If summer could be captured in a dessert, it would surely be mango mousse cake. Light, creamy, and bursting with tropical flavor, this cake is the perfect balance between refreshing fruitiness and indulgent sweetness.
At its heart is a delicate sponge or biscuit base, topped with a cloud-like mango mousse made from fresh mango purée, cream, and just enough sweetness to let the fruit shine. Often, the cake is finished with a glossy layer of mango jelly or slices of ripe mango arranged like petals, turning it into a show-stopping centerpiece.
Yields: 6-inch round cake (serves 6-8)
Ingredients
Biscuit Base:
- 80 g digestive biscuits
- 15 ml water and 15 ml oil or 30 g melted butter
Mango Mousse:
- 200 ml whipping cream
- 40 g sugar or to taste
- 200 g mango puree (from about 1 large ripe mango)
- 12 g gelatin (sheets or powder)
Instructions
1. Prepare the Biscuit Base
- Crush the digestive biscuits into fine crumbs. You can do this easily with a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Combine the crumbs with your chosen binding agent.
- Press the mixture firmly into the base of a 6-inch round cake tin. A springform pan or one with a removable bottom works best for easy unmolding.
- Chill in the refrigerator for at least 30 minutes to allow the base to firm up.
2. Make the Mango Puree
- Blend the flesh of a ripe mango until smooth.
- If fresh mangoes are not in season or unavailable, you can use good quality canned mango puree.
3. Prepare the Gelatin for Mousse
- If using gelatin powder, sprinkle it over 3-4 tablespoons of cold water and let it bloom for 5 minutes, then heat gently (microwave or double boiler) until fully dissolved. Do not boil.
- If using gelatin sheets, soften them in cold water for about 5-10 minutes, then squeeze out excess water and stir into a small amount of warm mango puree (taken from your 200g portion) until dissolved.
- Stir the dissolved gelatin into the main portion of the mango puree and mix thoroughly until completely combined.
4. Whip the Cream
- In a large bowl, whip the cold whipping cream with the sugar until soft peaks form. Be careful not to overwhip, as this can make the mousse grainy.
- Gently fold the mango-gelatin mixture into the whipped cream until it's well combined and no streaks of unmixed cream remain.
- Optional: For added texture, you can fold in some small diced mango cubes at this stage.
5. Assemble the Mousse Layer
- Pour the mango mousse mixture evenly over the chilled biscuit base in your cake tin.
- Smooth the top with a spatula to create an even surface.
- Refrigerate the cake for at least 4 hours, or ideally overnight, until the mousse is fully set and firm to the touch.
6. Unmold & Decorate
- Once the mousse is completely set, carefully remove the cake from the tin.
- Decorate your mango mousse cake with fresh mango slices, a dollop of whipped cream, a few mint leaves, or any other garnishes you like!
Tips for Success
- Gelatin is key: Ensure your gelatin is fully dissolved before mixing it with the mango puree to avoid lumps in your mousse.
- Don't overwhip the cream: Soft peaks are ideal for a light and airy mousse. Overwhipping can lead to a dense or curdled texture.
- Patience is a virtue: Allow ample time for the mousse to set in the refrigerator. Rushing this step will result in a runny cake.
- Storage: Store the mango mousse cake in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.
