If you love a recipe that can simultaneously satisfy your sweet tooth and transport you to a tropical local, then you are really going to love this delicious mango mousse cake recipe. With ripe mangoes and creamy mousse, it's a breeze to make.
Whether for a special occasion or a simple dessert after dinner, this cake adds a touch of sweetness to any day 🙂
Table of Contents
Recipe Video
Why This Recipe Works
The Mango Mousse Cake combines the natural sweetness of ripe mangoes with the delicate texture of a mousse, creating a symphony of flavors and textures that creates a well-rounded and harmonious taste experience.
The juicy mangoes provide a burst of tropical sweetness, while the whipped cream folded into a smooth mango curd creates a mousse that is velvety, light, and luxuriously creamy.
Ingredients
Mangos:
Fresh mangos are pretty readily available at most grocery stores. Choose fresh ripe mangos for the best flavor. Ripe mangoes will have a vibrant orange color and might even have a bit of juice leaking out from the stem. However, if you are unable to find fresh, frozen mango can also be used in this mango mousse cake recipe. Simply that your mango completely and make sure to drain any excess liquid to avoid a watery mousse.
Mango Curd:
If mango curd is more difficult to find, you can easily substitute with mango puree. You can either use canned, frozen, or make your own puree by tossing some fresh mangos into a blender until it's smooth and creamy. If you are finding it lumpy, strain it through a sieve to eliminate the lumps.
Mix Ins:
There are a number of different ingredients that you can experiment with when making this mango mousse cake. When you add the layer of mango cubes in the middle of the cake, consider also adding more fresh fruit like peaches, raspberries, or pineapple or even more shredded coconut.
How to Make Mango Mousse Cake
Step One:
Add egg yolks and ½ cup of icing sugar to a large bowl and whisk to combine.
Step Two:
Slowly whisk in the melted butter until combined, then mix flour and coconut.
Step Three:
Add your dough to a lined cake pan, pressing the dough out evenly across the bottom until you have a smooth surface.
Refrigerate for 30 minutes.
Bake for 25 minutes at 380 °F.
Step Four:
In a small bowl, combine gelatin powder and water. Mix until the powder is dissolved.
Step Five:
Add mango curd, lime juice, zest, and ½ cup of icing sugar to another bowl. Mix to combine.
Step Six:
Stir in your gelatin mixture, then fold in whipping cream.
Step Seven:
Spoon half of the mango mixture into your baked crust, spreading evenly.
Step Eight:
Add a layer of cubed mango, top with the remaining mango curd mixture, then let it chill for 2 hours.
Step Nine:
Serve while fresh, and enjoy!
Tips
- Gelatin is essential for setting the mousse, but you can also use agar agar if you have that on hand.
- When incorporating the whipped cream into the mango curd, fold it in gently using a spatula. This will help maintain the airiness and lightness of the mousse. Add more whipped cream if needed to achieve a thick, creamy texture.
- Once the cake is set, you can garnish it with fresh mango slices, whipped cream, mint leaves, or any other decorative elements you like. Be creative and make it visually appealing!
What to Serve With Mango Mousse Cake
This refreshing mango mousse cake is a versatile dessert that can be served in a variety of different ways.
Serve it for afternoon tea with your favorite cup of tea and some finger sandwiches. Mango mousse cake is also an excellent way to follow up spicier dishes like beef vindaloo, jerk chicken, or Thai curry. Meals featuring tropical flavors such as coconut shrimp and pineapple chicken are also a great time so highlight the tropical flavors in this mango mousse cake.
FAQs
How long can leftover mango mousse cake be stored?
When covered and stored in the fridge, this mango mousse cake will stay fresh for 2 to 3 days of preparation. The texture and flavor may start to deteriorate after that. While it is not recommended to freeze the cake, you can freese any extra mango mousse or mango curd that you have leftover.
What can I do if the mousse is not setting?
If the mango mousse is not setting properly, it could be due to factors like incorrect gelatin measurement or insufficient chilling time. Allow your mango mousse cake to cool for an additional 2 or 3 hours, overnight is best. If this doesn't help then it is likely an incorrect measurement with the gelatin or it didn't sufficiently bloom.
Can I use whipped topping instead of whipping cream?
While whipped topping can be used as a substitute for whipped cream, keep in mind that it might affect the taste and texture of the mousse. Whipped cream adds richness and a light texture to the mousse, so it's recommended to use it if possible.
More Dessert Recipes
If you have a sweet tooth and are always looking for new ways to curb that craving, check out this collection of delicious desserts that you'll enjoy making almost as much as you'll enjoy eating.
Mango Mousse Cake
Ingredients
- 2 egg yolks
- 1 cup icing sugar
- ¼ cup butter melted
- 1 cup all-purpose flour
- ¼ cup coconut shredded
- 2 tablespoons gelatin powder
- 1 tablespoon cold water
- 1 cup mango curd
- 2 tablespoon lime juice
- ½ cup icing sugar
- 1 teaspoon lime zest
- 1 cup whipping cream
- 1 mango cubed
Instructions
- Add egg yolks and ½ cup of icing sugar to a large bowl and whisk to combine.
- Slowly whisk in the melted butter until combined, then mix flour and coconut.
- Add your dough to a lined cake pan, pressing the dough out evenly across the bottom until you have a smooth surface.
- Refrigerate for 30 minutes and then bake for 25 minutes at 380 °F.
- In a small bowl, combine gelatin powder and water. Mix until the powder is dissolved.
- Add mango curd, lime juice, zest, and ½ cup of icing sugar to another bowl. Mix to combine.
- Stir in your gelatin mixture, then fold in whipping cream.
- Spoon half of the mango mixture into the baked crust, spreading evenly.
- Add a layer of cubed mango, top with the remaining mango curd mixture, then let it chill for 2 hours.
- Serve and enjoy!
Video
Nutrition
Notes
- Gelatin is essential for setting the mousse, but you can also use agar agar if you have that on hand.
- When incorporating the whipped cream into the mango curd, fold it in gently using a spatula. This will help maintain the airiness and lightness of the mousse. Add more whipped cream if needed to achieve a thick, creamy texture.
- Once the cake is set, you can garnish it with fresh mango slices, whipped cream, mint leaves, or any other decorative elements you like. Be creative and make it visually appealing!
My mousse did not solidify but I followed the instructions to the lettter. Should it be hot water for the gelatin and not cold water?