Mango mousse cake (VIDEO)
This super-light Mango mousse cake recipe consists of a delicious buttery sponge layer and the airiest yogurt-based mousse loaded with fragrant mangos! It is one of the easiest, most refreshing cakes ever with an incredibly delicious result!
- Prep time
- 50 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 37 g Unsalted butter (82% fat content, at room temperature)
- 37 g Powdered sugar (sifted)
- 1 Eggs (room temperature)
- 1 teaspoon Vanilla bean paste
- 37 g All-purpose flour (sifted)
- Pinch of salt
- 320 g Mango puree
- 85 g Granulated sugar
- 7 Gelatin sheet (equal to 12g gelatin)
- 290 g Yogurt (thick, Greek or Turkish style yogurt)
- 230 g Heavy Cream (36% fat content, very cold)
- 1 tablespoon Reduced mango puree (cook a small amount of mango puree with some sugar for a few minutes until slightly thickens)
- 40 g Mascarpone (41% fat content)
- 75 g Cream cheese (Philadephia, full fat)
- 20 g Powdered sugar (sifted)
- 1 Mango (fresh mango cut into identical chunks)
- Mint (top)
Instructions
- 1
Make the sponge
- 2
Pre-heat the oven to 180 °C / 356 °F and grease a 18 cm / 7 inch round cake pan
- 3
With the help of an electric hand mixer whip together room temperature butter and powder sugar until pale and fluffy then whip the egg in by adding only a small amount at a time. Add in vanilla
- 4
Sift in flour and salt then fold in with a Rubber spatula just until combined
- 5
Pour the cake batter into the prepared baking tin and smooth the top with an Offset spatula
- 6
Bake the sponge for 10-15 min or until the side of the sponge starts to come off the side of the baking pan
- 7
Allow the sponge to cool completely on Cooling rack before assembling
- 8
Continue with the mango mousse
- 9
Soak gelatin sheets in cold water while heating the mango puree and sugar until simmering
- 10
Squeeze excess water from the gelatin sheets and stir them into the mixture mango puree
- 11
When the mango gelatin mixture is not yet hot, whisk in yogurt until fully incorporated using a Hand whisk. Let the mixture come to room temperature
- 12
Whip cold heavy cream until early soft peaks, then fold into the mango mixture
- 13
Assembling the cake
- 14
Assemble the Mousse cake ring (adjustable in size) and set it to 18cm / 7 inches. For a neat looking, smooth side surface use Acetate cake collar
- 15
Make the reduced mango puree by cooking a small amount of mango puree with sugar for a few minutes until slightly thickens
- 16
Start to build up the cake from bottom to top. Place sponge into the mousse ring, then pipe or pour the mango mousse on top
- 17
Move the reduced mango puree into a Piping bag, make a very small hole on the piping bag and pipe small dots all around the cake. For the marble effect, grab a toothpick and gently swirl the mango pure into the mango mousse
- 18
Chill the cake in the fridge for a minimum of 6 hours to set
- 19
Decoration
- 20
Once cake fully sets refrigerated, open the mousse ring and proceed with decoration
- 21
For the cream cheese frosting whip mascarpone, cream cheese, and powdered sugar for a minute until fluffy
- 22
Decorate the cake with the cream cheese frosting, fresh mango slices, and mint
- 23
Store in fridge