Mango Mousse Cake

As far as summer desserts go, mango mousse cake might just sit at the top. It’s light, airy and best served chilled, but it’s still full of rich, tropical mango flavor. This is a nice dessert to serve when dinner takes place on the patio, and the occasion calls for something a little more elevated than a no-bake cheesecake.

If you’ve never baked with gelatin before, don’t let it scare you off! It’s just as easy as using a Jell-O mix, with much tastier results.

Ingredients for Mango Mousse Cake

• Egg whites: Carefully separate the egg whites from the yolks, then let the egg whites come to room temperature. Don’t toss the egg yolks, though; there are plenty of recipes you can make with egg yolks. That precious liquid gold can be turned into custard, creme brulee and more.
• Sour cream: Sour cream adds tang to an otherwise very sweet, light and airy cake.
• Cake flour: Sponge cake gets its iconic texture from fluffed up egg whites and a minimal amount of gluten. Since cake flour has the lowest gluten content, it’s the best type of flour for sponge cake.
• Mangoes: When selecting mangoes, look for ones that have a slight “give” to them when lightly squeezed. I like to buy my mangoes days ahead of time and tightly seal them in a brown paper bag so they ripen more quickly.
• Vanilla extract: When this much effort goes into a cake, spring for quality ingredients, like the best vanilla extract.
• Unflavored gelatin: Brands like Knox and Great Value offer readily available, unflavored gelatin powder at the store. Don’t skip this ingredient! It’s imperative to help the mousse set up so it’s not an oozing mess.
• Heavy whipping cream: Homemade whipped cream is made by whipping up heavy whipping cream, confectioners’ sugar and vanilla extract. It’s the base of the mousse in this cake, and it’s further flavored with the homemade mango puree.

Directions

Step 1: Prep the eggs

Let the egg whites stand at room temperature for 30 minutes. Meanwhile, place the oven rack in lowest position in the oven, then preheat the oven to 350°F.

Step 2: Mix the cake batter

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In a large bowl, use a hand mixer or stand mixer to beat the sugar, canola oil, sour cream and vanilla extract until they’re smooth and fluffy, two to three minutes.

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In a small bowl, whisk together the cake flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, then add the milk until the batter is well combined.

Step 3: Add the egg whites

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In a clean and dry bowl with clean beaters, beat the egg whites on high until stiff peaks form. They should not look dry. Fold one fourth of the egg whites into batter, then fold in the remaining whites just until no white streaks remain.

Editor’s Tip: Egg whites won’t whip up as well (or at all!) if the tools are dirty with leftover food. Take a second to really clean and dry all the nooks and crannies.

Step 4: Bake the cake

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Pour the batter into a greased 8-inch springform pan. With a mini offset spatula or rubber spatula, smooth the top. Bake it until the cake springs back when lightly touched in the center, 20 to 25 minutes. Cool the cake completely to room temperature in the pan.

Step 5: Make the mango puree

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In a large saucepan, combine the mango, sugar and lemon juice, and cook on medium-low until the fruit has softened, 10 to 12 minutes. Remove the saucepan from the heat, and let it cool.

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Use an immersion blender to puree the mixture until it’s completely smooth.

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In a small bowl, bloom the unflavored gelatin in the water for one minute. Stir the bloomed gelatin into the mango mixture until the gelatin is dissolved.

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Transfer the mango puree into a glass bowl, then rest the glass bowl in an ice bath. Let the mango puree chill for 8 to 10 minutes, stirring frequently. Set the mango puree aside.

Step 6: Whip up the mango mousse

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In a large bowl, beat the heavy whipping cream on medium-high speed until it’s fluffy, five to six minutes. Reduce the mixer speed to medium-low, then beat in the confectioners’ sugar and vanilla extract until stiff peaks form, two to three minutes. Fold a third of the mango puree into the whipped cream until they’re just combined.

Step 7: Assemble the mango mousse cake

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Using a mini offset spatula, the back of a spoon or a rubber spatula, spread the mango mousse on top of the cooled cake.

Editor’s Tip: Dollop the remaining mango puree on top, then use a paring knife to drag the mango puree through the mousse, creating a swirl pattern.

Step 8: Chill and serve

Cover the mango cake mousse with storage wrap and refrigerate the cake for at least four hours or overnight. Once you’re ready to serve, run a knife around the inside perimeter of the springform pan to unstick the cake from the sides. Carefully remove the sides of the springform pan. If desired, finish the mango mousse cake with fresh mango.

Editor’s Tip: To make clean, sharp cuts, run a chef’s knife under hot water. Carefully wipe away the water, then make the first cut. Repeat these steps until the cake is cut. It feels tedious, but the warm, dry knife will perfectly slice through the mousse without dragging it down and looking messy.

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Recipe Variations

• Top with a different puree: Instead of swirling mango puree on top, try passion fruit curd or lemon curd. Sweet and tropical mango cake pairs well with these bright, sweet, acidic curds.
• Decorate with extras: Finish the cake with fresh mango slices arranged in a rose pattern, whipped cream rosettes, sprigs of mint, fresh berries or edible flowers like hibiscus or chamomile.

How to Store Mango Mousse Cake

Store the cake in its springform pan, then cover it tightly with storage wrap. If there’s only a little bit left, place slices in an airtight container. However you store it, just make sure the cake is covered; the mousse is susceptible to absorbing the smells lingering in the fridge. Mango mousse cake can last in the fridge for three to four days.

Can you make mango mousse cake ahead of time?

Yes, in fact, you should make mousse mango cake the day before serving it. The mousse and mango puree layers must set in the fridge for at least four hours, though ideally, they should have all night to set up and chill thoroughly.

Mango Mousse Cake Tips

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How do you serve mango mousse cake?

Serve mango mousse cake chilled from the fridge. You can let the cake sit at room temperature for 10 minutes to let the flavors bloom a bit, if desired. A glass of riesling or chardonnay, or the light, fruity flavors of a New Zealand sauvignon blanc would pair perfectly with mango mousse cake.

Can you make mango mousse cake in a 9-inch springform pan instead?

Yes, you can make mango mousse cake in a 9-inch springform pan, but know the cake will be thinner than one made in an 8-inch springform pan. Also, the sponge cake might take a little less time to bake. Check it around the 20-minute mark.

Why did my mousse not set?

The mousse may not have set if the gelatin was not set up properly. Another reason for runny gelatin could be that you didn’t use the required amount. Don’t cut back on the gelatin; you really need it to set up the mousse so it’s not runny!