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Mango Mousse Cake

A creamy and fruity Mango Mousse Cake that's easy to make and perfect for any occasion, bringing the tropical taste of mango into every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

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

Method
 

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

Notes

For lighter mousse, whip the cream longer. Add lime juice to mango puree for added flavor. Keep in the fridge for 3-4 days, or freeze for up to a month.