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Mango Mousse Cake

Eggless Mango Mousse Cake: Your New Favorite Tropical Treat

This Eggless Mango Mousse Cake is a refreshing tropical delight that's guilt-free, perfect for warm days and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Indian, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 cups Cake Flour Substitute with all-purpose flour for different texture.
  • 1 ts Baking Powder Leavening agent.
  • 1 ts Baking Soda Works with baking powder for airy texture.
  • 1/4 ts Salt Enhances flavor.
  • 1/2 cups Granulated Sugar Sweetens and keeps cake tender.
  • 1/2 cups Milk Use non-dairy milk if preferred.
  • 1/4 cups Oil Neutral oil like canola.
  • 1 ts Flax Egg Great egg substitute.
  • 1 ts Vanilla Extract Adds flavor.
For the Mango Mousse
  • 1 ts Gelatine Powder For structure.
  • 1/4 cups Cold Water Activates gelatine.
  • 2 cups Mango Chunks Ripe mangoes are key.
  • 1 cups Whipping Cream Chilled for best results.
  • 1/2 cups Powdered Sugar Sweetens and smoothes consistency.
For the Mango Curd
  • 1 cups Mango Chunks Fresh and ripe.
  • 1/4 cups Granulated Sugar Balances tartness.
  • 2 ts Cornstarch Thickening agent.
  • 1/4 cups Water Activates cornstarch.
  • 2 ts Unsalted Butter For a rich finish.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Saucepan
  • blender
  • whisk
  • Spatula
  • Sieve

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Line a 9" springform pan with parchment paper.
  2. In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. Add sugar, milk, oil, flax egg, and vanilla extract. Stir until smooth.
  4. Pour batter into the pan and bake for approximately 15 minutes until lightly browned.
  5. Let the cake cool completely.
  6. Bloom gelatine in cold water for about 5 minutes.
  7. Blend mango chunks until smooth, saving some for curd.
  8. Dissolve bloomed gelatine and mix with mango puree.
  9. Whip cream with powdered sugar until soft peaks, then fold in mango mixture.
  10. Pour the mousse over the cooled cake and smooth the top.
  11. Chill in the fridge while preparing the curd.
  12. Heat mango puree with sugar, combine cornstarch and water, then stir in and cook until thick.
  13. Off heat, mix in butter until smooth.
  14. Strain curd to eliminate lumps and cool slightly before pouring over mousse.
  15. Refrigerate for at least 12 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 180mgPotassium: 150mgSugar: 18gVitamin A: 540IUVitamin C: 30mgCalcium: 40mgIron: 0.5mg

Notes

Decorate with fresh mango slices or mint before serving for added freshness.

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