Low Sodium Mango Mousse Cake

Indulge in the tropical decadence of this Low Sodium Mango Mousse Cake, a guilt-free dessert that perfectly balances lightness with luscious flavor. This recipe features a moist, buttery cake base paired with a velvety mango mousse, made from fresh mango puree and whipped cream for an irresistibly smooth texture. To keep it heart-healthy, the recipe uses unsalted butter and limits sodium without sacrificing taste. A hint of vanilla enhances the natural sweetness, while freshly sliced mangoes provide a bright, decorative finish. Perfect for summer gatherings or a light dessert option, this low-sodium treat is as visually stunning as it is delicious. Set aside about 75 minutes of active prep-and-bake time, plus a quick chill, to create this crowd-pleasing showstopper that serves 8.

Nutriscore Rating: 51/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 120 grams All-purpose flour
• 1 teaspoon Baking powder
• 60 grams Unsalted butter
• 150 grams Granulated sugar
• 3 pieces Large eggs
• 1 teaspoon Vanilla extract
• 80 ml Whole milk
• 200 ml Fresh mango puree
• 250 ml Whipping cream
• 50 grams Powdered sugar
• 10 grams Gelatin powder
• 3 tablespoons Cold water
• 100 grams Fresh mango slices

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper.

Step 2

In a bowl, whisk together the flour and baking powder, and set aside.

Step 3

In a large mixing bowl, beat the unsalted butter and granulated sugar together until creamy and pale.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture, until just combined.

Step 6

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 7

Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 9

In the meantime, bloom the gelatin by sprinkling it over 3 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes.

Step 10

Gently heat the bloomed gelatin in a microwave or over a double boiler until fully dissolved.

Step 11

In a separate bowl, whip the cream until soft peaks form, then add the powdered sugar and mango puree. Mix until well combined.

Step 12

Slowly add the dissolved gelatin to the mango mixture, mixing well to ensure even distribution.

Step 13

Place the cooled cake back in the springform pan. Pour the mango mousse over the cake layer, spreading it evenly.

Step 14

Refrigerate the cake for at least 4 hours or until the mousse is set.

Step 15

Once set, gently remove the sides of the springform pan. Decorate the top with fresh mango slices just before serving.

Nutrition Facts

Serving size	(1226.9g)

Amount per serving	% Daily Value*
Calories	2966.6

Total Fat 154.8g	0%
Saturated Fat 86.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 950.8mg	0%
Sodium 808.2mg	0%
Total Carbohydrate 346.3g	0%
Dietary Fiber 8.1g	0%
Total Sugars 245.8g
Protein 44.6g	0%

Vitamin D 156.3IU	0%
Calcium 250.7mg	0%
Iron 9.0mg	0%
Potassium 988.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 6.0%

Carbs: 46.8%