Description
A light and elegant mango mousse cake with a soft sponge base and a creamy, airy mango mousse layer, finished with a glossy mango topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 1/2 cups mango puree (fresh or canned)
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1/2 cup mango chunks (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch springform pan.
- In a bowl, beat eggs and granulated sugar until pale and fluffy.
- Add milk, oil, and vanilla extract; mix well.
- Whisk in flour and baking powder until smooth.
- Pour batter into pan and bake for 18–22 minutes until set.
- Cool cake completely in the pan.
- Bloom gelatin in cold water for 5 minutes.
- Heat 1/2 cup mango puree slightly and dissolve gelatin into it.
- Whip heavy cream with powdered sugar to soft peaks.
- Fold remaining mango puree into whipped cream.
- Gently fold in gelatin mixture.
- Spread mango mousse evenly over cooled cake.
- Refrigerate for at least 4 hours until set.
- Top with mango chunks before serving if desired.
Notes
- Use ripe mangoes for best flavor.
- Chill overnight for cleaner slices.
- Can be made a day ahead.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking & No-Bake
- Cuisine: International