This mango mousse cake is my family’s favorite and for good reason. The sponge layers with raspberry jam, mango mousse filling, and a layer of raspberry jam make an exquisite cake. I’ve made this recipe over 5 times just because it is requested over and over again.
Why is this recipe healthy?
This cake is lighter than traditional cakes and filled with fiber from the mangoes. Mango is also a great source of vitamins, minerals, and antioxidants. This fruit has also been proven to lower cholesterol and blood sugar. However, this is a cake, and it is meant to be enjoyed without worrying about calories, sugar, or nutrients.
Mango Mousse Cake
This cake is made of a sponge cake base with raspberry jam, mango mousse with fresh mangoes, a layer of fruit jelly, and a topping of mango and whipped cream. Although time-consuming, this cake is completely worth the effort. It makes the perfect birthday cake or summer dessert.
Ingredients
Jelly
- 1 cup mango/passionfruit purée 180 g
- 1/4 cup granulated sugar 45 g
- 2 tbsp water 30 g
- 1 1/2 tsp powdered gelatin 5 g
- 1 cup raspberries 120 g
Sponge Cake
- 3 eggs, separated
- 1/3 cup granulated sugar 40 g
- 1 tsp vanilla extract 5 g
- 1/2 cup cake flour 60 g
Mousse
- 1 1/2 cup heavy cream 340 g
- 1/4 cup powdered sugar 60 g
- 2 cups mango purée 360 g
- 1/4 cup water 60 g
- 1 packet powdered gelatin 7 g
Assembly
- 1/4 cup raspberry jam 80 g
- whipped cream, as desired
- fresh mango
Instructions
Jelly
- Line a 6-inch cake pan with parchment paper. In a mixing bowl, stir together the sugar and mango or passionfruit purée.
- Pour the water into a ramekin. Sprinkle the gelatin on the surface and let it stand for 1 minute.
- Microwave the gelatin mixture for 15 seconds, or until the gelatin has completely dissolved. Mix the gelatin into the mango purée. Fold in the raspberries.
- Pour the jelly into the prepared cake pan. Let the jelly chill in the freezer for 4 hours or until set.
Cake
- Preheat the oven to 350º F. Line an 8-inch cake pan with parchment paper.
- In a bowl, sift the flour. Set the dry ingredients aside.
- Beat the egg whites until soft peaks form. Add half of the sugar and beat until stiff peaks form and meringue is glossy. Beat in the vanilla extract.
- Beat the egg yolks and the remaining sugar until the mixture is pale yellow and has a ribbon consistency.
- Gently fold 1/3 of the egg whites into the egg yolks. Pour the mixture into the egg whites and fold until the mixture are combined.
- Gently incorporate the dry ingredients in multiple portions. Fold until no streaks of dry ingredients remain. Pour the batter into the prepared cake pan and smooth out the top.
- Bake the cake for 20 minutes, or until a skewer comes out clean when inserted. Remove the cake from the oven and let it cool on a cooling rack upside down.
- Unmold the cake and cut off the top to form flat surfaces. Cut the cake in half horizontally.
Mousse
- Whip the heavy cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
- Fold in the mango purée until the ingredients are well combined. Chill the mixture in the refrigerator.
- Pour the water into a ramekin. Sprinkle the gelatin on the surface and let it stand for 1 minute. Microwave the gelatin mixture for 15 seconds, or until the gelatin has completely dissolved. Mix the gelatin into the mango mousse.
Assembly
- Line an 8-inch springform pan with an acetate sheet. Place half of a sponge cake layer at the bottom and spread the jam on top. Press the remaining cake layer on top.
- Pour half of the mango mousse onto the cooled cake layer. Unmold the jelly layer and gently place it on top. Spread the remaining mango mousse on top. Chill the cake in the refrigerator for 8 hours to let the mousse set.
- To finish the cake, top it with whipped cream and mango slices as desired. Chill the cake until ready to serve.
Notes
- The mango purée can be replaced by any flavor of fruit purée; mango is just my personal favorite to use in this recipe.
- Chill times can vary based on your refrigerator so be sure to check that elements are set before proceeding to the next step.
- To make the mango rose shown in the image, I sliced each mango half into thin slices. Then, starting from the center, I layered slices outwards until the rose was complete.
