Mango Raspberry Mousse Cake (Print)
Luscious tropical dessert with airy mango and vibrant raspberry mousse layers on delicate sponge base, topped with fresh fruit.
# What You Need:
→ Sponge Cake Base
01 - 3 large eggs
02 - ¾ cup granulated sugar
03 - ¾ cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 2 cups ripe mango flesh, diced
07 - ¼ cup granulated sugar
08 - 2 tablespoons fresh lime juice
09 - 1 cup heavy whipping cream, chilled
10 - 2 teaspoons powdered gelatin
11 - 3 tablespoons cold water
→ Raspberry Mousse
12 - 1 ½ cups fresh or frozen raspberries
13 - ¼ cup granulated sugar
14 - 1 tablespoon fresh lemon juice
15 - ¾ cup plus 2 tablespoons heavy whipping cream, chilled
16 - 1 ½ teaspoons powdered gelatin
17 - 2 tablespoons cold water
→ Decoration
18 - Fresh mango slices
19 - Fresh raspberries
20 - Fresh mint leaves
# How to Make:
01 - Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar in a mixing bowl until pale and fluffy, approximately 5 minutes. Add vanilla and salt. Gently fold in flour until just combined. Pour into prepared pan and bake 12 to 15 minutes until golden and springy. Cool completely in pan.
03 - Sprinkle gelatin over cold water and let soften for 5 minutes. Puree mango with sugar and lime juice until smooth. Heat puree gently in saucepan without boiling, then stir in gelatin until dissolved. Cool to room temperature. Whip cream to medium peaks and fold gently into cooled mango mixture. Spread over cooled sponge base. Refrigerate 30 minutes to set.
04 - Sprinkle gelatin over cold water and let soften for 5 minutes. Puree raspberries with sugar and lemon juice, then strain to remove seeds. Heat puree gently, stir in gelatin until dissolved, and cool. Whip cream to medium peaks and fold into cooled raspberry mixture. Gently spread over set mango layer. Refrigerate at least 3 hours until fully set.
05 - Carefully release cake from springform pan. Decorate with fresh mango slices, raspberries, and mint leaves before serving.
# Expert Advice:
01 -
- The texture is somewhere between eating a cloud and tasting sunshine itself
- People will literally gasp when you slice into those layered colors
- It manages to feel fancy enough for weddings but casual enough for Tuesday nights
02 -
- Each layer needs to be completely set before adding the next one or they will blend together
- Room temperature ingredients for the sponge make a huge difference in texture
- Overwhipped cream will make your mousse grainy instead of silky
03 -
- Tap the pan gently on the counter after spreading each mousse layer to release any air bubbles
- For the cleanest slices, use a knife dipped in hot water and wiped clean between each cut