This is the recipe to make if you want a truly decadent treat that will impress everyone. This mango mousse cake is bursting with flavor and screams summer! Mangoes are one of my favorite fruits because they are colorful and flavorful, and they can be used in a variety of desserts. Still, mango pairs best with creamy ingredients, as evidenced by this cake. Mango is a sweet and floral ingredient that should definitely be on your dessert menu, and this cake is the perfect place to start!
What Is Mousse?
Desserts made with gelatin that have been whipped into a froth are referred to as “mousse.” The word “mousse,” which translates to “foam,” describes the mousse’s airy texture and was first used in the 18th century in France.
Dessert mousse is a very light and airy dish that can be made with a variety of ingredients, including chocolate, fruits, or even just vanilla. I used delicious mango to flavor the mousse in this recipe.
Eggs can be used to make mousse in place of the gelatin, but since the process is less involved, I chose to use heavy cream and gelatin. It is absolutely perfect in terms of flavor and texture!
Best Mango To Use For Mousse
You can use store-bought mango puree or make your own when making mousse. Making your own mango puree is simple and, in my opinion, tastes better than the store-bought variety! Simply peel fresh mangos and remove the flesh from the large seed to make the puree. Put the mango in a food processor and puree it, or use an immersion blender to puree it.
If the mango isn’t sweet enough for you, sweeten it with sugar or honey. If you don’t have fresh mangos, use frozen and defrosted mango slices instead. Only pair sweet mangos with dairy products, according to a dietitian. When tangy or sour/sweet mangos are combined with dairy, they may cause stomach upset.
What Is The Base Of A Mango Mousse Cake?
This mango mousse cake has a genoise sponge base rather than a basic one. A sponge cake with butter and egg yolks added to it is called a genoise sponge. It has a mild flavor and is frequently used as a foundation for cakes in the European/style.
This sponge cake is frequently brushed with syrup, which keeps the cake moist and gives the finished product a complementary flavor. You can use fruit juice or simple syrup to brush. Mango juice and orange juice go together incredibly well, bringing out the mango’s summery flavor. Additionally, canned peach syrup and pineapple syrup are options.
My Tips For Making Mousse
Mousse has always been my favorite type of dessert. Aside from being delicious, mousse is simple to make, versatile, and fuss-free. Nonetheless, despite its simplicity, I’ve noticed that many people struggle when making mousse! Here are my suggestions for making the best mousse to make the ideal dessert: If your mousse is too runny. The mousse can be too firm or too liquid at times. This is determined by the whipped cream’s consistency as well as the other ingredients used.
So, always whip your cream properly so that it is not too thin — do not overwhip. Also, follow the directions for the gelatin.
If your mousse has a grainy texture. If your mousse appears grainy, it is most likely due to overwhipping the cream — be careful not to overwhip it as this will ruin your cake!
You can still save your whipped cream if it is not overwhipped. Simply add a few tablespoons of fresh cream and gently fold it in.
Make use of high-quality ingredients. It is critical to use high-quality ingredients when creating the perfect mousse cake. Before whipping, make sure your cream is fresh and chilled!
Mango Mousse Cake
40 minutes of preparation time plus inactive time
Cooking time: 20 minutes
For the sponge:
Three big eggs
3 tbsp. melted butter
1 teaspoon vanilla extract, 1/2 cup flour, and 1/2 cup sugar.
For the mousse:
1 pound heavy cream
12 cup pureed mango
12 teaspoon unflavored gelatin
4 tablespoons icing sugar
3 tablespoons water
For the mango topping:
1 cup of pureed mango
2 tsp unflavored gelatin, 3 tbsp sugar, and 7 tsp water
13 cup sugar and 14 cup water = simple syrup
Set the oven to 350°F and prepare the sponge cake.
Eggs and sugar should be combined in a heatproof bowl. Place the bowl on top of the saucepot that has 2 inches of water in it. The eggs should be cooked until they have doubled in size over simmering water.
Melted butter, vanilla extract, and flour are all folded in. until smooth, stir. In a 9-inch springform pan that has been lined with parchment paper, pour the batter.
The sponge cake should bake for 20–25 minutes. The sponge must be fully cooled.
Whip the heavy cream and powdered sugar to stiff peaks to prepare the mousse.
Gelatin should be bloomed, so combine it with water and let it sit for 10 minutes. Once the gelatin has bloomed, put it in a saucepot and melt it over medium heat.
Whipping cream is combined with melted gelatin and mango puree. Over the sponge cake, dot the whipped cream. Put the cake in the fridge for an hour.
After blooming the gelatin in water for 10 minutes, prepare the mango topping. Mango puree and sugar are combined.
In a microwave or on the stove, melt the gelatin until it is runny. Pour the mixture over the mousse cake after folding the gelatin into the mango puree.
Cake assembly; overnight chilling in the refrigerator to help the layers set.
Before serving, decorate the cake with some whipped cream.