Mango Mousse Cake

Mango Mousse Cake
Servings: 12 Prep 45 mins Chill 5 hrs


  • 1 prepared poundcake (about 12 ounces), thawed if frozen
  • 2/3 cup raspberry jam
  • 3 envelopes unflavored gelatin
  • 1/2 cup plus 6 tablespoons water
  • 2 mangoes, pitted, peeled, diced
  • 3 tablespoons orange liqueur
  • 1 teaspoon grated fresh ginger
  • 3/4 cup sugar
  • 2 tablespoons powdered egg whites (or equivalent to 3 whites)
  • 1 cup heavy cream, whipped

Make It

1. Trim crust off cake. From bottom, horizontally cut four 1/2-inch-thick slices. Spread each with 2 tablespoons jam; stack. Cut in half lengthwise, then crosswise into eighths.

2. Grease 9-inch springform pan. Arrange cake stacks against side of pan around base; stand on edge so jam lines are vertical; place stacks, jam edge to plain edge. Crumble remaining cake into center. Using waxed paper, press firmly in even layer. Remove paper; gently spread remaining jam over cake layer. Refrigerate. (Can be made 2 days ahead; refrigerate.)

3. Soften gelatin in 1/2 cup water in small saucepan, 5 minutes. Heat, stirring, until gelatin has dissolved.

4. Puree mangos, liqueur, ginger and 1/4 cup of the sugar in processor. Transfer to bowl; add gelatin. Chill, stirring often, until thick like egg whites.

5. Beat powdered whites and 6 tablespoons water in bowl to form soft peaks. Gradually beat in remaining 1/2 cup sugar to form stiff peaks. Fold into mango mixture. Fold in whipped cream. Scrape into prepared pan. Chill 5 hours or overnight to set.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 316, Fat, total (g): 13, chol. (mg): 90, carb. (g): 47, pro. (g): 5, sodium (mg): 145, Percent Daily Values are based on a 2,000 calorie diet.