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Mango Mousse Cake

Irresistible Mango Mousse Cake with Eggless Mango Curd

This Mango Mousse Cake features a light vanilla base, creamy mango mousse, and eggless mango curd for a delightful dessert experience.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vanilla Cake Base
  • 2 cups cake flour or all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1 cup granulated sugar reduce for less sweetness
  • 1 cup milk or non-dairy milk
  • 0.33 cup oil neutral oils like canola
  • 1 piece egg or 1/4 cup of applesauce for eggless
  • 1 teaspoon vanilla extract or fresh vanilla bean
For the Mango Mousse
  • 1 tablespoon gelatine powder or agar-agar for vegetarian
  • 2 cups mango chunks fresh is preferred
  • 1 cup whipping cream or coconut cream for dairy-free
  • 0.5 cup powdered sugar or sugar alternative
For the Eggless Mango Curd Topping
  • 2 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons unsalted butter or vegan butter

Equipment

  • 9-inch springform pan
  • blender
  • mixing bowl
  • saucepan
  • whisk

Method
 

Preparing the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with oil.
  2. In a large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. Gradually add granulated sugar, milk, oil, egg (or applesauce), and vanilla extract. Mix until smooth.
  4. Pour the batter into the prepared springform pan and bake for 15 minutes.
  5. Allow the cake to cool completely on a wire rack.
Making the Mango Mousse
  1. Bloom gelatine powder with cold water and let it sit for 5 minutes.
  2. Gently dissolve the gelatine mixture in the microwave for about 10 seconds.
  3. Blend fresh mango chunks until completely smooth and reserve half for mango curd.
  4. Combine the remaining mango puree with the gelatine mixture.
  5. Whip heavy cream until soft peaks form and fold into the mango-gelatine mixture.
  6. Pour the mousse over the cooled cake and refrigerate for at least 4 hours.
Preparing the Mango Curd
  1. Combine reserved mango puree, sugar, and a slurry of cornstarch and water in a saucepan.
  2. Heat while stirring until thickened, about 5-7 minutes. Stir in unsalted butter until melted.
  3. Strain the curd through a sieve to ensure smoothness and allow to cool.
  4. Spread the cooled mango curd over the set mango mousse.
Final Steps
  1. Cover and refrigerate the cake for at least 12 hours.
  2. Garnish with fresh mango chunks and mint leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Use fresh mango for the best flavor, and ensure gelatine is fully dissolved for a smooth mousse and curd.

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