In the mood for mangoes, give this mango mousse tres leches cake a twirl. A very simple recipe that tastes so light and refreshing. If you love mangoes, you are sure to love this extra moist cake bursting with flavors.
I used the Nordic Ware Charlotte Cake Pan which looks like you have carefully arranged ladyfinger biscuits. The space in the middle allows you get to creative and I thought this would be perfect for filling the mango mousse fusion cake.
Let the cake come to room temperature before you soak it. So make sure to place the cake in the platter/cake board you are serving on before you soak. ( I have posted the cake board below that I use for most of my cakes).
I also bought my mango extract, and mango pulp from an Indian grocery store. I just picked up the pulp they had but you can use kesar, alphonso or whatever flavor of mangoes you prefer. You can also make your own puree/pulp.
I love to have fun and get creative with my cakes so used mango peel to make a rose for decoration. Recipe is simple so give it a try and you will not be disappointed.
Mango Mousse Tres Leches Cake
- ¾ cup all purpose flour or Bob’s Red Mill Gluten Free Flour (Can use 1 cup if you decide not to use coconut flour)
- ¼ cup coconut flour (optional)
- 2 tsp baking powder
- 1 cup sugar
- 10 tbsp oil
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp mango flavor/extract
- ⅛ cup mango pulp/puree
Milks To Soak Cake
- ½ cup milk or almond milk
- ¼ cup heavy whipping cream
- 5 tbsp sweetened condensed milk I like to use the bottle instead of cans so I can use as needed and don't have to waste a whole can
- 1 cup mango puree I bought mine at an Indian store
- 1 cup heavy cream
- 1 tsp gelatin powder or agar agar powder
- 3 tbsp hot water
- Powdered sugar (per taste) Make sure its powdered so the mousse is not grainy
2 cubed Mangoes for topping ( optional)
- Preheat oven to 300° F. Grease cake pan
- Lets bake the cake first and then while its baking we will make the mango mousse
- With a hand mixer whisk together oil and sugar until light and fluffy. Add the eggs (one at a time), then vanilla extract, mango puree and mango flavor mixing until incorporated.
- Add all the dry ingredients(flour/baking powder) and mix thoroughly.
- Pour the batter into the pan. Lightly bang the pan on the counter to evenly spread the batter.
- Bake at 300° for 35/40 minutes or until toothpick comes out clean (make sure to test the center) as oven temps
- The cake should be lightly golden brown.
- Remove the cake pan and place on a cake board/serving platter
- Mix the three types of milk together with a spoon and make sure the condensed milk has blended with the other two.
- Taste and add more condensed milk if more sweetness is needed
- Allow the cake to come to room temperature
- Sprinkle the cake with the milk mixture and let it soak in ( the longer it soaks the better)
- Dissolve the gelatin/agar agar powder in hot water
- Add to mango puree and mix well
- Using a hand mixer whip the heavy cream for approximately 3 or 4 minutes till peaks have formed.
- Gently fold in the mango gelatin mix into the cream. Do it in a couple of batches
- Taste and see if some sugar is needed in your mix. Sweetness will depend on the type of mangoes you used for your puree.
Assembling The Cake
- Scoop the mousse on the cake
- Add some fresh cubed mangoes if in season or can choose to leave it plain
- Take some puree and add a couple of tbsps of water and a tsp of powdered sugar if needed . Taste to make sure its sweet and not tart
- Drizzle the diluted puree mix lightly over the mangoes.
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.