Heavenly Mango Raspberry Mousse Cake (Print)
Luscious layered mango and raspberry mousse on delicate sponge base, crowned with fresh fruit
# What You’ll 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 (approximately 10 ounces)
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 (approximately 7 ounces)
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 (optional)
# How To Make:
01 - Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper, ensuring complete coverage of the bottom and sides.
02 - Beat eggs and granulated sugar in a mixing bowl until pale and fluffy, approximately 5 minutes. Add vanilla extract and salt. Gently fold in flour until just combined. Pour batter into prepared pan and bake for 12 to 15 minutes, until golden brown and springy to the touch. Allow to cool completely in the pan.
03 - Sprinkle powdered gelatin over cold water and let soften for 5 minutes. Puree diced mango with granulated sugar and lime juice until completely smooth.
04 - Gently heat mango puree in a small saucepan without boiling. Remove from heat and stir in softened gelatin until fully dissolved. Let mixture cool to room temperature. Whip heavy cream to medium peaks and gently fold into cooled mango mixture.
05 - Spread mango mousse evenly over cooled sponge base. Refrigerate for 30 minutes until set.
06 - Sprinkle powdered gelatin over cold water and let soften for 5 minutes. Puree raspberries with granulated sugar and lemon juice, then strain through fine mesh sieve to remove seeds.
07 - Gently heat raspberry puree in a small saucepan without boiling. Remove from heat and stir in softened gelatin until fully dissolved. Let mixture cool to room temperature. Whip heavy cream to medium peaks and gently fold into cooled raspberry mixture.
08 - Carefully spread raspberry mousse over the set mango layer. Refrigerate for at least 3 hours or until completely firm and set.
09 - Carefully release springform ring and remove parchment paper. Decorate top with fresh mango slices, fresh raspberries, and mint leaves if desired. Serve chilled.
# Expert Tips:
01 -
- It tastes like sunshine caught in silk, impossibly light yet decadently rich
- The mango raspberry combination is the kind of flavor pairing that makes people pause and ask what you did differently
- It looks like something from a French patisserie but comes together in manageable steps
02 -
- Each mousse layer must set completely before adding the next or youll end up with marble swirls instead of distinct stripes
- Fold the whipped cream in gently, over mixing deflates the air and makes dense gummy mousse instead of clouds
03 -
- Tap your springform pan firmly on the counter after spreading each mousse layer to release any air bubbles
- Run a thin knife around the edge before releasing the springform, it helps the sides release cleanly