Tired of the same old desserts? Craving something light, refreshing, and bursting with tropical flavor? Then look no further! This mango mousse cake recipe is the perfect answer. It's surprisingly easy to make, even for beginner bakers, and guarantees a wow-factor that'll impress your friends and family. This recipe offers a delicious blend of sweet and tangy, creating a healthy and satisfying dessert perfect for any occasion. Prepare for a taste of paradise with every bite!
Ingredients:
For the Mango Mousse:
- 2 ripe mangoes, peeled and pureed
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
For the Cake Layers:
- 1 box (15.25 ounces) yellow cake mix
- Ingredients specified on cake mix box (usually eggs, oil, and water)
For the Garnish (optional):
- Fresh mango slices
- Mint leaves
- Whipped cream
Instructions:
Making the Mango Mousse:
- Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.
- Heat the gelatin: Gently heat the gelatin mixture in the microwave for 10-15 seconds, or until it's completely dissolved. Stir well to ensure no lumps remain.
- Combine ingredients: In a large bowl, combine the mango puree, powdered sugar, and vanilla extract. Whisk until well combined.
- Whip the cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form. Be careful not to overwhip.
- Fold in the gelatin: Gently fold the dissolved gelatin into the mango mixture.
- Combine mousse: Carefully fold the whipped cream into the mango mixture until just combined. Avoid overmixing.
Baking the Cake Layers:
- Prepare the cake: Preheat your oven according to the instructions on the cake mix box. Grease and flour two 8-inch round cake pans.
- Bake the cake: Prepare the cake batter according to the instructions on the box. Divide the batter evenly between the prepared cake pans.
- Bake: Bake for the time specified on the box, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Assembling the Mango Mousse Cake:
- Level the cakes: Once the cakes are completely cool, use a serrated knife to level the tops if necessary to create even layers.
- Layer the mousse: Place one cake layer on a serving plate or cake stand. Spread half of the mango mousse evenly over the cake layer.
- Add the second layer: Top with the second cake layer and frost the entire cake with the remaining mousse.
- Chill: Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Garnish: Before serving, garnish the cake with fresh mango slices, mint leaves, and a dollop of whipped cream, if desired.
Tips and Variations:
- For a richer mousse, use full-fat coconut milk instead of heavy cream (adjust sweetness accordingly).
- Add a pinch of salt to the mousse to enhance the mango flavor.
- Use different cake flavors, such as chocolate or vanilla, for a unique twist.
- If you don’t have gelatin, you can use agar-agar as a vegetarian alternative.
- Feel free to experiment with other tropical fruits, such as passion fruit or pineapple, in the mousse.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Sugar: Approximately 30-40g
This mango mousse cake is a delicious and relatively healthy dessert option that's perfect for satisfying your sweet tooth without the guilt. It’s a delightful combination of textures and flavors that is sure to become a favorite in your recipe collection. Enjoy this easy, homemade, and incredibly delicious cake!