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Photo of Mango Mousse Cake by Moumita Roychowdhury at BetterButter
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Mango Mousse Cake

Dec-17-2015
Moumita Roychowdhury
30 minutes
Prep Time
120 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Mango Mousse Cake RECIPE

Airy vanilla cake layered with mango mousse and topped with mango glaze - an overdose of summer mango madness! Inspired by www.Whiskaffair.com

Recipe Tags

  • Medium
  • Festive
  • Whisking
  • Dessert

Ingredients Serving: 10

  1. butter - 100 gm, softened at room temperature
  2. flour - 200 gm
  3. sugar - 100 gm
  4. eggs - 2 large
  5. Baking powder - 1.5 tsp
  6. Pure Vanilla extract - 1 tsp
  7. salt - a Pinch
  8. Whipping cream - 500 ml
  9. mango pulp - 1.5 cups
  10. Icing sugar - 50- 100 gm (depending on how sweet the mango pulp is)
  11. Powdered Gelatin - 2.5 tbsp
  12. Springform pan

Instructions

  1. Sieve the flour, pinch of salt and baking powder 2 times to incorporate air into the dry mixture
  2. Cream the butter and sugar for 5 mins and add in the eggs, one at a time
  3. Once the egg-sugar-butter mixture is ready, pour in the vanilla extract and mix very well
  4. Mix the dry and wet mixture alternately until just mixed
  5. Bake in a springform pan an oven at 350 degree F for 30-35 mins
  6. While the cake is baking, whip the whipping cream with icing sugar until it forms peaks and store it in the fridge.
  7. Soak the powdered gelatin in 4 tbsp of water for 5 mins
  8. Cool the cake completely, before scraping off the top and sides (the brown cover) to leave just the inner soft sponge in the spring form pan
  9. Line the sides of the spring form pan with parchment paper at this point to prepare for the mousse layer
  10. While the cake is cooling out of the oven, heat up the mango pulp in a pan (don't boil) and add in the soaked gelatin
  11. Once the gelatin in thoroughly mixed in the mango pulp, remove it from heat and divide into 2 portions - 1 cup and 1/2 cups.
  12. When the mango pulp mixture cools down, fold in the whipped cream little by little in the 1 cup portion.
  13. Pour the mango pulp and whipped cream mixture on the cake in the spring form pan on top of the cake and set in the refrigerator for 30-45 mins
  14. Once the mousse layer is set, bring out the cake from the fridge and pour in the remaining mango pulp and gelatin mixture (the 1/2 cup). This will be the mango glaze
  15. Refrigerate for another 30-45 mins before taking it out. Best to wait overnight.
  16. Your mango mousse cake is now ready, you can add fresh kiwis/mango pieces or chocolate shavings on top if you like!

Reviews (3)  

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aliza singh
Jun-24-2016
aliza singh   Jun-24-2016

so beautiful dear! Amazing dessert

Preet Kumar Sinha
Jun-04-2016
Preet Kumar Sinha   Jun-04-2016

loved it

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