EGGLESS MANGO MOUSSE CAKE

Welcome to my kitchen, where every recipe tells a story and every dish is infused with love. Today, I’m thrilled to share a treasured creation that has become a favourite in my home: Eggless Mango Mousse Cake. This dessert holds a special place in my heart, as it captures the essence of summer in every decadent layer.

Picture this: a delicate vanilla sponge base, soaked in the sweetness of fresh mango milkshake, topped with a layer of silky smooth mango mousse and topped with mango jelly. As you indulge in this heavenly treat, I hope you’ll feel the warmth of sunny days and the joy of gathering with loved ones around the table.

WHAT YOU’LL LOVE ABOUT THIS

• Rich mango flavor
• Eggless
• Light and airy
• No-bake
• Customizable

INGREDIENTS USED IN EGGLESS MANGO MOUSSE CAKE

• Vanilla cake

The base of the mousse cake is a soft vanilla sponge cake. For this recipe, I have used my eggless vanilla cake recipe. The vanilla cake acts as the foundational layer of the mousse cake, providing a sturdy base that supports the layers of mousse and jelly above. This helps maintain the cake’s shape and makes it easier to slice and serve. Soaking the vanilla sponge with mango milkshake ensures that the cake remains moist and flavourful. This step also helps integrate the flavours throughout the cake.

• White chocolate

White chocolate adds a rich, creamy, and sweet flavour that complements the fruity mango puree. It balances the tanginess of the mango with its milky sweetness, creating a more complex and satisfying taste profile.  White chocolate ganache, once mixed with the whipped cream and mango puree, helps to stabilize the mousse, giving it a light yet firm consistency that holds its shape well. I have used this chocolate but you can use any thats available to you.

• Whipping cream

Whipped cream incorporates air, making it light and fluffy. This is essential for creating the mousse, as it gives the dessert its characteristic airy and smooth texture, making it delightful and easy to eat. Whipped cream adds volume to the mousse. When mixed with the mango puree and white chocolate ganache, it helps to expand the mixture, creating a larger, more substantial filling that holds its shape when set. Whipped cream helps to retain moisture in the mousse, ensuring that the dessert remains soft and doesn’t dry out.

• Fresh cream

Some amount of fresh cream is also added to the white chocolate before adding it all to the whipped cream. Fresh cream gives a smooth and homogenous texture when combined with chocolate and doesn’t let the white chocolate solidify when mixed with whipped cream. It also gives a rich flavour to the whole dessert. I use D’lecta fresh cream to make this mango mousse cake.

• Mangoes

Mangoes are used in various forms in this recipe. Incorporating mango puree introduces a fresh fruit element to the dessert, making it more refreshing and dynamic. Mango puree provides a vibrant, tropical flavour that is central to the dessert. The puree infuses the mousse with the aromatic qualities of fresh mangoes as well.

On the contrary, adding fresh mango slices as garnish on top makes this dessert more flavourful and appealing.

• Mango jelly

Mango jelly provides an additional concentrated layer of mango flavour. The bright, translucent mango jelly adds a stunning visual element to the dessert. When placed on top of the mousse cake, it creates a beautiful, glossy layer that makes the dessert look more enticing and professional. The jelly introduces a firm yet smooth texture that contrasts with the light and airy mousse and the spongy cake base. The jelly brand I used is linked here.

EQUIPMENTS USED IN MAKING EGGLESS MANGO MOUSSE CAKE

Basic equipment includes mixing bowls in various sizes for whipping cream, mixing ganache, and combining ingredients, as well as an electric mixer (either a stand mixer or a hand mixer) for whipping the cream to stiff peaks.

My set of Measuring Cups and Measuring Spoons always come in handy and are the most important part of any recipe.

For the mould to set in the mousse cake, I use an 8-inch spring form pan which is so easy to use and even clean.

Additional equipment consists of a cutting board and knife for chopping white chocolate and slicing mango for garnish, and a mixer grinder to make smooth mango puree.

RELATED RECIPES FROM THE BLOG

1. EGGLESS VANILLA CAKE

2. EGGLESS BROWNIE MOUSSE CAKE

3. OMBRE CHOCOLATE MOUSSE

TIPS TO MAKE THIS EGGLESS MANGO MOUSSE CAKE

1. Stop as soon as you reach stiff peaks for whipping cream to prevent the cream from becoming grainy.
2. Ensure the fresh cream is just simmering and not boiling, as boiling can cause the white chocolate to seize when mixed.
3. Let the ganache cool to room temperature before mixing it with the whipped cream to avoid melting the cream.
4. Ensure the mango puree is smooth and not too watery, as excess moisture can affect the mousse’s texture.
5. Cover the cake with plastic wrap to prevent it from absorbing any fridge odours.
6. Use a sharp knife to cut thin, even slices of mango for garnishing.

EGGLESS MANGO MOUSSE CAKE

 

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Ingredients

• ¾ cup whipping cream
• ½ cup mango puree
• ⅓ cup fresh cream, warm
• 1 cup (175g) white chocolate, chopped
• 8-inch vanilla cake
• ⅓ cup mango milkshake, for soaking
• Mango jelly
• Mango slices, for garnish
• Mint leaves, for garnish

Instructions

1. Add whipping cream in a bowl and whip using an electric mixer till stiff peaks.
2. To make the white chocolate ganache, start by heating fresh cream in a saucepan set over medium heat. Once it comes to a slight simmer, immediately take it off the heat and pour over 1 cup of chopped white chocolate. Mix till its smooth and lump free. Let it come to room temperature.
3. Now, add the mango puree and cooled white chocolate ganache to the whipped cream and whisk well until everything is nicely incorporated.
4. ⁠Take an 8-inch springform pan and lay vanilla sponge carefully at the bottom.
5. Pour mango milkshake evenly all over the sponge and let the sponge soak it.
6. Now, take the mousse filling and spread it evenly over the sponge layer. Tap the pan a few times to get rid of any air bubbles. Refrigerate for 4-6 hours or overnight.
7. ⁠Meanwhile, make mango jelly as instructed on the packet and set it in a 5-inch cake ring or round mould with is smaller in size from the springform pan.
8. ⁠Once the jelly and mousse are set, carefully place the jelly on top of the mousse cake and garnish with thin slices of mango and mint leaves all around.

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If you like my Eggless Mango Mousse Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!