Mango Raspberry Mousse Cake (Print Page)
Luscious layers of tropical mango and vibrant raspberry mousse on delicate sponge, crowned 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 - Mint leaves
# Directions:
01 - Preheat the 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 to touch. Cool completely in the pan.
03 - Sprinkle gelatin over cold water and let soften for 5 minutes. Puree mango with sugar and lime juice until completely smooth. Transfer puree to saucepan and warm gently without boiling. Remove from heat and stir in softened gelatin until fully dissolved. Allow mixture to cool to room temperature.
04 - Whip heavy cream to medium peaks. Gently fold whipped cream into cooled mango mixture until no white streaks remain. Spread mango mousse evenly over cooled sponge base. Refrigerate for 30 minutes until set.
05 - Sprinkle gelatin over cold water and let soften for 5 minutes. Puree raspberries with sugar and lemon juice. Press through fine mesh sieve to remove seeds. Warm strained puree gently without boiling. Remove from heat and stir in softened gelatin until dissolved. Allow mixture to cool to room temperature.
06 - Whip heavy cream to medium peaks. Gently fold whipped cream into cooled raspberry mixture until uniform. Carefully spread raspberry mousse over set mango layer. Refrigerate for at least 3 hours until completely firm.
07 - Release cake from springform pan. Arrange fresh mango slices, raspberries, and mint leaves on top. Serve chilled for optimal texture.
# Expert Tips:
01 -
- The way the tropical mango sweetness dances with tart raspberry creates a flavor combination people literally talk about for days
- Despite its stunning restaurant quality appearance, it comes together faster than you would expect
02 -
- Each mousse layer must be completely chilled before adding the next or they will blur together
- Releasing the springform too early will cause the sides to collapse, ruining that clean restaurant look
03 -
- Wrap a kitchen towel around the outside of the springform pan while chilling to prevent any subtle leaks
- Place the pan on a flat baking sheet before filling to catch any potential overflow