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Mango Passion Fruit Mousse Cake

Mango Passion Fruit Mousse Cake Recipe

Pinklady
The mousse cake originated in France, renowned for its culinary finesse. Over the years, bakers around the globe have experimented with tropical flavors, resulting in the delightful Mango Passion Fruit Mousse Cake. Its bright, summery taste makes it a favorite in tropical regions and beyond.
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Cook Time 1 hour
Course Dessert
Cuisine French
Servings 10 Slices
Calories 280 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • 9-inch springform pan
  • Whisk
  • Saucepan
  • Offset spatula

Ingredients
  

For the Sponge Cake Base:

  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp vanilla extract

For the Mango Passion Fruit Mousse:

  • 2 ripe mangoes (pureed, about 1 cup)
  • ½ cup passion fruit pulp (about 3-4 fruits)
  • 1 cup heavy cream (chilled)
  • ½ cup powdered sugar
  • 2 tsp unflavored gelatin
  • 3 tbsp water (to dissolve gelatin)

For the Glaze:

  • ¼ cup passion fruit pulp
  • 1 tbsp sugar
  • 1 tsp unflavored gelatin
  • 2 tbsp water

Instructions
 

  • Prepare the Sponge Cake Base
    Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
    In a bowl, whisk together eggs and sugar until pale and fluffy.
    Sift in flour, baking powder, and salt. Gently fold to combine.
    Add vanilla extract and mix until just incorporated.
    Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
    Let the cake cool completely before moving on to the mousse.
  • Make the Mango Passion Fruit Mousse
    Dissolve the gelatin in 3 tablespoons of water and let it bloom for 5 minutes. Heat gently until fully dissolved.
    In a large bowl, combine mango puree, passion fruit pulp, and powdered sugar.
    Stir in the dissolved gelatin.
    Whip the heavy cream until soft peaks form. Fold the whipped cream into the mango-passion fruit mixture.
    Spread the mousse evenly over the cooled sponge cake base.
    Refrigerate for 3-4 hours or until set.
  • Prepare the Passion Fruit Glaze
    Dissolve gelatin in 2 tablespoons of water. Heat gently until dissolved.
    Combine passion fruit pulp and sugar in a small saucepan. Heat until sugar dissolves.
    Stir in the gelatin and let the mixture cool slightly.
    Pour the glaze over the set mousse layer and refrigerate for another hour.
  • Serve and Enjoy
    Carefully remove the cake from the springform pan. Slice and serve this tropical masterpiece chilled. Garnish with fresh mango slices or edible flowers for added elegance.

Video

Keyword Mango Passion Fruit Mousse Cake Recipe