Description
This Mango Mousse Cake is a light and airy dessert featuring a moist cake base topped with a creamy mango mousse and a beautifully marbled mango puree swirl. Perfect for summer gatherings or a refreshing treat any time of year, this cake combines fresh mango flavor with a delicate texture that is sure to delight your taste buds.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Mango Mousse
- 2 cups fresh mango puree (or frozen mango, blended)
- 1 tablespoon gelatin
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- 1/2 cup mango puree (for swirl)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a cake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream Wet Ingredients: In a separate bowl, blend the unsalted butter, sugar, eggs, sour cream, vanilla extract, and whole milk until the mixture is smooth and creamy.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is well combined without overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before removing.
- Make Mango Mousse: In a small saucepan over low heat, warm 2 cups of mango puree and sprinkle in the gelatin, stirring continuously until the gelatin is fully dissolved but not boiling.
- Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Fold Mousse: Gently fold the whipped cream into the mango and gelatin mixture. Stir in the lemon juice to brighten the flavor. Place the mixture in the fridge to chill and set for about 1-2 hours.
- Assemble the Cake: Once the cake is cooled, spread the set mango mousse evenly over the cake base.
- Create Mango Swirl: Drizzle 1/2 cup mango puree over the mousse and use a knife or skewer to create a decorative marbled or swirled effect.
- Chill the Cake: Refrigerate the assembled cake for 3-4 hours to ensure the mousse is fully set.
- Serve: Garnish the chilled cake with diced fresh mango pieces before slicing and serving.
Notes
- Make sure the gelatin is fully dissolved in the mango puree to avoid lumps in the mousse.
- Use ripe, sweet mangoes for the best flavor and natural sweetness.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and healthier option.
- Ensure the cake is completely cooled before spreading the mousse to prevent melting.
- This cake must be kept refrigerated and is best served chilled.
- For a firmer mousse, increase gelatin slightly but do not exceed 1.5 tablespoons total.
