Description
A light and refreshing dessert that features a creamy mango mousse over a soft cake, perfect for warm days.
Ingredients
For the cake
- 1 cup all-purpose flour (Use gluten-free flour for a gluten-free option.)
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 pieces eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the mango mousse
- 2 ripe mangoes pureed (Ensure they are ripe for best flavor.)
- 1 cup heavy cream (Whipped to soft peaks.)
- 1/4 cup powdered sugar
- 1 tablespoon gelatin (Dissolve in water.)
- 1/4 cup water (For dissolving gelatin.)
For the topping
- 1 cup mango curd (Eggless option preferred.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then stir in milk and vanilla extract.
- Gradually sift in the flour. Mix until just combined to avoid a tough cake.
- Pour the batter into the prepared pan and bake for 25-30 minutes. Let it cool completely on a wire rack.
Making the mousse
- Dissolve the gelatin in water and set aside.
- In another bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the mango puree and the dissolved gelatin until well mixed.
- Pour the mousse over the cooled cake layer and refrigerate for at least 4 hours to let it set.
Final touches
- Once the mousse is set, top the cake with mango curd.
- Chill for a bit longer if desired, then slice, serve, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. No need to reheat; enjoy cold from the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American, Tropical