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Mango Mousse Cake


  • 2 egg whites

  • 50g caster sugar

  • 2 egg yolks

  • 60g cake flour

  • Icing sugar – for dusting


  • 5g gelatin sheet

  • 150g mango puree

  • 30g caster sugar

  • 10ml lemon juice

  • 150ml whipping cream


  • 5g gelatin sheet

  • 120g mango puree

  • 50ml water

  • 20g caster sugar

  • 10ml lemon juice


  1. Base: Place egg whites in a mixing bowl. Whisk till foamy. Add sugar in in 3 additions and whisk till stiff peaks formed (meringue).

  2. Fold beaten egg yolks into meringue, followed by sifted flour, mix well.

  3. Transfer batter into a piping bag fitted with a round piping tip and pipe in a spiral motion onto a parchment paper lined baking tray. Dust icing sugar over.

  4. Bake in a preheated oven of 180degC for 10-15mins. Cut out according to the size of moulds used.

  5. Mousse: Soak gelatin in ice water for 5mins until softened.

  6. Place mango and sugar in a saucepan and cook over low fire until sugar dissolves. Add in gelatin and turn off fire. Mix well until gelatin dissolves.

  7. Transfer mango mixture into a mixing bowl and stir in lemon juice.

  8. Place cream in a mixing bowl. Place bowl in a bowl of ice and whisk till cream is ready.

  9. Fold cream into mango in 2-3 additions.

  10. Place BASE into prepared moulds and pour MOUSSE in all the way till about 4mm away from the brim. Chill until set.

  11. Top: Soak gelatin in ice water for 5mins until softened.

  12. Place the rest of the ingredients in a saucepan and heat till mixture is warmed. Stir in gelatin and mix till dissolves.

  13. Pour over set cakes and chill again until TOP is set.

  14. Wrap a warm cloth around the moulds to ease removal. Top with diced mango and mint leaf if desired.

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