Mango Mousse Cake

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

Print Recipe

Prep Time 2 10

Cook Time 45

Resting Time 7 15

Total Time 10 10

Course Dessert

Cuisine French

Servings 8 slices

Equipment

1 Small bowl heat-safe
1 Whisk
3 Large bowls microwave-safe
1 9” x 3” round cake pan with a removable bottom
some Parchment paper
1 Hand mixer/stand mixer
1 Spatula
some Aluminum foil
1 Toothpick
1 small knife
1 Wire rack
1 Basting Brush
some Plastic wrap
1 Hand-held blender
1 Fine-mesh Strainer
2 Large plates
1 Cake carrier optional
1 Shallow pan
1 Piping bag
1 Star-shaped piping tip
1 Lemon zester

Ingredients

For the simple syrup

1½ tablespoons granulated sugar 20g
¼ cups hot water 50ml

For the chiffon cake

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

For the mango mousse

2 cups chopped fresh mango 250-300g
⅓ cups granulated sugar 60g
2 tablespoons lime juice 30ml
2½ teaspoons gelatin powder 8g
3 tablespoons hot water 44ml
1 teaspoon lime zest
1 cup heavy whipping cream 240ml

For the jelly topping

3 tablespoons hot water 44ml
2½ teaspoons gelatin powder
1¾ cups chopped fresh mango 250g
2 tablespoons lime juice
1 tablespoon corn syrup
1 tablespoon granulated sugar or more Optional - depending on the sweetness of the mangos

For the white chocolate ganache

8 oz white chocolate chips 227g
3 oz heavy whipping cream 76g

For the garnish

1 teaspoon lime zest

Instructions

For the Simple Syrup

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:

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.
In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.
Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.
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).
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.
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.
Add the remaining sugar into the egg whites and keep whipping with medium-low speed until medium peak forms.
Scoop ⅓ of the egg whites into the egg yolk mixture and fold until well combined.
Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even. Do not overmix.
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.
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.
Remove the cake pan from the oven, immediately flip it upside down, and allow it to cool completely on a wire rack.
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.
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:

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.
While the mixture is hot, smash the mango with a handheld blender and strain the mango mixture with a mesh strainer.
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.
In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.
Quickly add the liquid gelatin to the mango mixture and mix well.
Add the whipped cream to the mango mixture and combine well.
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:

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.
While the mixture is hot, smash the mango with a handheld blender and strain the mango mixture with a mesh strainer. Set it aside.
In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.
Quickly add the liquid gelatin to the mango mixture and mix well.
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:

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

For the white chocolate ganache:

Microwave white chocolate chips in a microwave-safe bowl for 30 seconds increments until softened.
Bring heavy whipping cream just to a simmer then pour over the chocolate. Make sure the chocolate is fully covered.
Whisk gently to combine the cream and the chocolate, do not incorporate air.
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:

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!
Sprinkle some lime zest on top.

Keyword mango, mousse cake