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Delicious Mango Mousse Cake topped with fresh mango slices

Mango Mousse Cake

A luscious cake combining the tangy sweetness of ripe mangoes with a fluffy, creamy mousse, perfect for warm days and celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Fusion, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter softened
  • 3 eggs or egg replacer for an eggless version
  • 1 teaspoon vanilla extract
For the mousse
  • 2 ripe mangoes pureed
  • 1 cup heavy cream
  • 1 packet unflavored gelatin
  • 2 tablespoons mango pulp
  • 1 cup icing sugar
  • 1/2 cup unsweetened mango curd

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, cream together butter and sugar until smooth.
  3. Add eggs one at a time, mixing in the vanilla.
  4. Gradually fold in the flour until combined.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Mousse Preparation
  1. For the mango mousse, whip the heavy cream until soft peaks form.
  2. Soak the gelatin in water and warm it to dissolve.
  3. Mix it with the mango puree and then fold into the whipped cream.
  4. Once cooled, spread a layer of mango mousse on top of the cake and refrigerate until set (about 2 hours).
Finishing Touches
  1. Prepare the mango curd by mixing mango pulp and icing sugar.
  2. Once the mousse is set, top with mango curd and chill until ready to serve.

Notes

Keep your cake stored in the fridge for about 3-5 days. If you have extra slices, wrap each piece tightly in plastic wrap and freeze; thaw in the fridge before enjoying again.