Mango Mousse Cake

Mango Mousse Cake 🍰

Indulge in this super-light and refreshing Mango Mousse Cake! This recipe features a buttery sponge layer topped with a fluffy yogurt-based mango mousse, making it the perfect dessert to enjoy on a warm day.

Ingredients:

• For the Sponge Layer:

• ⅓ cup Unsalted butter (82% fat), room temperature 🧈
• ⅓ cup Powdered sugar, sifted 🍚
• 1 Egg, room temperature 🥚
• 1 tsp Vanilla bean paste 🍦
• ⅓ cup All-purpose flour, sifted 🌾
• Pinch of salt 🧂

• For the Mango Mousse:

• 1¼ cups Mango puree 🥭
• ⅓ cup Granulated sugar 🍬
• 7 Gelatin sheets (equal to 12g gelatin) 🍮
• 1⅙ cups Thick Greek or Turkish yogurt 🥛
• 1 cup Heavy cream (36% fat), very cold 🥄
• 1 tbsp Reduced mango puree (cook mango puree with sugar until thickened) 🍯

• For Decoration:

• ⅙ cup Mascarpone (41% fat) 🧀
• ⅓ cup Cream cheese (full-fat Philadelphia) 
• ⅙ cup Powdered sugar, sifted 🍚
• 1 Fresh mango, cut into chunks 🥭
• Fresh mint leaves 🌿

Instructions:

1️⃣ Make the Sponge:

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

Using an electric hand mixer, whip the butter and powdered sugar until pale and fluffy. Gradually add the egg and vanilla bean paste.

Sift in the flour and salt, and fold them in with a rubber spatula until just combined.

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

Bake for 10-15 minutes or until the edges start to pull away from the pan. Let the sponge cool completely on a cooling rack.

2️⃣ Make the Mango Mousse:

Soak the gelatin sheets in cold water. Meanwhile, heat the mango puree and sugar until it simmers.

Squeeze out excess water from the gelatin sheets and stir them into the warm mango puree until dissolved.

When the mixture cools slightly, whisk in the yogurt until fully incorporated.

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

3️⃣ Assemble the Cake:

Set up an 18cm/7-inch mousse cake ring and line it with an acetate cake collar for smooth sides.

Place the cooled sponge layer at the bottom of the ring. Pour the mango mousse on top.

Pipe small dots of reduced mango puree on the mousse and swirl with a toothpick for a marble effect.

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

4️⃣ Decorate the Cake:

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

Whip together mascarpone, cream cheese, and powdered sugar until fluffy. Use this frosting to decorate the cake.

Arrange fresh mango chunks and mint leaves on top for a fresh finish.

5️⃣ Serve and Enjoy:

Store the cake in the fridge until ready to serve. Slice and enjoy the airy, fruity delight!