Golden Mango Vanilla Mousse Cake
A delightful blend of flavors featuring light, creamy mousse and ripe mango, perfect for summer gatherings or special celebrations.
Ingredients
For the Almond Sponge
- 1 cup almond flour
- 1 cup icing sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 tbsp melted butter
- 3 large egg whites
- 1 1/2 tbsp granulated sugar
For the Mango Gelée
- 1 cup mango puree
- 3 tbsp sugar
- 2 tsp gelatin (bloomed)
For the Vanilla Mousse
- 1 cup whole milk
- 1 vanilla bean split and scraped
- 4 large egg yolks
- 1/3 cup sugar
- 2 1/2 tsp gelatin
- 1 3/4 cups heavy whipping cream (semi-whipped)
For the Mango Glaze
- 3/4 cup mango puree
- 1/4 cup sugar
- 2 tbsp glucose syrup
- 2 tsp gelatin
For Decoration
- Fresh mango cubes for decoration
- Crispy pearls for decoration
- White chocolate spheres for decoration
- Tuile garnish for decoration
- Edible gold leaf optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking tray or rectangular mold with parchment paper.
- Make the almond sponge by whisking almond flour, icing sugar, and whole eggs until light and fluffy. Fold in the flour and melted butter.
- In a separate bowl, whip the egg whites with sugar until soft peaks form. Gently fold this mixture into the almond mixture to keep the batter airy.
- Spread the batter evenly into the prepared pan and bake for 12–15 minutes or until lightly golden. Let it cool completely.
Making the Mango Gelée
- Heat the mango puree and sugar in a saucepan until warm. Stir in the bloomed gelatin until dissolved.
- Pour this into an insert mold or shallow tray and chill until fully set.
Making the Vanilla Mousse
- Heat the milk with the vanilla bean until fragrant.
- In another bowl, whisk the egg yolks and sugar together.
- Slowly pour the warm milk into the yolks while whisking constantly. Return to the saucepan and cook gently until slightly thickened like crème anglaise.
- Remove from heat and stir in the gelatin until smooth. Cool this mixture to room temperature.
- Fold the semi-whipped cream into the vanilla mixture until silky and fluffy.
Assembling the Cake
- Assemble the Golden Mango Vanilla Mousse Cake by layering the almond sponge, vanilla mousse, mango gelée insert, and more mousse into your mold.
- Freeze the cake for at least 6 hours or overnight until firm.
Making the Mango Glaze
- Warm the mango puree, sugar, and glucose syrup together in a saucepan.
- Stir in the gelatin until glossy and smooth. Cool slightly before pouring it over the frozen cake.
Decorating the Cake
- Decorate with mango cubes, crispy pearls, white chocolate spheres, tuile pieces, and edible gold for an elegant finish.
- Serve slightly chilled for the dreamiest creamy texture and the most vibrant mango flavor.
Notes
Use fresh mango puree for the best flavor. Bloom your gelatin properly for the right mousse consistency. Be careful not to overwhip the cream while folding into the mousse.