Mousse cake is a delectable dessert comprising a cake base topped with a luscious fruit mousse layer.

It is especially delightful during the summer, earning it the moniker "a cool French sweet kiss in summer."

This style of mousse cake is cool, yet not overly chilly, ensuring a pleasurable eating experience without discomfort. Incorporating various fruits into the mousse cake recipe adds delightful surprises, rendering it even more refreshing and scrumptious.

Savoring the sweetness of the fruit lingering in the corner of the mouth brings about a sense of rejuvenation and delight, evoking warm, smooth sensations that have long been missed.

To create a simple mango mousse cake, you will need the following ingredients:

Cake base:

150g crushed digestive biscuits

75g melted unsalted butter

Mango mousse layer:

500g fresh mango (or mango puree)

150g granulated sugar

250ml heavy cream

2 teaspoons gelatin powder

3 tbsp cold water

Decoration (optional):

Fresh Mango Chunks

Mint leaves

Here's the step-by-step method to make the mango mousse cake:

Prepare a round cake pan with a removable bottom, approximately 8-9 inches (20-23 cm) in diameter. If you don't have a mold with a removable bottom, you can line the bottom of the mold with baking paper to facilitate easy removal of the cake.

To create the cake base, use a food processor to crush the digestive biscuits until fine. Add the melted unsalted butter and mix thoroughly. Pour the mixture into the cake mold and press it down with a spoon or the bottom of a cup to create an evenly compacted base. Refrigerate the mold to chill the cake base.

For the mango mousse layer, peel and remove the core from the fresh mango. Place the mango pieces in a blender or food processor and puree until smooth. If using mango puree, prepare 500 grams of it beforehand.

In a small bowl, combine the gelatin powder with cold water, stirring well, and let it sit for a few minutes to swell.

In a separate large bowl, use an electric mixer to whip the heavy cream until soft peaks form.

Add the sugar to the whipped cream and continue stirring until the mixture becomes smooth.

Microwave the swollen gelatin powder for about 10 seconds to melt it. Then, pour the melted gelatin into the mango puree and mix thoroughly.

Gradually pour the mango puree mixture into the whipped cream and gently fold until the cake mixture becomes smooth.

Pour the mango mousse mixture onto the cake base in the mold, spreading it evenly across the surface.

Refrigerate the cake mold for at least 4 hours or overnight to allow the mango mousse layer to set completely.

Once refrigerated, carefully cut along the edge of the mold for easier removal.

Take out the cake, and if desired, decorate the surface with fresh mango pieces and mint leaves to enhance its appearance.

Congratulations! You have now successfully created a delightful mango mousse cake that you can enjoy sharing with your family and friends! The exquisite blend of cake and mango mousse promises a delightful treat for everyone.