Mango-Orange Mousse Cake

Mango-Orange Mousse Cake

  • Prep Time: 30 mins
  • Total Time: 45 mins
  • Servings: 10

    • About This Recipe

    “When mangoes are in season this is one of the first things I make with them. It’s an impressive dessert, worth the extra effort.”

    Ingredients

    Cake

  • 1/2 cupsifted cake flour
  • 1/2 teaspoonbaking powder
  • 2largeeggs
  • 2largeegg yolks
  • 1/2 cupsugar
  • 2tablespoonsunsalted butter, melted

    • Mango Mousse

  • 1/4 cuporange liqueur
  • 1packageunflavored gelatin
  • 2 1/2 lbslarge ripe mangoes, peeled,pitted,chopped
  • 1/2 cupsugar
  • 1cupchilled whipping cream

    • Frosting

  • 1cupchilled whipping cream
  • 1tablespoonpowdered sugar
  • 1 1/2 teaspoonsorange liqueur

    • Garnish

  • 1 1/2 cupssliced almonds, toasted
  • 1ripe mango, , peeled,pitted,sliced

    • Directions

  • For cake—————–.
  • Position rack in center of oven and preheat to 400°F.
  • Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Line bottom of cake pans with waxed paper.
  • Butter paper and dust lightly with flour.
  • Sift flour and baking powder into medium bowl.
  • Using electric mixer, beat eggs and yolks in large bowl until frothy.
  • Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
  • Fold in flour mixture.
  • Fold 1 heaping tablespoon batter into melted butter.
  • Fold butter mixture back into batter.
  • Divide batter between prepared pans.
  • Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
  • Cool cakes completely in pans on rack.
  • For Mousse———————.
  • Pour liqueur into small bowl; sprinkle gelatin over.
  • Let gelatin soften 10 minutes.
  • Puree mangoes in processor.
  • Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
  • Add sugar to mango puree in processor and blend well.
  • Set bowl of gelatin in saucepan of simmering water.
  • Stir until gelatin dissolves.
  • Add gelatin mixture to mango in processor and blend.
  • Whip cream in large bowl to soft peaks.
  • Fold in mango mixture.
  • Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Spread mango mousse over cake.
  • Place second cake layer atop mousse.
  • Press lightly.
  • Wrap tightly with plastic and refrigerate at least 4 hours.
  • (Can be prepared 1 day ahead.) For Frosting————————Ø© .
  • Whip cream until soft peaks form.
  • Add sugar and liqueur and beat until firm peaks form.
  • Release pan sides.
  • Transfer cake to platter.
  • Frost top and sides of cake with whipped cream mixture.
  • Press almonds onto sides.
  • Garnish top with mango slices.
  • Brush mango with reserved puree.

    • Reviews

  • “Really nice cake layers that are perfect after an overnight set. Used Dole frozen mango b/c it is always sweet and never has stringy fibers – with no added sugar. Cointreau is the perfect liqueur. I made the mistake of not setting overnight & so I did not get a firm enough set for pretty slicing (whoa!) but great taste. Gone by the second evening! Next time I plan to reduce the whipped cream in the mango puree and try for a firmer set (thinking more like the lemon layer on lemon meringue pie). Will definitely make again – comes together really fast but needs that overnight chill or even maybe a freeze. (but it is mighty hot here)”

  • “I made this for my grandson birthday and he really enjoyed it. I found the mousse not to have a lot of flavor, maybe because of the mangoes.I will make it again but make sure I have really ripe mangoes and I think I’ll use mango liquor. thanks”

  • “this review is for the mango mousse only (I used it with other cakes). The consistency is excellent. I reduced the amount of sugar by half (make the mousse taste somewhat bland, I should have stuck with the recipe for this part). I increased the cream from 1 cup to 1 1/4 cup (another mistake because it diluted the mango flavor, I will reduced cream to 3/4 cup next time). I think the mousse has a mild taste and is best layering with other fruits (mango, peach, strawberry etc.) and chiffon cake or sponge cake.”

  • “I tried this & it came out YUMMM!!!! The cake was very light & airy and the mouse was SO Yummmoooooo and I really like the hint of orange. I didn’t have Orange liqueur so used fresh orange juice & it worked fine.Will be making again.”

  • “I couldn’t resist making this.I like mangoes and I like mousse cakes! I doubled the cake recipe here just to be sure since my spring cake pan’s big, used orange juice/puree instead of liqueur and splenda, also lessened the sugar in the mousse because the mangoes are sweet enough. I couldn’t wait either for 4 hours to chill, so I placed it in the freezer for 30 minutes, then back to the fridge then ate it right away. lol It’s so good and I’m pretty sure that the orange liqueur would have been much better. In the meantime, this worked for me! Thanks for sharing!”

  • “I’ve been looking for a good Mousse recipe and am glad that this recipe did not disappoint me. I will just have to add extra sugar next time to balance the sour taste of the mangoes.Thanks for sharing this delicious Mousse recipe.”

  • “I would take the Mango Mousse recipe and apply it to other fruits!Just add more gelatine if the fruit has more juice in it.Works great!”

  • “I’ve never bake a mousse cake before, but amazingly it turns out beautifully and soooo yummy! However Isubstituted some of the ingredients to 1 cup of ready packed mango puree and orange juice instead of liquer. But I guess I should have lessen the sugar as it’s a bit too sweet for me. I also find that leaving the cake in the freezer overnight will make it more firmer and nicer. I’m going to make it again defintiely! Thanks for the marvelous recipe Mirj! :)”

  • “What an amazing light, delicious cake.A bit of effort but well worth it, one family member asked me where I bought this, then when I said I made it he begged for the recipe.Thank you so much for this, I highly recommend it…..thanks again…Anne”

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