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 mins
Cook Time10 minutes mins
Waiting Time6 hours hrs
Total Time7 hours hrs
Course: Dessert
Cuisine: American
Servings: 6
Calories: 483kcal
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
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
Ingredient notes:
- Measure your ingredients with a Digital scale for accuracy
- 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
- 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
- For the mango mousse, use thick yogurt and high fat (36%) content heavy cream
Baking technique notes:
- 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.
- While baking the sponge layer, remember not to overbake it. Over baked sponge cake can become too dry
- While making the mousse, follow the steps and temperatures stated in the recipe in order to avoid gelatin setting too quickly, etc.
- For a neat looking, smooth side surface, consider using Acetate cake collar within the cake ring
- Make sure you do not open the cake tin before the cake actually sets, respect the 6 hours chilling time
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