Picture this layers of silk, sweet and creamy mango mouse with a bright juicy tropical mango flavor... sandwiched between layers of moist, tender and light vanilla cake. Then decorated with slices of mango and any beautiful flowers you have in your garden for the most beautiful summer cake yet. This rustic yet beautiful cake will make your summer days just a little more bright.
This summer I have been on a mango kick, which might be because me and my husband went to Hawaii this year! I know we are so lucky. If you have ever been there you know what i mean when I say there is something just so specifically special about Hawaii. it gives you just this magical feel that you want to last forever. We went about three months ago now but I'm still holding on to those tropical vibes and flavors.
So it is the end of August and we are aproching september, and that is when alot of us start switching over from summer to fall. and believe me im tempted. i love fall as much as the next girl... pumkin sented candles, PSL's, fall decor.... its the best time of the year. So usually I am the first to make that switch over to fall. But I think because I had such an incredible summer this year (i mean i went to hawaii) i want to hold onto it for just alittle bit longer. so my bakes this week are still super summery and i am getting good use out of those last few weeks that the grocery stores will have fresh mangos in it.
HOW TO MAKE MANGO MOUSSE CAKE
To make mango Mouse Cake i suggest you start with the mouse so it has time to set. Start by pouring your mangos in a food processor. Then in a small bowl whisk together your water and corn starch until combined. set both aside. Then in a medium pot add your coconut milk, whole milk and sugar. cook on medium heat until sugar is melted and mixture is simmering. Make sure to stir continuously so you do not burn the bottom of your mixture. once simmering remove from heat and add your mango puree and cornstarch mixture. Mix until combined and then add your mixture back to the stove and cook on medium high heat until lightly boiling. once boiling continue to cook and stir until mixture thickens (about 10- 15 minutes). then turn of heat and let mixture cool to room temp. Then in the bowl of a stand mixer whip up your heavy cream on high until you get soft peeks (looks like whipped cream). Then once milk mixture is completely cooled fold in your whipped cream. If the mixture is too hot it will deflate your whipped cream so do not make this mistake! Your mousse is done! Let is rest in the fridge for at least one hour so it will continue to thicken up.
Now make your vanilla cake! This part is even easier. In a large own whisk together your sugar, oil, eggs, sour cream, buttermilk, and vanilla. Then add your flour, salt and baking powder. no need for separate bowls just add and whisk until combined. Now line two 8 inch round cake pans with parchment paper, and divide your bather evenly between the two of them. Bake these cakes at 350 degrees for 25 minutes or until the centers come out dry. Let cakes cook completely, and then assemble your cake! More detailed instructions on how to assemble your cake are in the directions below. I then like to leave this cake naked for a rustic look and then top it with some fresh mangos and some flowers from my garden. and there you have it... a beautiful summer easy yet impressive mango mousse cake!
HOW TO MAKE MANGO MOUSSE CAKE WITHOUT GELATIN
So my mango mousse cake uses corn starch instead of gelatin. Corn starch gives my mouse a more "mouse like" texture rather then a jello like texture. it is more smooth, airy and creamy yet thick enough to hold up on the cake. I also fine it easier to use and almost always have it in my pantry. To use the corn starch you want to start my making a slurry, so in a small bowl whisk to gather ½ cup of corn starch and ½ cup water until combined. Then add this slurry to your mouse mixture and bring it to a boil, whisking on medium high heat for about 15 minutes to allow it to thicken. corn starch needs heat in order for it to work its magic and thicken your mousse. Once done let your mouse chill in the fridge for at least an hour in order to finish thickening and you are done!
MANGO MOUSE CAKE INGREDIENTS AND SUBSTITUTIONS
MANGOS. so mangos give this cake the fruity refreshing tropical flavor profile. i recommend using fresh mangos for the brightens flavor but if you are out of season you can always use frozen. i would defrost these first and then puree them.
CORNSTARCH. This is the thickening agent used to make our mango mouse the proper consistency.
HEAVY CREAM. I add whipped heavy cream to my mouse at the end to take it from more of a pudding consistency to a more silky mousse consistency which works best for this cake.
COCONUT MILK. I love the hidden flavor of coconut in this cake, but it is very subtle. if you prefer you can always switch this out and use all whole milk instead.
VEGETABLE OIL. In my cake i use vegetable oil instead of butter. I do this because it has a higher fat content which make for an extra moist cake. but you can alway switch this out for butter or even do 50/50 butter and oil. make sure to use a flavorless oil like vegetable oil so you don't alter the flavor of your cake.
BUTTERMILK. I use butter milk in almost all my cakes because it make for an extra moist cake and a light and airy one. if you don't have this you can always switch it out for whole milk but i highly recommend finding it if you want that super moist cake.
SOUR CREAM. sour cream also makes for a SUPER moist cake and i always add some because its a way to add moisture to my batter without adding too much water content.
VANILLA. The cake flavor is vanilla so the quality of your vanilla extra matters so much here. I never use imitation and if you even have the money for real vanilla beans that would be even better.
Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Mango Mousse Cake
- 1 cup sugar
- 1 cup vegetable oil
- 2 eggs
- ½ cup sour cream
- ¾ cup buttermilk
- 1 tablespoon vanilla
- 2 ½ cups flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 3 mangos (4 if you want to decorate the top)
- 1 can coconut milk (14 oz)
- ½ cup whole milk
- 2 cups sugar
- ½ cup cornstarch
- ½ cup water
- 1 cup heavy cream
- Start by making the mousse. In a food processor, add your mangos (peeled and diced) and puree them until smooth. set aside
- In a medium pot add your coconut milk, whole milk and sugar. Cook on medium heat until sugar is melted and mixture come to a simmer. make sure to continuously stir so that your mixture does not burn.
- Once mixture is lightly bubbling remove it from the heat and add your pureed mangos
- in a small bowl mix together your cornstarch and water and whisk until combined. Now add this mixture to your milk mixture. Mix until all combined.
- Place back on the stove and cook on medium high heat until boiling. Stir continuously so that the mixture does not burn. once it starts boiling, cook until the mixture thickens significantly. this should be about 10- 15 minutes. and again keep stiring .
- Once thickened remove from heat and let cool down to room temperature. you can place this in the fridge to speed up the process.
- In the bowl of a stand mixer, add your heavy cream and whip on high until you reach soft peeks (looks like whipped cream).
- Once your milk mixture is cooled down, whisk it again one more time to smooth it out. Then fold in your whipped cream.
- Let your mousse cool in the fridge for at least one hour and it should continue to thicken.
- In a large bowl whisk together your sugar, oil, eggs, sour cream, buttermilk, and vanilla. Then add your flour, salt and baking powder and whisk until combined.
- Line two 8 inch cake pans with parchment paper. preheat your oven to 350 degrees. Pour batter evenly into these two pans.
- bake your cakes for 25 minutes or until the centers come out clean. remove from oven and let cakes completely cool before assembling the cake.
- Remove your cakes from the pans.
- using a sharp knife, Carefully trim off some of the top of each cake in order to flatten the tops of your cake.
- Place your mango mousse into a piping bag with a 1" round tip (or just cut about a 1" round yourself)
- Using the cake stand/ platter of your choice start assembling your cake.
- Place one cake in the center of your stand. On-top of that pipe a thick layer of mousse (you should use about half of your mousse) and then smooth it out. Now place this stand/cake in the fridge or freezer for about 1 hour in order to let your mousse set. (this will significantly help you assemble the cake properly so do not skip this). Once set take it back out and place your second cake layer on-top. Then on-top of that pipe another thick layer of mousse (using the remainder of your mousse) and then smooth it out. If you have any mousse left over you can use it to run your knife along the sides of your cake if desired or leave it completely naked. (this cake is suppose to be naked so the sides will be left empty and look rustic). Immediately place cake back in the fridge or freezer for about another hour in order to let the mousse set up again.
- once set. I like to decorate the top of my cake with some left over mango pieces (diced and or sliced up). serve and enjoy!