Heavenly Mango Raspberry Mousse (Printer-friendly)
Light and airy layers of tropical mango and vibrant raspberry mousse atop a tender sponge base, crowned with fresh fruit for a stunning presentation.
# What You'll Need:
→ 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
# How To Make It:
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 the pan.
03 - Soften gelatin in cold water for 5 minutes. Puree mango with sugar and lime juice until smooth. Heat puree gently in a saucepan without boiling, then stir in gelatin until dissolved. Cool to room temperature. Whip cream to medium peaks and fold into cooled mango mixture. Spread over cooled sponge base. Refrigerate 30 minutes to set.
04 - Soften gelatin in cold water for 5 minutes. Puree raspberries with sugar and lemon juice, then strain to remove seeds. Heat puree gently, stir in gelatin until dissolved, and cool. Whip cream to medium peaks and fold into cooled raspberry mixture. Gently spread over set mango layer. Refrigerate at least 3 hours until fully set.
05 - Carefully release cake from the springform pan. Decorate with fresh mango slices, raspberries, and mint leaves before serving.
# Expert Tips:
01 -
- The mango and raspberry layers look like edible sunshine when you slice into them
- Its lighter than air but still feels special enough for celebrations
- You can make it ahead and pull it out like a kitchen magician when guests arrive
02 -
- The mousse layers must be completely cool before you add the whipped cream or it will deflate
- Each layer needs to set before adding the next or they will swirl together instead of staying distinct
- Run your knife under hot water before slicing to get those clean perfect layers in every slice
03 -
- Put your mixing bowl and whisk in the freezer for 10 minutes before whipping cream for faster results
- Taste both fruit purees before adding gelatin and adjust sugar because fruit sweetness varies wildly