Mango Raspberry Mousse Cake is a light, layered dessert featuring a crispy pistachio cake base, creamy mango and white chocolate mousse, and a tart raspberry jelly top. The combination of textures and bright summer flavors makes it an elegant showstopper.
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Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
In a large bowl add eggs and sugar. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
Gradually fold in ground pistachio, flour and in the end incorporate melted butter.
Pour the batter into the prepared pan and bake for about 15-17 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.
It needs time to cool before preparing the raspberry mousse. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Add the gelatin over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature while you prepare the rest.
Place chocolate and cream into a small heatproof bowl and melt over bain-marie. When melted remove from heat and add chopped pistachio.
Use a 8 inch (20cm) cake ring to cut the edges of the cake.
Line the cake ring with acetate sheet and place the ring on the serving platter. Add the pistachio cake. Spread chocolate pistachio over the cake and set aside or refrigerate until you prepare the mousse.
Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined. Pour over the set white chocolate layer over the cake. Refrigerate for 30 minutes.
Peel mango and cut into slices. Blend using a vertical blender until puree. Add sugar and mix to combine.
Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over mango puree.
Whip the chilled whipping cream until soft peaks form. Add the mango mixture and mix until well combined. Pour over the raspberry mousse.
Refrigerate for about 4 hrs or overnight to set.
Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature and poor over the mango mousse.
Refrigerate for 2-3 hours to set before serving.
Refrigerate in an airtight container up to 3 days. Do not freeze as the mousse texture will break down upon thawing.
springform pan or cake ring (8-9 inch) · electric mixer or whisk · fine mesh sieve · offset spatula
Yes, assemble the cake 1-2 days in advance and refrigerate in an airtight container. The mousse layers will set firmly and flavors will deepen.
Use a hot, wet knife wiped clean between cuts. Dip the blade in hot water, wipe dry, then slice in one smooth motion through the layers.
Yes, frozen raspberries work well for the jelly layer and may require slightly less gelatin depending on their water content.
Ensure each layer is fully set before adding the next. Chill the pistachio base 30 minutes, the mango mousse 1-2 hours, then add the raspberry jelly.
Dark or milk chocolate can replace white chocolate for a different flavor profile. Adjust the amount of cocoa to taste.
