Need a real mango treat? This Eggless Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango gel topping with a hit of mint in it. This summer try these delicious dessert recipes that will surely satisfy everyone’s taste buds.
What is Mousse?
A mousse is a soft cream prepared by incorporating air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.
Mousses are usually made with whipped egg whites, whipped cream, sugar, gelating, and flavors are added to enhance the taste of the mouse.
Check out my other recipes with Mangoes
If you’re looking for a fruity, light, and airy cake for your next special occasion, this is the cake for you. This masterpiece of a mousse cake will capture your eyes, heart, and taste buds! It’s been one of the most popular recipes on my blog, social media, and YouTube, all for a good reason. It’s not only beautiful, but it’s also delicious!
love making mousse cakes and this mango cake is especially fun to make! For the base, I start out with a fluffy sponge cake layer made of my vanilla cake premix, If you want to turn this cake into an easy, no-bake recipe, just make a golden digestive biscuits crust. Combine 1 1/2 cups of biscuit crumbs with 1/4 cup melted butter and press the mixture firmly into the bottom of the pan.
For the mango mousse, I use fresh mango puree, which adds so much incredible mango flavor. To make the mousse layer as light as possible, I fold in whipped cream. The mousse layer is set with unflavored gelatin. If you prefer, agar gelatin can also be used in this recipe! Make sure to add the gelatin to the mousse while it’s still hot, otherwise, the gelatin will clump together and cause the mousse to be lumpy.
Ingredients for Eggless Mango Mousse Cake
- 3/4 cup mangos chopped
- 1/4 cup sugar
- 1 cup non-dairy whipping cream
- 1 tsp mint essence
- 1/2 tsp gelatin
- 1 tbsp water
- 6′ inch vanilla sponge cake
- 3 tbsp mango gelatin
- 1 cup of water
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