Soy-Free Mango Mousse Cake
Indulge in the tropical delights of this Soy-Free Mango Mousse Cake, a luscious dessert that’s as creamy as it is wholesome. Featuring a nutty almond flour crust and a velvety mango mousse layer made with fresh mango purée, this cake strikes the perfect balance between light and indulgent. The recipe excludes soy, relying on simple ingredients like heavy cream and gelatin to create its airy texture and vibrant flavor. With a stunning garnish of fresh mango slices, this no-fuss chilled dessert is ideal for warm-weather gatherings or special celebrations. Ready in just 40 minutes of prep, this gluten-friendly treat is a showstopper that will leave everyone craving seconds!
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Ingredients
- 150 grams Almond flour
- 75 grams Butter, melted
- 30 grams Powdered sugar
- 300 grams Fresh mango purée
- 250 milliliters Heavy cream
- 10 grams Gelatin powder
- 50 milliliters Water, cold
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 100 grams Fresh mango slices
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a bowl, mix together almond flour, melted butter, and powdered sugar. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Step 3
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from oven and let it cool completely.
Step 4
In a small bowl, sprinkle gelatin powder over cold water and let it bloom for about 5 minutes.
Step 5
Transfer the fresh mango purée to a saucepan, add the granulated sugar, and heat over medium-low heat. Stir until the sugar dissolves and the mixture is warm, but not boiling.
Step 6
Add the bloomed gelatin to the mango mixture and stir until the gelatin is completely melted and incorporated. Remove from heat and allow to cool to room temperature.
Step 7
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
Step 8
Gently fold the whipped cream into the cooled mango-gelatin mixture, combining thoroughly to avoid deflating the whipped cream.
Step 9
Pour the mango mousse over the cooled almond crust, smoothing the top with a spatula for an even layer.
Step 10
Chill the cake in the refrigerator for at least 4 hours, or until set.
Step 11
Once the mousse has set, gently remove the cake from the springform pan and transfer to a serving platter.
Step 12
Garnish the top of the mousse cake with fresh mango slices before serving.
Nutrition Facts
| Serving size | (1069.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3014.6 |
| Total Fat 220.2g | 0% |
| Saturated Fat 94.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 413.7mg | 0% |
| Sodium 111.6mg | 0% |
| Total Carbohydrate 222.8g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 190.3g | |
| Protein 44.6g | 0% |
| Vitamin D 37.0IU | 0% |
| Calcium 382.1mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 697.3mg | 0% |
Source of Calories