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Mango mousse cake on a gold paper plate.
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5 from 18 votes

Mango mousse cake (VIDEO)

This super-light Mango mousse cake recipe consists of a delicious buttery sponge layer and the airiest yogurt-based mousse loaded with fragrant mangos! It is one of the easiest, most refreshing cakes ever with an incredibly delicious result!
Prep Time50 minutes
Cook Time10 minutes
Waiting Time6 hours
Total Time7 hours
Course: Dessert
Cuisine: American
Servings: 6
Calories: 483kcal
Author: Katalin Nagy

Ingredients

For the sponge layer

Mango mousse

  • 320 g Mango puree
  • 85 g Granulated sugar
  • 7 Gelatin sheet equal to 12g gelatin
  • 290 g Yogurt thick, Greek or Turkish style yogurt
  • 230 g Heavy Cream 36% fat content, very cold
  • 1 tablespoon Reduced mango puree cook a small amount of mango puree with some sugar for a few minutes until slightly thickens

Decoration

  • 40 g Mascarpone 41% fat content
  • 75 g Cream cheese Philadephia, full fat
  • 20 g Powdered sugar sifted
  • 1 Mango fresh mango cut into identical chunks
  • Mint top

Instructions

Make the sponge

  • Pre-heat the oven to 180 °C / 356 °F and grease a 18 cm / 7 inch round cake pan
  • With the help of an electric hand mixer whip together room temperature butter and powder sugar until pale and fluffy then whip the egg in by adding only a small amount at a time. Add in vanilla
  • Sift in flour and salt then fold in with a Rubber spatula just until combined
  • Pour the cake batter into the prepared baking tin and smooth the top with an Offset spatula
  • Bake the sponge for 10-15 min or until the side of the sponge starts to come off the side of the baking pan
  • Allow the sponge to cool completely on Cooling rack before assembling

Continue with the mango mousse

  • Soak gelatin sheets in cold water while heating the mango puree and sugar until simmering
  • Squeeze excess water from the gelatin sheets and stir them into the mixture mango puree
  • When the mango gelatin mixture is not yet hot, whisk in yogurt until fully incorporated using a Hand whisk. Let the mixture come to room temperature
  • Whip cold heavy cream until early soft peaks, then fold into the mango mixture

Assembling the cake

  • Assemble the Mousse cake ring (adjustable in size) and set it to 18cm / 7 inches. For a neat looking, smooth side surface use Acetate cake collar
  • Make the reduced mango puree by cooking a small amount of mango puree with sugar for a few minutes until slightly thickens
  • Start to build up the cake from bottom to top. Place sponge into the mousse ring, then pipe or pour the mango mousse on top
  • Move the reduced mango puree into a Piping bag, make a very small hole on the piping bag and pipe small dots all around the cake. For the marble effect, grab a toothpick and gently swirl the mango pure into the mango mousse
  • Chill the cake in the fridge for a minimum of 6 hours to set

Decoration

  • Once cake fully sets refrigerated, open the mousse ring and proceed with decoration
  • For the cream cheese frosting whip mascarpone, cream cheese, and powdered sugar for a minute until fluffy
  • Decorate the cake with the cream cheese frosting, fresh mango slices, and mint
  • Store in fridge

Video

Notes

Ingredient notes:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Good quality butter and pure vanilla are the heart of making the sponge layer. Use high-quality 82% fat content European butter and the best quality vanilla you can access
  3. 7 sheets of gelatin sheets equal to 12g of gelatin. You can easily substitute the gelatin sheets by using the same amount of gelatin powder. For agar-agar, follow conversions according to the package instructions
  4. For the mango mousse, use thick yogurt and high fat (36%) content heavy cream
Baking technique notes:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
  2. While baking the sponge layer, remember not to overbake it. Over baked sponge cake can become too dry
  3. While making the mousse, follow the steps and temperatures stated in the recipe in order to avoid gelatin setting too quickly, etc.
  4. For a neat looking, smooth side surface, consider using Acetate cake collar within the cake ring
  5. Make sure you do not open the cake tin before the cake actually sets, respect the 6 hours chilling time

Nutrition

Calories: 483kcal | Carbohydrates: 47g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 76mg | Potassium: 201mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1169IU | Vitamin C: 26mg | Calcium: 111mg | Iron: 1mg