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
Scale
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.
