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I love mangos, I love mousse cakes…so I made a MANGO MOUSSE CAKE WOOHOO.
The cake layer at the base of this cake was so soft and fluffy. And the mango mousse was so light and creamy.
The flavour was so good, the textures were so good, everything about this mousse cake was sooooo good.
This mango mousse cake has 3 parts to it, a cake layer at the base, a mango mousse on top of this, and then the final layer is a mango jelly.
We’re going to start by making the cake layer first.
I wanted the cake at the base to be super light and fluffy. So I went with a chiffon cake.
- Eggs – we are going to whip the egg whites and the egg yolks separately.
- Cream of tartar – this is optional, it helps stabilise the whipped egg whites. If you don’t have it or can’t find it, you can leave it out. But it does help with the texture of the final cake, so I recommend using it.
- Granulated sugar – caster sugar works too. In the recipe card below, you will see that there is 2 measurements for this. DON’T WORRY this is not a mistake, we’re just going to whip 60g of sugar with the egg whites, and then 60g of sugar with the egg yolks.
- Vanilla extract
- Vegetable oil – any flavourless oil does work but I like to use vegetable oil.
- Water
- Plain flour – also known as all purpose flour.
- Baking powder
- Salt – just a little to help enhance the flavours.
Chiffon cake is super light and fluffy, which is why I love it.
HOWEVER, there is a risk of them deflating after baking…then they will no longer be super light and fluffy anymore.
With that being said, no matter what you do, your cake layer will still deflate slightly, we just don’t want it to deflate completely. We don’t want a flat crusty cake layer.
So there are 2 things you can do to prevent this from happening:
As chiffon cakes bake, the cake batter grips to the sides of the tin. This is how they rise.
If you grease your cake tin, the cake batter won’t be able to do this.
So make sure not to grease your cake tin. Instead, just add a circle of baking paper to the bottom of the tin.
This is another way to prevent the cake from deflating.
As soon as your cake comes out of the oven, flip it upside down onto a wire rack.
Don’t take it out of the tin!!!
Just flip it upside down and leave it to cool completely like this.
Then once it has cooled, you can take it out of the tin.
Now that the cake layer has been made, we can move onto making the mango mousse.
It is pretty easy to make, and you also don’t need a lot of ingredients for it:
- Gelatin – any kind of powdered gelatin works, but my go to is from a brand called ‘Dr Oetker’.
- Water
- Mangos – use your favourite kind of mangos here. I used Indian kesar mangos, Pakistani mangos work great too. But again, you can use whichever you like.
- Granulated sugar
- Double cream – also known as heavy cream.
- Vanilla extract
To make the mousse, essentially we are going to blend the mangos, heat this with the water and sugar, then add gelatin to it.
Then after we are going to whip the cream and vanilla, then mix the mango mixture into this.
IT’S IMPORTANT TO LET THE MANGO MIXTURE COOL FIRST.
If you add it into your whipped cream whiles it is still hot, the whipped cream will melt.
We don’t want this.
So make sure to let it cool down in your fridge for about 30 minutes before mixing it with the whipped cream.
The last layer is the mango jelly.
The mango jelly is made the same way the mousse is made, but just without the double cream and vanilla.
So it’s just gelatin, mangos, sugar and water.
That is it, we just heat these together.
Once everything has been made, you just need to put everything together.
So add the cake layer into a springform tin, pour the mango mousse on top of this, then leave this in your fridge to set slightly for 1-2 hours.
Then add the mango jelly and leave to set overnight.
This is super important, don’t skip this.
If you try taking the cake out of the tin too soon, it will be a disaster. The mousse will be too soft and the cake will fall apart.
So make sure to let it chill overnight, so it has a chance to fully set up.
Now all you need to do is take it out of the tin and you’re pretty much done.
I ended up decorating the cake a little, I just piped some whipped cream swirls on top. But you don’t need to do this if you don’t want to.
BUTTTTTT then after this, I dug in!
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4.6 from 5 votes
Ingredients
- For the cake layer:
3 egg whites
1/4 teaspoon cream of tartar
60 g granulated sugar
3 egg yolks
60 g granulated sugar
2 teaspoons vanilla extract
40 ml vegetable oil
50 ml water, cold
100 g plain flour
1/2 teaspoon baking powder
1/8 teaspoon salt
- For the mango mousse:
8 g gelatin powder
2 tablespoons water, cold
400 g mangos, cut into pieces
150 ml water
120 g granulated sugar
400 ml double cream
2 teaspoons vanilla extract
- For the mango jelly:
4 g gelatin
1 tablespoon water, cold
200 g mangos, cut into pieces
100 ml water
50 g granulated sugar
Directions
- DAY 1
- Making the cake layer:
- Start by pre-heating your oven to 180c/350f. Also line an 8 inch cake tin, make sure NOT to grease this, just add a circle of baking paper to the bottom of it.
- In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites become foamy, slowly pour in the first 60g of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.
- In a separate large bowl, add the egg yolks, the second 60g of sugar and the vanilla. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take around 2-3 minutes.
- Add the oil and water into this, whisk until combined. Now add the flour, baking powder and salt. Whisk this just until you get a smooth batter.
- Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the whipped egg whites and fold until you can no longer see any lumps or streaks of egg whites.
- Pour this into your cake tin then bake in your pre-heated oven for around 45-50 minutes. It's done once a toothpick inserted into the centre comes out clean.
- As soon as you take the cake out of the oven, flip it upside down onto a wire rack. DON'T take it out of the tin, just leave it in the tin upside down. Leave to cool completely.
- Making the mango mousse:
- In a small bowl, add the gelatin and the 2 tablespoons of cold water. Mix these together, then leave aside to set.
- Add your mango pieces into a food processor and process until smooth.
- Pour this into a pot, then add the 100ml of water and the granulated sugar. Give this a mix, then place this onto medium heat. Heat until the mixture comes to a simmer.
- At this point, your gelatin mixture should have set. Add this into the warm mango mixture and mix until dissolved.
- Pour this mixture through a sieve, then leave in your fridge to cool for 30 minutes.
- After 30 minutes, add your double cream and vanilla extract into a large bowl. Whip these together until you get firm peaks.
- Add a third of the cooled mango mixture into this, whisk this in. Add another third, whisk this in, and then add the remaining mango mixture and whisk until smooth. Leave aside.
- Assembling the cake:
- Get an 8 inch springform cake tin and line the bottom and sides with either baking paper, or you can also use acetate for the sides of the tin if you want. Both work great.
- Take your cooled cake layer out of the tin and cut the top off, just so that you get a more flat even layer.
- Add this into your springform cake tin. Then pour your mousse mixture over this.
- Leave this in your fridge. We want the top of the mousse to set enough so that we can pour the mango jelly over it. This should take 1-2 hours.
- Making the mango jelly:
- Once again, in a small bowl mix together the gelatin and the 1 tablespoon of cold water. Leave this to set.
- Process your mangos until smooth, then pour this into a pot. Mix in the 100ml of water and sugar
- Heat until the mixture starts to simmer, then add the set gelatin mixture and mix until dissolved.
- Pour this through a sieve, then leave this aside to cool down whiles your mousse is setting.
- After 1-2 hours, the top of your mousse should feel set. Pour the mango jelly over this and spread it out.
- Now place the mousse cake back into your fridge and leave to set overnight.
- DAY 2
- The next day, take the cake out of the tin, and now you can decorate it if you want. I just piped some whipped cream on top.
- Cut into it and enjoy!
