Best Mango Cake Ever

Ingredients

• 380 g Frozen Mango (thawed, then cooked until soft)
• 30 g Granulated Sugar (for cooking mango puree)
• 2 sheets Gelatin Sheets (4 g total, for mango‑passion fruit gelee)
• 125 g Mango Puree (from cooked mango, for gelee)
• 45 g Passion Fruit Puree (fresh or frozen, for gelee)
• 20 g Granulated Sugar (for gelee)
• 90 g Silikomart Zen 100 Mango Chunks (frozen mango pieces to embed in gelee)
• 22 g Cake Flour (sifted, for almond sponge)
• 70 g Almond Powder (finely ground, for almond sponge)
• 2 large Eggs (room temperature, for sponge batter)
• 90 g Egg Whites (about 3 large egg whites, for meringue)
• 45 g Granulated Sugar (for meringue, added in three batches)
• 18 g Unsalted Butter (melted, folded into sponge batter)
• 3 sheets Gelatin Sheets (6 g total, for mango mousse)
• 200 g Heavy Cream (chilled, for mousse)
• 200 g Mango Puree (for mousse)
• 50 g Granulated Sugar (for mousse)
• 100 g Unsalted Butter (softened, for glaze base)
• 50 g Powdered Sugar (for glaze base)
• 0.5 large Egg (about 25 g, for glaze base)
• 3 g Vanilla Extract (pure vanilla)
• 0.2 g Salt (pinch, for glaze base)
• 135 g All‑Purpose Flour (for shortbread‑like base)
• 30 g Almond Powder (for base dough)
• 75 g Water (for glaze syrup)
• 160 g Granulated Sugar (for glaze syrup)
• 160 g Corn Syrup (light corn syrup for glossy glaze)
• 6 sheets Gelatin Sheets (12 g total, for glaze)
• 105 g Condensed Milk (sweetened condensed milk)
• 160 g White Chocolate (chopped, for glaze)
• 1 drop Food Coloring (Yellow) (optional, for glaze color)
• 15 ml Vodka (for colored glaze spray, optional)
• 1 drop Food Coloring (Red) (for airbrushing, optional)
• 1 drop Food Coloring (Green) (for airbrushing, optional)

Instructions

1. Prepare Mango Puree

   Place the thawed frozen mango in a saucepan, add 30 g sugar, and cook over medium heat until the mango is soft. Transfer to a food processor and blend until smooth.

   Time: PT10M

   Temperature: Medium heat

2. Make Mango‑Passion Fruit Gelee

   Soak 2 gelatin sheets in cold water for 5 minutes. In a small saucepan combine 125 g mango puree, 45 g passion fruit puree, and 20 g sugar; heat gently until sugar dissolves. Remove from heat, squeeze excess water from gelatin and melt it into the warm puree. Stir well, then pour into the Silikomart Zen 100 mold with the frozen mango chunks scattered inside. Freeze until solid (about 30 minutes).

   Time: PT15M

3. Bake Almond Sponge

   In a mixing bowl whisk together 22 g cake flour, 70 g almond powder, and 2 whole eggs until smooth. In a separate bowl beat 90 g egg whites until foamy, gradually add 45 g sugar in three additions, and continue beating to stiff peaks. Fold one‑third of the meringue into the flour‑egg mixture, then gently fold in the remaining meringue. Finally fold in 18 g melted butter. Spread the batter in a 30 × 22 cm pan and bake at 375 °F for 8‑9 minutes.

   Time: PT15M

   Temperature: 375°F

4. Prepare Mango Mousse

   Soak 3 gelatin sheets in cold water (5 min). In a bowl whip 200 g heavy cream to soft peaks. Warm 200 g mango puree with 50 g sugar until sugar dissolves, then remove from heat. Squeeze gelatin sheets and melt them in the microwave (10‑15 seconds). Cool the gelatin mixture to about 30 °C and whisk into the mango‑sugar mixture. Fold the whipped cream into the mango mixture in two portions.

   Time: PT12M

5. Assemble Layers

   Remove the set gelee from the silicone mold and place it on top of the baked almond sponge. Pipe a layer of mango mousse over the gelee, then return the cake to the freezer to set (about 20 minutes). Pipe a second layer of mousse over the frozen gelee and smooth the surface. Freeze the assembled cake until firm.

   Time: PT20M

6. Make White‑Chocolate Glaze

   In a saucepan combine 75 g water, 160 g sugar, and 160 g corn syrup; bring to a boil and simmer for 5 minutes. Remove from heat, add 6 soaked gelatin sheets (squeezed) and stir until dissolved. Stir in 105 g condensed milk, then melt in 160 g white chocolate until smooth. Add a few drops of yellow food coloring and blend with a hand blender. Strain through a fine mesh sieve to remove air bubbles and refrigerate overnight.

   Time: PT20M

7. Prepare Shortbread‑Style Base

   Cream together 100 g softened butter and 50 g powdered sugar until light. Add 25 g egg, 3 g vanilla extract, and a pinch of salt; mix well. In a separate bowl combine 135 g all‑purpose flour and 30 g almond powder; sift and add to the butter mixture. Form a dough, wrap in plastic, and refrigerate for 1 hour.

   Time: PT15M

8. Bake Base and Finish

   Preheat oven to 350 °F. Roll the chilled dough to 3‑4 mm thickness, cut to fit the frozen mousse cake, and place on a baking sheet. Bake for 12‑15 minutes until lightly golden. Warm the chilled glaze to 33‑34 °C, then pour over the frozen mousse cake, tapping the tray to release air bubbles. Allow glaze to set, then optionally airbrush with red and green food‑color‑mixed vodka glaze for a decorative finish.

   Time: PT20M

   Temperature: 350°F

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

32 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Frozen Mango: Fresh ripe mango, peeled and diced
• Instead of Granulated Sugar: Caster sugar
• Instead of Gelatin Sheets: Powdered gelatin, 1 tsp
• Instead of Mango Puree: Store‑bought mango puree
• Instead of Passion Fruit Puree: Passion fruit juice, reduced
• Instead of Granulated Sugar: Caster sugar
• Instead of Silikomart Zen 100 Mango Chunks: Fresh mango cubes, frozen
• Instead of Cake Flour: All‑purpose flour (slightly less tender)
• Instead of Almond Powder: Almond meal
• Instead of Eggs: Egg replacer (for vegan version)
• Instead of Egg Whites: Aquafaba (1 ¼ cup)
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Gelatin Sheets: Powdered gelatin, 1 ½ tsp
• Instead of Heavy Cream: Whipping cream
• Instead of Mango Puree: Store‑bought mango puree
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsalted Butter: Margarine
• Instead of Powdered Sugar: Confectioners’ sugar
• Instead of Egg: Egg substitute
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Salt: Sea salt
• Instead of All‑Purpose Flour: Cake flour
• Instead of Almond Powder: Almond meal
• Instead of Granulated Sugar: Caster sugar
• Instead of Corn Syrup: Glucose syrup
• Instead of Gelatin Sheets: Powdered gelatin, 3 tsp
• Instead of Condensed Milk: Evaporated milk + sugar
• Instead of White Chocolate: Milk chocolate (will change color)
• Instead of Vodka: Water (no alcohol)

Equipment Needed

• Food Processor
• Stand Mixer or Hand Mixer
• Mixing Bowls
• Saucepan
• Microwave
• Hand Blender
• Fine Mesh Sieve
• Silikomart Zen 100 Silicone Mold
• 30 cm × 22 cm Baking Pan
• Piping Bag with Tip
• Oven
• Freezer
• Refrigerator
• Airbrush Compressor (optional)

Critical Steps — Do Not Skip

• Soaking and properly melting gelatin sheets for each layer.
• Folding the meringue into the almond sponge batter without deflating.
• Cooling gelatin mixture to ~30 °C before folding into whipped cream.
• Freezing each layer completely before adding the next.
• Maintaining glaze temperature at 33‑34 °C for a smooth finish.

Chef Tips from the Video

• Sift the flour and almond powder together for a lighter sponge.
• Use a chilled piping bag for the mousse to keep it firm while piping.
• For a brighter color, use natural fruit powders instead of artificial food coloring.
• Place a sheet of parchment paper under the silicone mold to catch any overflow.

Troubleshooting

Storage

Refrigerator: Store the assembled cake, covered, for up to 2 days.

Freezer: Can be frozen tightly wrapped for up to 1 month.

Room temperature: Not recommended; glaze may soften and mousse may melt.

Make-Ahead Tips

• Prepare the mango‑passion fruit gelee a day ahead and keep frozen.
• Mousse can be made 12‑24 hours in advance and stored in the refrigerator.
• Glaze can be made the night before; simply warm to 33‑34 °C before use.
• Bake the shortbread base up to 2 days ahead and keep sealed.

Frequently Asked Questions