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–+ servings
Mango Mousse Cake

Delight in Tropical Paradise with Mango Mousse Cake

Mango Mousse Cake is a refreshing no-bake dessert that is eggless and perfect for warm days.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 12 hours
Total Time 12 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Cake Flour Can substitute with all-purpose flour for a denser texture
  • 1 tsp Baking Powder Helps the cake rise
  • 1 tsp Baking Soda Enhances fluffiness
  • 1 pinch Salt Balances sweetness
  • 1 cup Granulated Sugar Adds sweetness
  • 1 cup Milk Use dairy or non-dairy options
  • 1/4 cup Neutral Oil Melted coconut oil or butter can be used
  • 1/2 cup Unsweetened Applesauce Great replacement for an eggless version
  • 1 tsp Vanilla Extract
For the Mango Mousse
  • 1 tbsp Gelatine Powder Use agar-agar for vegetarian option
  • 6-7 medium Mango Chunks Star ingredient
  • 1 cup Whipping Cream Choose dairy or coconut cream for non-dairy option
  • 1/2 cup Powdered Sugar Sweetens whipped cream
For the Mango Curd
  • 1/2 cup Granulated Sugar Sweetens and thickens curd
  • 2 tbsp Cornstarch Use arrowroot powder as a substitute
  • 1/4 cup Unsalted Butter Can be omitted for dairy-free version

Equipment

  • 9-inch springform pan
  • Blender
  • Mixing Bowl
  • Saucepan

Method
 

Mango Mousse Cake Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. In a mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Add sugar, milk, neutral oil, unsweetened applesauce, and vanilla extract. Mix until smooth.
  3. Pour the batter into the lined pan and bake for about 15 minutes until lightly browned. Cool completely on a wire rack.
  4. Bloom gelatine powder in warm water, then heat until dissolved. Blend mango chunks until smooth and combine with gelatine. Fold in whipped cream.
  5. Pour the mousse over the cooled cake base, spread evenly, and refrigerate for 4-6 hours until set.
  6. Prepare mango curd by heating more mango puree with sugar. Combine cornstarch with water to create a slurry, add to the saucepan, and stir until thickened. Mix in butter and then cool.
  7. Pour the cooled mango curd over the set mousse layer. Chill for an additional 12 hours before serving, garnishing with mango chunks and mint leaves.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 0.5mg

Notes

Serve well chilled for the best taste and presentation. Use ripe mangoes for optimal flavor.

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