Mango Mousse Cake

IMG_4085Mango’s are in season now and I am so happy because I love Mango’s! I have always wanted to try making a mango cake, so here is my attempt! A light fluffy vanilla sponge cake topped with a creamy mango mousse, and a mango mirror glaze on top, surrounded with lady fingers and garnished with fresh whipping cream, mango’s and mint leaves.



This is what the cake looked like without the lady fingers.  I used a pastry ring and acetate paper to make the cake keep its shape.


I made homemade mango puree and you can see little pieces of mango inside the glaze on top.  Next time I would blend the puree longer so there would be np pieces inside.  It is supposed to have a mirror like surface when it is done right.


Each bite is filled with Mango, so fruity and delicious.  Perfect for summer.

mango mousse

I found the lady fingers at Vons.  They were really hard to find, and I thought about making my own lady fingers.  I will have to save that for next time.




Mango Mousse Cake


  • 5 eggs
  • 3/4 Cup sugar
  • 1 cup plus 2 1/2 tsp flour
  • mango mousse
  • 1/2 cup mango puree
  • 3 tsp gelatin
  • 2 cups whipping cream
  • 2 egg whites
  • 1/2 cup sugar
  • 1/3 cup water
  • mirror mango
  • 1 1/8 mango puree
  • 1/4 cup sugar
  • 1 1/2 tsp gelatin
  • decoration
  • whipping cream
  • mango pieces
  • mint leaves


  1. preheat oven to 350
  2. beat eggs and sugar until frothy
  3. gently add the sifted flour and mix well
  4. pour the mixture on a baking sheet covered with parchment paper.
  5. place in oven and bake 13 min.
  6. remove and let cool
  7. cup the sponge cake to the size of the round frame used. ( I used an 8 inch pastry ring)
  8. line the frame with lady fingers soaked in simple sugar or mango juice, or you can wait and put the lady fingers on the outside after the cake is done.
  9. mango mousse
  10. bloom gelatin in water
  11. in a saucepan, heat the mango puree then put in the softened gelatin and mix well. let cool
  12. in a bowl beat the egg whites
  13. in a saucepan, heat the water with the sugar until it reaches 110 C to obtain a syrup
  14. Drizzle the syrup with beaten egg whites mixing in mixer at low speed
  15. Increase speed to the maximum and continue beating for 5 minutes to obtain an Italian meringue
  16. gently add whipped cream with mango and meringue
  17. Mirror
  18. bloom gelatin in water
  19. in a saucepan, heat 1/2 mango puree with sugar, when the mixture starts to boil, put the gelatin and mix
  20. then add the remaining puree stir, and let cool 15 minutes at room temperature
  21. pour the mirror on the mango mousse and refrigerate for 5 hours
  22. decorate top with mango, whipping cream and mint leaves
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Here are some other fruit filled cakes you might like



Tres Leches Cake with Peaches

Tres Leches Cake with Peaches

lemon raspberry cake

lemon raspberry cake








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