Description
This Mango Mousse Cake is a delightful tropical dessert featuring a moist lime and coconut cake base topped with a light and airy mango mousse. Perfectly balanced with zesty lime and sweet mango flavors, this no-bake mousse layered on a baked cake base makes an impressive yet easy-to-make treat for gatherings or special occasions.
Ingredients
Lime Coconut Cake Base
- ¾ cup white granulated sugar (150g / 5.3oz)
- 2 large eggs, room temperature
- ⅓ cup neutral flavoured vegetable oil
- 1 tablespoon milk
- 165 g plain flour (all purpose flour) (1 ¼ cups / 5.8oz)
- ⅓ cup desiccated coconut (30g / 1oz)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of one large lime
Mango Mousse
- 1 cup thickened cream (or whipping cream or heavy cream), cold (250ml)
- 2 large ripe mangoes (you’ll need 2 ¼ cups puree)
- ¼ cup icing sugar (powdered sugar) (33g / 1.2oz)
- 1 teaspoon lime zest
- ¼ cup cold water (60ml)
- 2 teaspoons powdered gelatine
- Mango slices and shaved coconut for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 160°C (140°C fan) / 325°F. Line the base of an 8-inch springform pan with baking paper, grease the sides, and line those with baking paper as well to prevent sticking.
- Make Cake Batter: In a large bowl, whisk together the eggs and sugar until combined. Add the vegetable oil and milk, whisking again until smooth.
- Add Dry Ingredients: Add the plain flour, desiccated coconut, baking powder, and salt to the wet mixture. Whisk gently until just combined, then fold in the lime zest with a spatula.
- Bake Cake Base: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
- Flatten Cake Top: Once out of the oven, gently press the dome of the cake down with a glass to create a flat surface for the mousse topping.
- Cool Cake: Carefully release the spring clip but keep the outer ring on. Allow the cake to cool to room temperature, then chill in the fridge after 5-10 minutes room temp cooling to speed up the process.
- Whip Cream: Pour the cold thickened cream into a large mixing bowl and beat with an electric beater until stiff peaks form. Be careful not to overwhip to avoid graininess. Chill until needed.
- Prepare Mango Puree: Cut mango flesh from the skin and blend it in a food processor or blender until smooth. Measure out 2 ¼ cups of puree and set aside.
- Soften Gelatine: In a small saucepan, pour the cold water and sprinkle the gelatine powder evenly over the surface. Let it sit for 3-4 minutes to soften.
- Dissolve Gelatine: Heat the saucepan on low, stirring constantly until the gelatine has fully dissolved. Do not let it boil; remove from heat if bubbles form. Ensure no lumps remain.
- Mix Mango Gelatine: Add the icing sugar, lime zest, and dissolved gelatine mixture to the mango puree and whisk to combine thoroughly.
- Fold Mousse: Add about one-quarter of the mango mixture to the whipped cream. Using a spatula, gently fold it in without stirring to avoid deflating the cream. Repeat adding the mango mixture in portions until fully combined, scraping the bottom to incorporate all.
- Prepare Pan for Mousse: If using acetate strips, remove baking paper from the pan sides and place acetate strips along the inside circumference to prevent sticking and ease removal.
- Assemble Cake: Pour the mango mousse gently over the cooled cake base and gently shake the pan to level the mousse surface.
- Chill Cake: Refrigerate the cake for at least 4 hours, or preferably overnight, until the mousse is fully set.
- Serve: Run an offset spatula between the cake and pan edges to loosen if using baking paper. Unlock and remove the springform pan ring carefully, then peel off the baking paper or acetate strips. Decorate with mango slices and shaved coconut. Slice and serve.
Notes
- Use lime zest both in the cake base and mousse to add a refreshing citrus aroma.
- Room temperature eggs help create a better batter consistency.
- Gently folding the mousse is essential to maintain its light, airy texture.
- Do not overheat gelatine or let it boil to avoid lumps in the mousse.
- If acetate strips are unavailable, baking paper can be used to line the pan sides.
- Chilling the cake overnight improves mousse set and flavor melding.
