Mango Mousse Cake

This mango mousse cake is so delectable. It is lightly sweet and packed with tropical flavor.

Temperature is rising and we are now at the peak of the Mango season (May through September). The mousse layer is made with fresh mangoes, giving it a sweet and tropical flavor, while the cake layer provides a soft and spongy texture. I hope you enjoy this sweet and summerly combo as much as I do.

What is mousse cake?

A mousse cake is a type of dessert that consists of a light and airy mousse layer on top of a cake layer. The mousse layer is typically made by combining whipped cream or egg whites with a flavored ingredient, such as chocolate, fruit, or coffee, to create a smooth and creamy texture.

The cake layer can be made from a variety of cake types, including sponge cake, chiffon cake, or biscuit. It provides a solid base for the mousse layer and adds texture and flavor to the dessert.

Mousse cakes are often served chilled and can be decorated with various toppings, such as fresh fruit, whipped cream, or chocolate shavings. They are popular desserts for special occasions or events and can be found in many bakeries and patisseries.

What are mango’s benefits on the skin?

The mango is not only flavorful but also provides great befits to the skin and they are the perfect summer fruit. Here are some major benefits:

Anti-aging: Mangoes contain high levels of antioxidants, such as vitamin C, which can help to protect the skin from damage caused by free radicals.
Promotes collagen production: Consuming mangoes may help to promote collagen production, leading to healthier and more youthful-looking skin.
Moisturizing: Mangoes are also rich in vitamin E. Vitamin E is a natural emollient, which means it helps to soften and soothe the skin.
Anti-inflammatory: Mangoes contain compounds that have anti-inflammatory properties. This can be beneficial for those with inflammatory skin conditions such as acne, eczema, or psoriasis.

Ingredients

For the simple syrup

1 ½ tablespoons (20g) granulated sugar
¼ cups (50ml) hot water

For the chiffon cake

3 large eggs
½ cups cake flour, 50 g (Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ⅓ tablespoons (10g) cornstarch)
2 ¼ tablespoons (30 g) vegetable oil
2 tablespoons (30 g) milk
½ cups (45g) sugar
½ teaspoon almond extract
½ teaspoon cream of tartar

For the mango mousse

2 cups (250g – 300 g) chopped mango, fresh
⅓ cups (60 g) granulated sugar
2 tablespoons lime juice (30 ml)
2 ½ teaspoons (8g) gelatin powder
3 tablespoons (44ml) hot water
1 teaspoon lime zest
1 cup (240ml) Heavy whipping cream

For the jelly topping

3 tablespoons (44ml) hot water
2 ½ teaspoons (8g) gelatin powder
1 ¾ cups (250g) chopped mango, fresh
2 tablespoons lime juice
1 tablespoon corn syrup
1 tablespoon granulated sugar or more (This is optional depending on the sweetness of the mangos)

For the white chocolate ganache ^[1]:

8 oz (227 g) white chocolate
3 oz (76 g) heavy whipping cream

For the garnish

1 teaspoon Lime zest

Instruction

For the Simple Syrup:

1.In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

For the Chiffon Cake:

1.Separate 3 eggs into yolks and whites. Place the egg yolks in a large bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.

2. In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.

3. Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.

4. Grease a 9” x 3” round cake pan with a removable bottom and line the bottom with round parchment paper. Preheat oven to 300°F (150°C).

5. Remove the egg whites mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.

6. Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until they look smooth.

7. Add the remaining sugar into the egg whites and keep whipping with medium-low speed until medium peak forms.

8. Scoop ⅓ of the egg whites into the egg yolk mixture and fold until well combined.

9. Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even. Do not overmix.

10. Pour the batter into the prepared cake pan, and gently spread the batter with a spatula. Lightly tap the pan against the countertop to release any air bubbles out of the batter. This will also allow the batter to fill all those nooks and crannies in the pan as well.

11. Bake at 300°F (150°C) for 15 minutes covered with foil then uncover and bake for 20 more minutes or until a toothpick comes out clean when it’s inserted near the center of the cake.

12. Remove the cake pan from the oven, immediately flip it upside down, and allow it to cool completely on a wire rack.

13. Once cooled, insert a small knife between the cake and the sides of the cake pan, and run it around. Place a wire rack on top of the cake pan and flip the entire thing upside-down. The cake should fall on top of the wire rack. Take the removable bottom and the parchment paper off.

14. Put together the cake pan and put the chiffon cake back in. Brush with simple syrup. Place plastic wrap on top of the cake pan and set it aside until needed.

For the Mango mousse:

1.In a microwave-safe bowl, mix mango, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the mango with a handheld blender and strain the mango mixture with a mesh strainer.

3. While the mango mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.

4. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

5. Quickly add the liquid gelatin to the mango mixture and mix well.

6. Add the whipped cream to the mango mixture and combine well.

7. Pour the mango mousse on top of the chiffon cake and rest the cake in a freezer for at least a few hours.

For the Mango Jelly Topping:

1.In a microwave-safe bowl, mix mango, corn syrup, lemon juice, and granulated sugar (Optional for added sweetness). Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the mango with a handheld blender and strain the mango mixture with a mesh strainer. Set it aside.

3. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

4. Quickly add the liquid gelatin to the mango mixture and mix well.

5. Take out the cake pan from the freezer and pour the mango jelly on top of the mango mousse. Rest the cake in a freezer for at least a few hours.

To Unmold the Cake:

1.Once the cake is completely frozen, insert a small knife between the cake and the sides of the cake pan, and run it around. Push the removable bottom up with your hand and the cake should come out. With the removable bottom still attached to the cake, place the cake on top of a large plate.

2. Place another large plate or a cake carrier next to the large plate with the cake. With a large knife, run through between the bottom of the cake and the removable bottom. Once the cake is loosened from the removable bottom, gently lift up the entire cake and transfer it to the large plate or the cake carrier.

3. Thaw the cake in a refrigerator for at least a few hours or overnight.

For the white chocolate ganache:

1.Microwave white chocolate chips in a microwave-safe bowl for 30 seconds increments until softened.

2. Bring heavy whipping cream just to a simmer then pour over the chocolate. Make sure the chocolate is fully covered.

3. Whisk gently to combine the cream and the chocolate, do not incorporate air.

4. Pour into a shallow pan or dish to let the ganache stiffen up. Then stir until creamy before icing the cake.

To decorate the mango mousse cake:

1.Put the white chocolate ganache in a piping bag with a star-shaped piping tip. Pipe the ganache on top of the cake. Be creative!

2. Sprinkle some lime zest on top.

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