Mango Mousse Cake – yellow ombre cake

Mango Mousse Cake

This is the second time I made a dessert with mango. We like mango, but we usually eat raw fruit alone, rarely in fruit salad. Mango is a tropical fruit native of Southeast Asia, considered the national fruit in India, Pakistan and the Philippines; and the mango tree is a national symbol in Bangladesh. This time I wanted to try a mango mousse. I combined it with whipped cream, placed it onto a moist and silky sponge cake. The result was a refreshing, smooth, creamy little cake, exotic flavored and obviously super delicious 🙂

Ingredients Mango Mousse Cake

► For the sponge cake

• 2 eggs
• 50 g granulated sugar
• 50 ml vegetable oil
• 100 g mango puree
• 80 g all purpose flour
• ½ teaspoon of baking powder
• ½ teaspoon of grounded cardamom

► For the filling

• 300 g mango puree
• 300 ml cold whipping cream
• 2 tablespoons of powdered sugar
• 10 g powdered gelatin
• 2 drops of vanilla extract
• 2 drops of yellow food coloring

Directions Mango Mousse Cake

► Preparing the sponge cake

Preheat the oven at 175 Celsius. Prepare a 16 cm diameter inch spring form and line it with baking paper.

For the mango puree, discard the skin and the seed and puree the pulp into a blender or a food processor. I used 3 mangoes for this recipe, from which I got approximately 400 grams of puree.

Sift together flour, baking powder and grounded cardamom. Mix eggs with sugar; add oil then 100 g of mango puree. Finally add dry ingredients and homogenize with a spatula.

Pour the batter into the prepared spring form and bake for 20-25 minutes (or until golden brown). When ready, let the sponge cake cool completely before extracting it from the spring form and placing it over a wire rack.

► Preparing the filling

Dissolve gelatin into 50 ml water and let stand for about 10 minutes, then place it into the microwave for 3-4 seconds to liquefy. Mix the hydrated gelatin with mango puree.

From the whipping cream, powdered sugar and vanilla extract make whipped cream. Take 3 full tablespoons of whipped cream and put them into a separate bowl (this will be the white layer of the cake). Add mango puree into the remaining whipped cream and homogenize, then divide the mixture into 2 equal parts: one of them must be left as it is (it will be the lighter layer of the cake), and in the other add yellow food coloring and homogenize (this will be the darker layer of the cake).

Assembling Mango Mousse Cake

Take again the spring form used for baking the sponge cake. Line its base with baking paper and the walls with acetate foil. Place the sponge cake into the springform. Spread the darker filling, level it.

Then spread the lighter filling and finally spread the whipped cream on top. Put the cake into refrigerator for several hours (or overnight) to set. When ready, remove the cake from the springform and place it onto a serving plate. Decorate it as you please. I preferred to leave it simple and naked 🙂