Mango Mousse Cake Recipe

Ingredients:

For the Sponge Layer:

37 g (⅓ cup) unsalted butter (room temperature)

37 g (⅓ cup) powdered sugar (sifted)

1 egg (room temperature)

1 teaspoon vanilla bean paste

37 g (⅓ cup) all-purpose flour (sifted)

Pinch of salt

For the Mango Mousse:

320 g (1¼ cups) mango puree

85 g (⅓ cup) granulated sugar

7 gelatin sheets (equals 12 g gelatin)

290 g (1⅙ cups) thick yogurt (Greek or Turkish style)

230 g (1 cup) heavy cream (36% fat, very cold)

1 tablespoon reduced mango puree (optional, for decoration)

For Decoration:

40 g (⅙ cup) mascarpone (41% fat)

75 g (⅓ cup) cream cheese (Philadelphia, full fat)

20 g (⅙ cup) powdered sugar (sifted)

1 mango, fresh, cut into chunks

Mint leaves for garnish

Instructions:

Make the Sponge:

Preheat your oven to 180°C (356°F) and grease a 7-inch (18 cm) round cake pan.

Using an electric hand mixer, whip the butter and powdered sugar together until pale and fluffy. Gradually add the egg, mixing in small amounts at a time. Add the vanilla bean paste and mix.

Sift in the flour and a pinch of salt. Fold the mixture gently with a rubber spatula until just combined.

Pour the batter into the prepared pan and smooth the top with an offset spatula.

Bake for 10-15 minutes or until the sides of the sponge begin to pull away from the pan. Allow the sponge to cool completely on a cooling rack before assembling the cake.

Make the Mango Mousse:

Soak the gelatin sheets in cold water while heating the mango puree and sugar until it simmers.

Squeeze out excess water from the gelatin sheets and stir them into the warm mango mixture until dissolved. Let the mixture cool to room temperature.

Whisk in the yogurt until fully incorporated.

Whip the cold heavy cream until soft peaks form, and then fold it gently into the mango mixture.

Assemble the Cake:

Set up a mousse cake ring (adjustable to 7 inches) and place it on a base. Line it with an acetate cake collar for smooth sides.

Place the cooled sponge layer at the bottom of the ring.

Pour or pipe the mango mousse on top of the sponge layer.

If making the reduced mango puree, cook a small amount of mango puree with a bit of sugar until it thickens slightly. Transfer it to a piping bag and pipe small dots on the mousse. Swirl the dots with a toothpick to create a marble effect.

Chill the cake in the fridge for at least 6 hours to set.

Decoration:

Once the cake is fully set, carefully remove the mousse ring.

Whip together the mascarpone, cream cheese, and powdered sugar until light and fluffy.

Decorate the top of the cake with the cream cheese frosting, fresh mango slices, and mint leaves.

Store the cake in the fridge until ready to serve.

Enjoy Your Light and Refreshing Mango Mousse Cake!

Perfect for summer gatherings or whenever you crave a tropical treat!