Heavenly Mango Raspberry Mousse Cake (Printable)
Tropical mango meets vibrant raspberry in this luscious layered mousse on delicate sponge, topped with fresh fruit.
# What You Need:
→ Sponge Cake Base
01 - 3 large eggs
02 - ¾ cup granulated sugar
03 - ¾ cup all-purpose flour
04 - 1 tsp vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 2 cups ripe mango flesh, diced
07 - ¼ cup granulated sugar
08 - 2 tbsp fresh lime juice
09 - 1 cup heavy whipping cream, chilled
10 - 2 tsp powdered gelatin
11 - 3 tbsp cold water
→ Raspberry Mousse
12 - 1 ½ cups fresh or frozen raspberries
13 - ¼ cup granulated sugar
14 - 1 tbsp fresh lemon juice
15 - ¾ cup heavy whipping cream, chilled
16 - 1 ½ tsp powdered gelatin
17 - 2 tbsp cold water
→ Decoration
18 - Fresh mango slices
19 - Fresh raspberries
20 - Mint leaves
# How to Make It:
01 - Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper.
02 - Beat eggs and sugar until pale and fluffy, about 5 minutes. Add vanilla and salt. Gently fold in flour until just combined. Pour into prepared pan and bake 12 to 15 minutes until golden and springy. Cool completely in pan.
03 - Soften gelatin in cold water for 5 minutes. Puree mango with sugar and lime juice until smooth. Heat puree gently in saucepan without boiling. Stir in gelatin until dissolved. Cool to room temperature.
04 - Whip chilled cream to medium peaks. Gently fold into cooled mango mixture. Spread mousse evenly over cooled sponge base. Refrigerate 30 minutes to set.
05 - Soften gelatin in cold water for 5 minutes. Puree raspberries with sugar and lemon juice. Strain through fine mesh sieve to remove seeds. Heat puree gently, stir in gelatin until dissolved, and cool to room temperature.
06 - Whip chilled cream to medium peaks. Fold gently into cooled raspberry mixture. Spread evenly over set mango layer. Refrigerate at least 3 hours until fully set.
07 - Carefully release cake from springform pan. Decorate top with fresh mango slices, raspberries, and mint leaves. Serve chilled.
# Expert Tips:
01 -
- The contrast between tangy raspberry and sweet mango creates the perfect balance of flavors
- Despite looking like a bakery masterpiece, each layer comes together with simple techniques
- It tastes even better after chilling overnight, making it ideal for stress-free entertaining
02 -
- The gelatin must be completely dissolved before mixing with cream or you will get grainy texture
- Each mousse layer must be fully set before adding the next or layers will blur together
- Cream and equipment must be cold or the mousse will not hold proper structure
03 -
- Run a thin knife around the pan edge before releasing the springform for clean sides
- When folding whipped cream into fruit puree, use a spatula and cut through the center rather than stirring around the edges