Mango Mousse Cake

This Mango Mousse Cake features layers of moist yellow cake, creamy mango
mousse, and a refreshing strawberry jelly topping. Perfect for summer, this cake
combines vibrant flavors and textures into a delightful dessert. Serve it
chilled for the best experience.

Servings: 12

Author:

Prep Time
45 minutes

Cook Time
25 minutes

Chilling Time
4 hours

Total Time
5 hours, 10 minutes

Course:

Dessert

Cuisine:

American

Keywords:

summer dessert Chilled dessert Creamy mango mousse Fresh mango puree Gelatin dessert Mango Mousse Cake Tropical flavors

Instructions

1 Make the Sponge Cake: Preheat oven to 350°F (180°C). Grease and flour an 8-inch
(20cm) round cake pan. In a large bowl, beat the eggs and sugar together until
light and fluffy. Sift in the flour, cornstarch, and baking powder, then gently
fold to combine. Pour the batter into the prepared pan and bake for 18-20
minutes, until a toothpick inserted in the center comes out clean. Allow to cool
completely.
2 Make the Mango Mousse: In a large bowl, beat the heavy cream and sugar until
stiff peaks form. In a separate bowl, sprinkle the gelatin over the cold water
and let sit for 5 minutes to bloom. Microwave for 10-15 seconds until liquid.
Fold the melted gelatin and diced mangoes into the whipped cream. Pour the
mousse over the cooled sponge cake and refrigerate for at least 4 hours or
overnight.
3 Make the Mango Glaze: In a small bowl, sprinkle the gelatin over the cold water
and let sit for 5 minutes to bloom. Microwave for 10-15 seconds until liquid.
Stir in the mango puree. Pour the glaze over the chilled mousse cake and
refrigerate for at least 2 hours to set.
4 Assembly: Use a knife to loosen the cake from the pan and remove the springform
ring. Brush the top and sides of the cake with mango juice. Decorate with fresh
mango slices.
5 Refrigerate the cake for at least 2 more hours before serving to allow the glaze
to fully set. Enjoy!

Mango Mousse Cake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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