Mango Mousse Cake

Total Time Prep: 50 min. + chilling Bake: 20 min. + cooling
Yield 16 servings
Test Kitchen Approved
Mango mousse cake tastes like sunshine, which means it's perfect for a special summer dessert or for fighting off the winter blues.

Ingredients

  • CAKE:
  • 2 egg whites, room temperature
  • 1/2 cup sugar
  • 2 tablespoons canola oil
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • MANGO PUREE:
  • 4 cups chopped peeled mango
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • MOUSSE:
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. Let egg whites stand at room temperature for 30 minutes.
  2. Place oven rack in lowest position. Preheat oven to 350°.
  3. In a large bowl, beat sugar, canola oil, sour cream and vanilla extract until smooth and fluffy, 2-3 minutes. In a small bowl, whisk together flour, baking powder and salt. Gradually add dry ingredients to batter; add milk until well combined.
  4. With clean beaters, beat egg whites on high until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  5. Pour batter into a greased 8-in. springform pan; smooth the top. Bake until cake springs back when lightly touched, 20-25 minutes. Cool completely in pan.
  6. For mango puree, in a large saucepan, combine mango, sugar and lemon juice. Cover and cook on medium-low until fruit has softened, 10-12 minutes. Remove from heat; let cool. Use an immersion blender to puree until smooth. In a small bowl, bloom gelatin in water for 1 minute; stir into mango mixture until gelatin is dissolved. Transfer to a glass bowl; rest glass bowl in an ice bath. Let chill 8-10 minutes, stirring frequently. Set aside.
  7. In a large bowl, beat heavy cream at medium-high speed until fluffy, 5-6 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar and vanilla extract until stiff peaks form, 2-3 minutes. Fold 1/3 of the mango puree into whipped cream until just combined.
  8. Spread mango mousse on top of cooled cake. Cover; refrigerate at least 4 hours or overnight. If desired, top with additional fresh mango.

Nutrition Facts

1 each: 203 calories, 11g fat (6g saturated fat), 28mg cholesterol, 84mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 3g protein.

This light and moist cake's fruitful flavors will take you right to the tropics. Dallops of mango puree and a heavy whipping cream-based mousse make each bite melt-in-your-mouth delicious. —Sue Draheim, Waterford, Wisconsin
Recipe Creator

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