, gently heat the 2 cups of mango puree and gelatin over low heat, stirring until the gelatin fully dissolves. Remove from heat and let cool slightly.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form, creating a light and airy base for the mousse.
- Fold and Chill Mousse: Carefully fold the whipped cream into the mango-gelatin mixture. Stir in lemon juice for brightness. Pour into a container and chill in the refrigerator for 1-2 hours until set.
- Assemble Cake with Mousse: Once the cake is cooled, spread the chilled mango mousse evenly over the cake base.
- Create Mango Swirl: Drizzle the additional 1/2 cup mango puree over the mousse, then use a knife to gently swirl it to create a beautiful marbled effect.
- Final Chill: Place the cake back in the refrigerator and chill for 3-4 hours, allowing the mousse to fully set and flavors to meld.
- Serve: Garnish the chilled cake with fresh diced mango pieces before serving for an extra burst of fruity flavor and attractive presentation.
Notes
- Use ripe mangos for the puree to maximize natural sweetness and flavor.
- Gelatin must be fully dissolved and the mixture cooled slightly before folding in whipped cream to avoid deflating the mousse.
- For a firmer mousse, increase gelatin slightly but do not overdo to keep texture light.
- The cake base is quick baking; keep an eye to prevent overbaking.
- Mango puree swirl adds decorative appeal and extra mango flavor; adjust quantity according to preference.
- Store the cake covered in the refrigerator and consume within 2 days for best freshness.
