Mango and passion fruit mousse cake

A refreshingly light dessert with a taste of the exotic from the mango and passion fruit.

This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this mango and passion fruit dessert below!

RECIPE (10 servings):

Sponge cake:
4 eggs (room temp)
120g plain flour
120g sugar
40g butter (melted)
250ml hot water.

Mango mousse:
400g mango puree
150g diced mango cubes
300g full fat cream
16g gelatin powder
50ml hot water
3 tbsps icing sugar

Mango & passion fruit glaze:
100g mango puree
Pulp from 3 passion fruits
3g gelatin powder
3 tbsps hot water.

Sponge cake:

You will need two 8×8″ square tins. Pre-heat oven to 170C. Line baking tins with baking paper. In a large bowl, whisk eggs lightly with the sugar. In another bowl, pour in hot water then warm up egg/sugar mixture in a bain-marie until warm, whisking occasionally. Remove mixture from bain marie then beat at high speed with an electric mixer until white and fluffy. Incorporate the flour in two parts, mix to fully combine. Pour in the melted butter and mix the batter until smooth. Transfer batter equally in to the tins and bake for around 15 mins. Let the cakes cool before chilling in the fridge for an hour. 

Mango mousse:

Dissolve gelatin in hot water, mix well. Whip the cream with icing sugar until soft peak forms. Heat the mango puree in a saucepan until warm, remove from heat and add the dissolved gelatin, mix well. Fold the mango mixture in to the cream until well combined.

Mango & passion fruit glaze:

Dissolve gelatin in hot water, mix well. Pulse the mango puree and passion fruit pulp in a blender, then stir in the gelatin. Using a 7×7″ cake ring, trim the edges of the cakes to fit. With a base plate at the bottom, place one layer of cake in the cake ring, pour mango mousse over, add in diced mango, cover with another layer of mousse. Place 2nd cake layer on top, cover with remaining mousse. Chill in the fridge for 1 hour. Once set, pour the glaze evenly over the top then chill again for at least 3 hours.

I decorated the cake borders with white chocolate, and I haven’t included it in the recipe as it’s optional and, for me, it was more for decorative purposes (although the white chocolate definitely works here!).


Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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