Mango Mousse Cake

Why You’ll Love This Recipe

The mango mousse is creamy and light, and paired with the moist vanilla cake, it’s a perfect combination. The tangy mango puree swirled throughout adds a burst of tropical flavor. This cake is ideal for special occasions or as a simple dessert to enjoy any day.

Ingredients

• For the 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

• For the 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

• For the Mango Puree Swirl:

  • 1/2 cup mango puree

Directions

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a cake pan. Mix dry ingredients, then blend with butter, sugar, eggs, and milk. Bake for 15-17 minutes, cool completely.
2. Make Mango Mousse: Heat mango puree and gelatin, then fold in whipped cream and powdered sugar. Chill until set.
3. Assemble Cake: Spread mango mousse over the cooled cake, add mango puree swirl, and chill for 3-4 hours.
4. Serve: Garnish with diced mango and enjoy!

Servings and Timing

• Servings: 8
• Prep time: 20 minutes
• Cook time: 15 minutes
• Chill time: 3-4 hours

Variations

• Different Fruits: Use different fruits like passion fruit or strawberry for different flavors.
• Dairy-Free: Use coconut cream instead of heavy cream for a dairy-free version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze for up to 1 month.

Conclusion

Mango Mousse Cake is the perfect light, tropical dessert that’s both delicious and visually stunning. It’s easy to make and a wonderful choice for your next celebration!

Mango Mousse Cake

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• Author: Chef Sara
• Total Time: 4 hours 35 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

Mango Mousse Cake is a refreshing dessert made with a soft vanilla cake base, creamy mango mousse, and swirls of fresh mango puree. This light, tropical treat is perfect for summer, offering a burst of mango flavor with every bite. Ideal for special occasions or everyday indulgence.

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Ingredients

For the 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

For the 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

For the Mango Puree Swirl:

• 1/2 cup mango puree

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Instructions

1. Prepare the Cake:

   • Preheat your oven to 350°F (175°C). Grease and line a cake pan.
   • In a bowl, mix together the flour, baking powder, and salt.
   • In a separate bowl, blend butter, sugar, eggs, sour cream, vanilla extract, and milk until smooth.
   • Add the dry ingredients to the wet ingredients and mix until well combined.
   • Pour the batter into the prepared cake pan and bake for 15-17 minutes, or until a toothpick comes out clean.
   • Let the cake cool completely in the pan.

2. Make Mango Mousse:

   • In a small saucepan, heat mango puree and gelatin over low heat until the gelatin is dissolved.
   • In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
   • Fold the whipped cream into the mango mixture, then add lemon juice. Chill in the fridge until set (about 1-2 hours).

3. Assemble the Cake:

   • Spread the mango mousse over the cooled cake base.
   • Drizzle the mango puree swirl over the mousse and use a knife to create a marbled effect.
   • Chill the cake in the fridge for 3-4 hours to set.

4. Serve:

   • Once chilled, garnish the cake with diced mango and serve!

Notes

• Different Fruits: Experiment with other fruits like passion fruit or strawberry for different tropical flavors.
• Dairy-Free Option: Use coconut cream instead of heavy cream to make the mousse dairy-free.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking, Chilling
• Cuisine: Tropical