Creamy Mango Mousse Cake Recipe
Introduction
This Creamy Mango Mousse Cake is a light, fruity dessert perfect for warm days or special occasions. With a delicate cake base and smooth mango mousse topping, it’s both refreshing and indulgent.
Ingredients
- ¾ cup cake flour (see notes for measuring)
- 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
- 1½ 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
- Step 1: Line an 8″ springform pan with parchment paper on the bottom and lock it into place. Preheat the oven to 350°F (180°C).
- Step 2: In a stand mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt. Mix in the cubed butter until the mixture resembles coarse sand.
- Step 3: Add the sour cream and oil, mixing until paste-like, about 30 seconds. Scrape down the bowl sides. Whisk the egg, milk, and vanilla together, then slowly stream the mixture into the bowl on low speed until just combined. Pour the batter into the prepared pan.
- Step 4: Bake for 15-17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely. Run an offset spatula around the cake edges, unlock the pan sides to release them, wash off any cake residue, then replace and lock the sides back on.
- Step 5: Whisk the heavy cream and powdered sugar on high speed until soft peaks form. Transfer to a large bowl and refrigerate until needed.
- Step 6: In a small pot, cook the mango cubes, granulated sugar, and lemon juice for 10-12 minutes until softened. Blend until smooth to yield about 2⅓ cups of puree. Return the puree to the pot.
- Step 7: Bloom gelatin in cold water for 1 minute. Stir the gelatin into the mango puree, occasionally stirring for 2-3 minutes until dissolved. Place the puree in an ice bath, stirring occasionally until room temperature (7-10 minutes). Avoid letting it get too cold to prevent clumping.
- Step 8: Reserve ⅓ cup of the mango puree. Gently fold the rest of the puree into the chilled whipped cream. Spread this mousse evenly over the cake layer.
- Step 9: Spread half of the reserved mango puree over the mousse, then layer the remaining mousse on top. Dollop the rest of the puree and swirl it with a toothpick. Chill the cake in the fridge for 3-4 hours to set.
- Step 10: To serve, run an offset spatula around the mousse edge. Unlock the springform pan sides and gently lift them off. Transfer the cake to a serving plate and cut with a sharp knife, wiping clean between slices. Enjoy!
Tips & Variations
- Use fresh mango for the best flavor, or thaw frozen mango thoroughly before cooking.
- If cake flour is unavailable, substitute with all-purpose flour minus 2 tablespoons per cup.
- Chill the whipped cream and mixing bowl before whipping for better volume.
- For extra decoration, garnish the cake with fresh mango slices or mint leaves before serving.
Storage
Store the cake covered in the refrigerator for up to 3 days. To keep the mousse texture intact, avoid freezing. Reheat is not recommended; serve chilled for the best flavor and consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake and mousse layers a day in advance and refrigerate it overnight to allow the mousse to set fully.
What can I use if I don’t have gelatin?
You can substitute gelatin with agar-agar powder, but follow the package instructions carefully, as it sets differently than gelatin.
PrintCreamy Mango Mousse Cake Recipe
This creamy mango mousse cake features a light and tender cake base topped with luscious, smooth mango mousse made from fresh or frozen mangoes. The mousse is enriched with whipped cream and set with gelatin, creating a fluffy, fruit-forward dessert that is both refreshing and indulgent. Perfect for warm weather or any celebration, this no-fuss cake combines the tropical sweetness of mango with a delicate creamy texture.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Cake Base
- ¾ cup cake flour (see notes for measuring)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ⅛ 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 Cake Pan and Preheat Oven: Line an 8″ springform pan with parchment paper on the bottom and secure it. Preheat your oven to 350°F (180°C).
- Mix Dry Ingredients and Butter: In a stand mixer bowl, combine the cake flour, granulated sugar, baking powder, and salt. Add the cubed butter and mix until the texture resembles coarse sand.
- Combine Wet Ingredients and Form Batter: Mix sour cream and oil into the dry mixture to form a paste, about 30 seconds. Scrape down the bowl. Whisk together the egg, milk, and vanilla extract separately, then slowly stream into the mixing bowl on low speed until just combined. Pour batter into the prepared pan.
- Bake the Cake Layer: Bake for 15-17 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely. Once cooled, run an offset spatula around the pan’s sides, unlock and remove the sides, clean cake residue, then re-lock the sides to prevent sticking later.
- Whip Heavy Cream: In a clean stand mixer bowl, whip heavy cream with powdered sugar on high speed until soft peaks form. Transfer to a large bowl and chill until use.
- Cook Mango Mixture: In a small pot, cook mango cubes, sugar, and lemon juice for 10-12 minutes until fruit softens. Blend into a smooth puree using a blender or immersion blender (should yield about 2 ⅓ cups). Return puree to pot.
- Dissolve Gelatin: Soften gelatin in cold water for 1 minute, then stir into hot mango puree. Stir for 2-3 minutes until gelatin fully dissolves. Place bowl in an ice bath, stirring occasionally until the mixture cools to room temperature but does not set (7-10 minutes).
- Prepare Mousse: Reserve ⅓ cup of mango puree aside. Fold remaining puree gently into the whipped cream until fully combined. Spread this mousse evenly over the cooled cake layer.
- Add Mango Layers and Swirl: Spread half of the reserved mango puree over the mousse layer. Then add the remaining mousse on top. Dollop the rest of the mango puree and use a toothpick to swirl it through the mousse for a marbled effect. Refrigerate for 3-4 hours to allow it to set.
- Unmold and Serve: Run an offset spatula around the mousse edges, unlock the springform pan sides and gently lift away the pan from the cake base. Transfer cake onto a serving plate. Use a sharp knife, wiping it clean between cuts, to slice and serve. Enjoy your creamy mango mousse cake!
Notes
- Measure cake flour by spooning it lightly into your measuring cup and leveling off with a knife to avoid packing.
- Use room temperature ingredients for a better batter consistency and even baking.
- The gelatin must be fully dissolved and the mango puree cooled to just room temperature before folding into whipped cream to avoid clumpy mousse.
- You can substitute fresh mango with frozen mango that has been thawed and drained.
- Chilling the assembled cake for at least 3-4 hours ensures a firm mousse that slices nicely.
Keywords: mango mousse cake, creamy mango dessert, fruity mousse cake, tropical cake, no bake mousse, springform pan cake, mango dessert
