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–+ servings
MANGO MOUSSE CAKE placed on a cake stand

Mango Mousse Cake

5 from 1 vote
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Prep Time 1 hour
Cook Time 25 minutes
assemble 1 hour
Servings 8

Ingredients
  

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

Mango Mousse

  • 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

Instructions
 

Mango Mousse

  • 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.

Cake

  • 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.

Assembling

  • 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!
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