Mango mousse cake. This mango mousse cake recipe is made with made with a fluffy sponge cake, real mango mousse layer, and a fruity jello topping. If you're looking for a fruity, light and airy cake for your next special occasion, this is the cake for you. This masterpiece of a mousse cake will capture your eyes, heart and taste buds!

Mango mousse cake Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly. This sponge cake filled with mango mousse is quite spectacular. It looks professional but is doable if you use a springform pan. You can have Mango mousse cake using 23 ingredients and 24 steps. Here is how you cook that.

Ingredients of Mango mousse cake

  1. It’s of For mango cake.
  2. Prepare of _1/2 Purpose flour cup.
  3. Prepare of baking powder.
  4. It’s of butter.
  5. You need of Mango puree.
  6. You need of Whole milk.
  7. It’s of Sugar.
  8. It’s of egg.
  9. Prepare of salt.
  10. It’s of vanilla extrect.
  11. It’s of Mango mouse.
  12. You need of _1/2 cup Mango puree.
  13. Prepare of _1/4 cup 2 tbsp 300 ml whipping cream.
  14. You need of Icing sugar 1/2 1/4 cup.
  15. Prepare of gelatin 1/4 cup hot water in dissolved.
  16. You need of Mango jelly glaze.
  17. You need of Mango puree.
  18. You need of icing sugar (optional).
  19. You need of gelatin powder.
  20. Prepare of Hot water.
  21. You need of For garnish.
  22. Prepare of Mango cub's.
  23. It’s of Whipped cream.

Sponge cake lines the sides and bottom of the pan, which is then filled with mousse and another layer of cake. This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango gel topping. This is your serious mango craving fix! As mangoes arrive at our house one carton full after another, I get reminded to make this simply elegant Mango Mousse Cake.

Mango mousse cake step by step

  1. In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes..
  2. In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside..
  3. Now add in the eggs one at a time and beat until incorporated well..
  4. Add in the mango puree and beat until combined well and creamy..
  5. Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don't forget to scrape down the sides of the bowl occasionally. Don't over-beat..
  6. Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles.
  7. Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean..
  8. Remove from oven and let the cakes cool in the pans for 10 minutes..
  9. Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely..
  10. In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes..
  11. In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved..
  12. Once the gelatin is dissolved, add it in the mango puree and mix well..
  13. Then add the mango puree-gelatin mixture into the whipped cream and combine well using a spatula..
  14. Place the first cake in a 8 inch spring form cake pan. (I trimmed down my cakes, to fit in my 6 inch spring form cake pan.).
  15. Pour little more than ¼ portion of mango mousse on top of the cake. Refrigerate for 15-20 minutes..
  16. Then place the second cake and spread the remaining mousse on top of the second.
  17. Level the top and refrigerate for 30 minutes to 1 hour..
  18. Once the mousse is set, start making the jelly glaze..
  19. In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved..
  20. Once the gelatin is dissolved, add it in the mango puree and mix well..
  21. Then add in the powdered sugar and mix well. (Optional).
  22. Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours..
  23. Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan..
  24. Garnish with whipped cream mango cubes Enjoy the mango fiesta…. Yummmm..

Light and fruity mango mousse on a layer of vanilla cake. Crowned with whipped topping and fresh mango. Our cakes and icings are made without artificial sweeteners, preservatives, colors or flavors. No hydrogenated fats or high fructose corn syrup. Description Two layers of Cuban sponge cake, each soaked with passion fruit syrup & two layers of fresh mango mousse, coated with mango glaze, decorated with an assortment of glazed exotic fresh fruits and finished with dried coconut.