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Mango Mousse Cake Homemade recipe

Mango Mousse Cake Recipe

This classic recipe of mango mousse cake is an ideal recipe that will help you satisfy your sweet tooth in summer, as well as you can bring on this recipe to impress your guests on your extraordinary occasion! This cake consists of a soft mousse, and our favorite mango delivers the ultimate tangy flavor in this cake recipe; and the unique part of this cake is it could be made with an easy-peasy step by step guide that I am going to share with you guys! So, here is the classic recipe for the most delicious mango cake you will ever have! Do not forget to line up this rich cake for your next upcoming occasion; your friends and family will love this fruitful and light cake!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 13 minutes
Course Dessert
Cuisine Continental
Servings 8 People
Calories 438 kcal

Ingredients
  

FOR CAKE

  • 1/2 cup Milk
  • 1/3 cup Oil
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup flour
  • salt
  • 1/3 tsp baking powder
  • 1/4 tsp Baking soda

FOR MOUSSE

  • 2 tbsp Gelatin
  • 1/2 cup Hot water
  • 1 cup Mango pulp (Fresh or canned)
  • 1/4 cup Honey
  • 2 cups Whipping cream
  • 1 tbsp Mango essence

FOR JELLY TOPPING

  • 80 gm pack Mango jelly
  • 1/2 cup Boiling water
  • 1/2 cup Coldwater

Instructions
 

  • First of all, prepare the cake. Get the oven ready by preheating it to 180 degrees. Take an 8 or 9-inch spring-form pan and grease it well.
  • Take oil, milk, vanilla, and sugar and whisk all together until the mixture becomes uniform.
  • Now add up the dry ingredients to it and whisk all together till it becomes completely smooth.
  • Stream it all onto a pan that is ready and spread it in an even manner. Keep baking it till the pointed skewer comes out clean, at least for 25 to 30 minutes.
  • Allow the mixture to get completely cool in the pan.
  • Now start preparing the mousse, pour the gelatin into the hot water and let it bloom, keep it aside.
  • Pound the whipping cream until soft peaks are formed. Afterward, pour honey, mango pulp, and mango essence (if you are using it). Also, stream the gelatin water and beat it to the point it becomes uniform.
  • Stream it on the cake and let it rest for an hour in the fridge.
  • To make the topping – Boil some water and whisk all the ingredients of the jelly pack in it, allow them to get dissolved completely. Now pour the cold water and again whisk it nicely to combine thoroughly. Give some rest to the mixture and allow it to reach room temperature.
  • Take the pan out of the fridge and, very gently, stream on the top. Store it for six to eight hours in the refrigerator.
  • Demould it very slowly and gently move the knife circulating the sides of the pan. Take out the ring. Serve the cake.

Notes

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Keyword Mango Mousse