Golden Glow Mango Mousse Cake: A Dreamy Tropical Delight

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

Alternate adding dry ingredients and milk, beginning and ending with the flour mixture.

Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let cool completely.

2. Prepare the Mango Mousse:

Bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes.

Gently heat the bloomed gelatin until fully dissolved (microwave for 10–15 seconds or melt over a saucepan).

Mix the dissolved gelatin into the mango puree.

In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold it into the mango mixture until smooth and airy.

3. Assemble the Cake:

Place the cooled cake on a serving plate or in a springform pan.

Pour the mango mousse over the cake, smoothing the top.

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

4. Decorate and Serve:

Top with fresh mango slices, mint, or a swirl of whipped cream. Slice and enjoy chilled.

Serving and Storage Tips:

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