Mango Mousse Cake
The Mango Mousse Cake Recipe is a luxurious dessert that combines soft sponge cake, silky mango mousse, and fresh tropical flavors. At craitworld, we believe homemade desserts should deliver professional bakery-quality results with simple ingredients. Moreover, this elegant cake is perfect for birthdays, summer celebrations, family gatherings, and festive occasions.
Unlike ordinary cream cakes, this recipe offers a delightful balance of airy mousse, moist sponge, and natural mango sweetness. Furthermore, the Mango Mousse Cake Recipe creates a refreshing dessert that looks impressive while remaining easy to prepare. As a result, every slice delivers rich flavor, smooth texture, and irresistible tropical freshness.
The secret to achieving a stable and silky mousse lies in Crait Glycerol Mono Stearate (GMS). Acting as a premium emulsifier, it improves aeration, enhances cream stability, and creates professional bakery-style textures. Additionally, Crait GMS is widely used in cakes, pastries, whipped toppings, mousses, ice creams, and confectionery products.
Whether prepared for summer parties or festive family dinners, this Mango Mousse Cake Recipe delivers stunning presentation and exceptional taste. Finally, it allows home bakers to create restaurant-quality desserts with confidence.
Ingredients for Mango Mousse Cake Recipe
For the Eggless Sponge Cake
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup milk
- ½ cup vegetable oil
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp Crait Glycerol Mono Stearate (GMS)
- ¼ tsp salt
For the Mango Mousse
- 2 cups fresh mango puree
- 2 cups whipping cream, chilled
- ½ cup icing sugar
- 1 tsp lemon juice
- 1 tsp Crait GMS, dissolved in 2 tbsp chilled milk
- 1 tsp vanilla essence
For Decoration
- Fresh mango cubes
- Mint leaves
- White chocolate curls
- Mango glaze (optional)
Step-by-Step Method
1. Prepare the Cake Batter
In a large bowl, combine flour, baking powder, salt, and Crait Glycerol Mono Stearate (GMS). Afterwards, mix the dry ingredients evenly.
2. Mix the Wet Ingredients
Whisk together milk, sugar, vegetable oil, and vanilla extract until smooth. Meanwhile, ensure that the sugar dissolves completely.
3. Prepare the Sponge
Gradually combine the wet and dry ingredients to form a lump-free batter. Consequently, the Mango Mousse Cake Recipe develops a soft and airy sponge base.
4. Bake the Cake
Pour the batter into a greased cake tin and bake at 180°C for 28–30 minutes. Allow the sponge to cool completely before slicing it into two layers.
5. Prepare the Mango Puree
Blend ripe mangoes into a smooth puree and add lemon juice for freshness. Furthermore, strain the puree if you prefer an extra silky texture.
6. Dissolve Crait GMS
Mix Crait GMS with chilled milk until fully dissolved and smooth. As a result, the mousse remains stable and creamy for longer.
7. Whip the Cream
Beat chilled whipping cream with icing sugar and vanilla essence until soft peaks form. Additionally, avoid over-whipping to maintain a light texture.
8. Prepare the Mango Mousse
Fold the mango puree and dissolved Crait GMS into the whipped cream. Mix gently to preserve the airy consistency of the mousse.
9. Assemble the Cake
Place one sponge layer inside a cake ring, spread a generous layer of mango mousse, and cover it with the second sponge layer. Afterwards, spread the remaining mousse evenly on top.
10. Chill and Decorate
Finally, refrigerate the cake for at least four hours. Decorate with fresh mango cubes, mint leaves, white chocolate curls, and optional mango glaze before serving.
