Mango Mousse Cake (Printable)

Light mango mousse over tender sponge with glossy glaze, ideal for summer gatherings.

# What You'll Need:

→ Sponge Base

01 - 3 large eggs, room temperature
02 - 0.8 cup granulated sugar
03 - 0.75 cup all-purpose flour
04 - 0.5 tsp vanilla extract
05 - Pinch of salt

→ Mango Mousse

06 - 14 oz ripe mango flesh, pureed (about 2 large mangoes)
07 - 0.25 cup granulated sugar
08 - 2 tbsp lemon juice
09 - 1 tbsp unflavored gelatin powder (or 3 gelatin sheets)
10 - 1.25 cups heavy cream, cold

→ Mango Glaze

11 - 0.6 cup 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, mint leaves (optional)

# Method:

01 - Preheat oven to 350°F. Line bottom of 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 pan and bake for 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). 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.
04 - Pour mousse over cooled sponge base, smoothing top. Refrigerate for at least 2 hours until set.
05 - Bloom gelatin in 2 tbsp cold water. Gently heat until dissolved. Mix mango puree, lemon juice, and sugar in bowl, then stir in dissolved gelatin. Let cool to room temperature, then pour over set mousse layer.
06 - Chill for at least 2 more hours until glaze is firm. 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 Hints:

01 -
  • The combination of airy sponge and silky mousse feels like eating a cloud flavored with sunshine
  • Mangoes become something elegant and dinner party worthy while still tasting like pure joy
  • You can make everything ahead and simply glide it out of the fridge when guests arrive
02 -
  • The sponge must be completely cooled before adding mousse or the gelatin will start melting and lose its structure
  • Overwhipped cream will turn grainy when folded into the mango mixture
  • Pour glaze when it is exactly room temperature for that perfect mirror finish
03 -
  • Use mangoes that give slightly when pressed and smell fragrant at the stem for the best flavor
  • Chill your mixing bowl and whisk before whipping cream for faster and better results

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