Heavenly Mango Raspberry Mousse Cake (Print)
A luscious layered dessert with tropical mango and vibrant raspberry mousse on delicate sponge, topped with fresh fruit
# Ingredient list:
→ Sponge Cake Base
01 - 3 large eggs
02 - ¾ cup granulated sugar
03 - ¾ cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - Pinch of salt
→ Mango Mousse
06 - 2 cups ripe mango flesh, diced
07 - ¼ cup granulated sugar
08 - 2 tablespoons fresh lime juice
09 - 1 cup heavy whipping cream, chilled
10 - 2 teaspoons powdered gelatin
11 - 3 tablespoons cold water
→ Raspberry Mousse
12 - 1½ cups fresh or frozen raspberries
13 - ¼ cup granulated sugar
14 - 1 tablespoon fresh lemon juice
15 - ¾ cup plus 2 tablespoons heavy whipping cream, chilled
16 - 1½ teaspoons powdered gelatin
17 - 2 tablespoons cold water
→ Decoration
18 - Fresh mango slices
19 - Fresh raspberries
20 - Fresh mint leaves
# Directions:
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 12–15 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. Gently heat puree in saucepan without boiling, then stir in gelatin until dissolved. Cool to room temperature. Whip cream to medium peaks and gently fold into cooled mango mixture.
04 - Spread mango 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, then strain to remove seeds. Gently heat puree, stir in gelatin until dissolved, and cool. Whip cream to medium peaks and fold into cooled raspberry mixture.
06 - Gently spread raspberry mousse over set mango layer. Refrigerate at least 3 hours until fully set.
07 - Carefully release cake from pan. Decorate with fresh mango slices, raspberries, and mint leaves before serving.
# Expert Tips:
01 -
- The contrast between tangy raspberry and creamy mango creates pure magic in every bite
- It looks like you spent hours on something that comes together with mostly hands-off chilling time
02 -
- Let each mousse layer set completely before adding the next or they will blend together
- Room temperature puree is crucial because hot puree can deflate your whipped cream
03 -
- Strain both fruit purees through a fine mesh sieve for the silkiest mousse texture
- Whip your cream just to medium peaks so it does not separate when folded into the fruit puree