Are you in for a refreshing summer dessert?? Today I’m bringing one of my favorite recipes – Eggless Mango Mousse Cake! It’s delicious, refreshing, light as air, and so pretty looking!!
Let me share something about myself here. I’m a huge fan of Mangoes! They come in great variety, and each type has a unique taste, texture, and color. Every year I eagerly wait for summer to kick in so that I can relish mangoes for a few months.
This recipe differs from those as it is a mini-sized mousse cake and is more like an elegant dessert rather than a giant layered cake.
The texture of the cake is so soft and smooth, and why would it be? It is layered with the most delicious silky and cloud-like mousse, that too eggless; sounds almost unreal, no?
I’m sure if you are a mango fan like me, you will absolutely love this yummy mousse cake too.
Why You’ll Love This Recipe?
- All About Mangoes: This cake is all about giving that ever-lasting mango taste in a unique way. The vanilla sponge is paired with mango mousse and topped with fresh mango pieces. It provides a subtle but excellent mango flavor.
- Great Texture: You will experience the freshness from authentic mango pieces, light and smooth texture from the mousse, and a soft bite from the sponge, all these unique and different textures in one dessert.
- Crowd-pleaser: The dessert is going to be the talk of the party whenever you host one. I’m sure everyone is a mango fan (who isn’t?), and the dessert will be loved by all, whether kids or adults.
- Easy To Make: The cake does not involve various steps of assembly. You just need to assemble the sponge layer in a ring, followed by the mousse layer, and set it. Later garnish and serve. It’s that easy. Unlike regular layers cakes, it involves no time-consuming method of assembly.
Important Ingredients Used In The Recipe
- Mango: It is quite obvious that we will be using fresh juicy seasonal mangoes for the dessert. Choose the right mango. It must be ripe, sweet, and should have a nice color. Since we are using mango puree for the mango curd, I would recommend to make your own fresh mango puree.
- Curd: Being an eggless dessert, the sponge needs curd for it to be soft and fluffy. The sponge recipe doesn’t have any condensed milk, as we want the sponge to be very soft and fluffy. Condensed milk cakes are a little denser in nature when compared to curd-based cakes.
- Buttermilk: To make the cake rise well and have a soft texture, I’ll be using instant buttermilk, which is made using milk and apple cider vinegar. It gives the richness and softness the cake needs.
- Cornstarch: Mango curd needs to be like a thick custard. Hence cornstarch is added to make the mango curd mixture thick.
- Agar agar: Agar agar is required in the mango mousse so that the mousse can be set when refrigerated. Usually, gelatin is used for this purpose, but we are making our dessert vegetarian friendly; hence no gelatin can be used. Agar agar is a vegetarian substitute for gelatin.
- Whipping Cream: Non-dairy whipping cream is used for the mousse as well as for the garnish on top.
How To Make Mango Mousse Cake
Preparation: We will be making three elements for the dessert- cake sponge, mango curd-based mousse, and garnish. Collect ingredients and tools for each component separately and weigh them correctly. Preheat the oven to 180c (OTG mode: upper rod + lower rod + fan). Prepare a 5-inch ring by cling wrapping it twice, greasing it with oil from the inside, and placing butter paper at the bottom.
Method For Vanilla Sponge
Make Buttermilk: Start by making the buttermilk first. Mix milk and apple cider vinegar in a small bowl and stir. Keep it aside for the milk to curdle a little.
Creaming: In a different bowl, cream unsalted butter and castor sugar until the mixture becomes pale and fluffy.
Add Curd and Vanilla Essence: To the creamed mixture, add curd and vanilla essence. Mix everything well.
Sieve Dry ingredients: Sieve all dry ingredients, flour, baking powder, baking soda, and salt in a new bowl. Give it a stir.
Make Batter: Now add the sifted dry ingredients mixture and the buttermilk into the butter-cure mixture alternatively in batches. Ensure that the batter is smooth and lump-free.
Bake: Pour the batter into the prepared ring and bake at 180°C(OTG mode: lower rod only) for 15 – 20 minutes or until a toothpick comes out clean when inserted in the center.
Method For Mango Curd
Heat Curd Mixture: Take mango puree, sugar, lemon juice, and salt in a saucepan. Place on medium heat and start cooking the mixture, stirring continuously. Make sure the sugar melts.
Make Corn flour Slurry: While the mixture is heating, prepare corn flour slurry by mixing water and corn flour.
Add Slurry to Mixture: Once the mango mixture starts to boil, add the slurry and mix it in, stirring continuously. Cook this till it bones thick.
Add butter: As soon as the curd becomes thick, remove it from the heat and add butter. Mix to blend it in.
Cool: Transfer the mango curd into a bowl and let it cool down.
Method For Mango Mousse
Add Agar Agar: Before the mango curd cools down, add the agar agar powder to it and mix. The curd must be hot while mixing the agar-agar so that it gets dissolved.
Whip the Cream: Take the non-dairy whipping cream in a bowl and beat it till you get soft peaks.
Add Mango curd: After whipping the cream, fold in the cooled mango curd and mix it well.
Method For Assembly
De-mould Sponge: De-mould the cooled sponge from the ring and trim the edges and top to make an even layer.
Set the Sponge Layer: Place a 5-inch round ring on a cake board. Put the trimmed sponge layer inside the ring and set.
Add mousse: Pour the prepared mango mousse onto the sponge and fill it to the top. Spread the mousse evenly and set it in the freezer for 4 – 5 hours.
De-mould cake: Once the mousse has been set, remove it from the freezer and remove the ring by heating the outside using a heat gun or blow dryer.
Garnish: Whip some whipping cream till soft peaks and transfer it to a piping bag fitted with an open star nozzle. Pipe dollops of cream on top edges and place mango pieces alternatively. Finally, garnish with some mint leaves.
Chef’s Tips For The Recipe
Tip For Mango Curd.
Refrain from overcooking the curd, as it may get too thick and lump-like. Only cook till the mixture gets thick enough, just like a custard.
Adding agar-agar to the hot curd is crucial. The powder won’t be activated and dissolve if the curd is cool, and hence the mousse won’t set.
Importance Of A Cake Ring To Assemble.
Since we are placing a thick mousse layer, we need the ring for the mousse to set. It cannot be assembled without a ring. Also, while de-molding the mousse cake, place the heat gun at a little distance and only heat it for a short time. We do not want the mousse to melt.
How To Store Mango Mousse Cake
The mousse cake must be kept in the fridge in an airtight. It should be consumed within three days.
You can store the cake sponge separately in the fridge for a week and in the freezer for a month. The mousse also can be stored separately in the fridge for 4 – 5 days and a month in the freezer
More Easy Recipes
We have many more dessert recipes that you can choose from:
Frequently Asked Questions
I would recommend only curd based recipe for this dessert. Some eggless recipes have condensed milk in them, which makes the cake a little more dense than the curd one.
It will be better to use fresh homemade mango puree. However, if you are making this dessert during non-season, you may also use store-bought puree.
In case you need more mango flavor, you can add mango essence or even puree to the sponge
- 68 g All-purpose flour
- 50 g Castor sugar
- A pinch of Baking powder
- 2 g Baking soda
- A pinch of Salt
- 28 g Unsalted butter
- 7 g Curd
- 60 g Milk
- 3 g Apple cider vinegar
- ¼ tsp Vanilla essence
For Mango Curd
- 150 g Mango puree
- 40 g Castor sugar
- 1 tbsp Corn starch
- 7 g Water
- A pinch of Salt
- ½ tbsp Lemon juice
- 15 g Unsalted butter
- 150 g Whipping cream
- 100 g Mango curd
- 3 g Agar agar
- Whipped cream
- Mint leaves
- Square chopped mangoes
- Preheat the oven to 180°C (OTG mode: upper rod + lower rod + fan). Prepare a 5-inch ring by cling wrapping it twice, greasing it with oil, and placing a butter paper at the bottom.
- Mix apple cider vinegar with milk and let it sit for a few minutes. Curdling the milk can take some time. Remember, the milk should be at room temperature; cold milk won’t curdle.
- Now, cream unsalted butter and sugar in a mixing bowl until it gets light and fluffy.
- Add in curd and vanilla essence, and mix again.
- In a different bowl, sieve dry ingredients that are all-purpose flour, baking powder, baking soda, and salt.
- Now, to make the batter, add sifted dry ingredients and buttermilk alternatively to the creamed butter and sugar mixture, starting from dry ingredients and ending with dry ingredients.
- Pour the smooth, lump-free batter into the prepared 5-inch ring.
- Bake it at 180°C (OTG mode: lower rod only) for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
For Mango Curd
- Heat mango puree, lemon juice, sugar, and salt in a saucepan at medium flame.
- Meanwhile, in a small bowl, mix corn flour and water to make a slurry.
- When the mango puree mixture starts boiling, add the slurry and mix vigorously. Cook this until it gets thick.
- Once the curd gets thick, remove it from the heat, then add soft butter.
- Transfer it to a bowl and let it cool down.
- Add agar-agar to the hot mango curd and keep aside to cool. Ensure that the powder has dissolved properly
- Beat whipping cream until a soft peak is achieved.
- Fold in the cooled mango curd to make the mousse. Blend everything well.
- De-mold the cake from the ring and trim the top a little.
- Place a 5-inch round ring on a cake base, then place the sponge inside the ring.
- Now, pour the mousse on top of the sponge. Fill it to the top and smooth it out. Keep the cake in the freezer to set for 4 – 5 hours.
- De-mould the mousse cake by running a heat gun/ blow dryer through the outer part of the ring and then lifting the ring.
- Beat some whipping cream till soft peaks and transfer it to a piping bag fitted with an open star nozzle. Now pipe dollops of whipped cream and place chopped mangoes alternatively.
- Lastly, place mint leaves randomly on top to garnish.
- Prep Time: 50 to 60 minutes
- Freeze time: 4 to 5 hours
- Cook Time: 15 to 20 minutes