Mango Mousse Cake (Printable version)
Light mango mousse over tender sponge with glossy glaze topping
# List of ingredients:
→ Sponge Base
01 - 3 large eggs, room temperature
02 - 3.2 oz granulated sugar
03 - 3.2 oz all-purpose flour
04 - 1/2 tsp vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 14 oz ripe mango flesh, pureed (about 2 large mangoes)
07 - 2.1 oz granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.3 cups heavy cream, cold
→ Mango Glaze
11 - 5.3 oz mango puree
12 - 1 tbsp lemon juice
13 - 1 tbsp granulated sugar
14 - 1.5 tsp unflavored gelatin powder (or 1.5 gelatin sheets)
→ Decoration
15 - Fresh mango slices
16 - Fresh mint leaves (optional)
# Directions:
01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar with electric mixer until pale and tripled in volume, about 5 minutes. Gently fold in flour, salt, and vanilla extract until just combined. Pour into prepared pan and bake 12-15 minutes until toothpick inserted in center comes out clean. Cool completely in pan.
03 - Sprinkle gelatin over 3 tbsp cold water and let bloom for 5 minutes. Gently heat bloomed gelatin until dissolved, do not boil.
04 - Blend mango puree, sugar, and lemon juice until smooth. Stir in dissolved gelatin. Whip heavy cream to soft peaks and gently fold into mango mixture until smooth.
05 - Pour mousse over cooled sponge base, smoothing the top. Refrigerate for at least 2 hours until set.
06 - Bloom gelatin in 2 tbsp cold water. Gently heat until dissolved.
07 - Mix mango puree, lemon juice, and sugar in a bowl, then stir in dissolved gelatin. Let cool to room temperature.
08 - Pour glaze over set mousse layer. Chill for at least 2 more hours until glaze is firm.
09 - Carefully run knife around edge of pan and remove cake. Decorate with fresh mango slices and mint leaves if desired. Slice and serve chilled.
# Expert Advice:
01 -
- The texture impossibly light yet rich feels like eating a cloud flavored with summer
- Makes you look like a pastry chef with minimal effort but maximum elegance
02 -
- Room temperature ingredients for the sponge are non negotiable or your cake may not rise properly
- The glaze must be exactly room temperature or you will ruin all your hard work
03 -
- Place your springform pan on a flat baking sheet before pouring the glaze to catch any spills
- Wipe the knife between slices for the most professional presentation