The perfect summer dessert, this delicious recipe combines two classic desserts – milk cake and mango mousse to form a delicious, refreshing, melt-in-your-mouth delicacy that will have you swooning for days! With two quick and easy components, this is the perfect dessert recipe to embrace the mango season in full form!
For some people, it might be the rising temperatures or the bright golden sun that marks the beginning of summer, but for me (and many others), the beginning of summer is marked by that first box of mangoes that comes to your home, often from a loved one. When you open the box and smell the fresh, sweet smell of mangoes, that’s when you know summer has officially arrived,
This happened to me last week when a special box of Alphonso mangoes arrived all the way from India, thanks to my Khala (maternal aunt), and I knew that I absolutely had to create a mango dessert.
Now the thing about mango is that it does not need much to add to its flavor. As we all know, it’s the star of the show with its sweet, juicy flavor. My rule when it comes to making any seasonal dessert is that the flavor of the seasonal fruit should be front and center; everything else should complement its flavor.
This is why I decided to feature the mango front and center in a mousse; as you all know, I seem to like mousse a little 😏.
But of course, it wouldn’t be an Ayesha dessert without a little twist, right? So this perfectly fresh mango mousse is paired with cardamom and saffron milk cake. The softness of the milk cake adds perfectly to the creaminess of the mousse, and the cardamom and saffron flavors complement the mango beautifully. The addition of this simple milk cake takes this dessert to a whole new level and turns it into an easy yet spectacular showstopper that will be perfect for your summer parties! (especially cause you can make it the night before).
Before we begin, a VERY important note – this cake can be made in any shape, size, or form. If you’re looking at the cake in the picture and thinking, “I definitely don’t have the right equipment to make this,” hear me out. You can make it in whatever pan you have.
I have used a pastry frame just cause I have it, and it looks pretty in photos, but the cake can be made as a regular round layer cake if you have round pans. If you want to make it easier, you can set the layers in a round or rectangular dish in trifle style. The dessert will taste equally delicious, and your life will be a lot easier.
I have given instructions on how to layer it in each way in the full recipe below so that you can follow the steps as per your method.
Let’s get into the details of the recipe.
Milk Cake
If you’ve been following me for a while, you know that I am the biggest fan of milk cakes. They are super simple, super delicious, and extremely versatile. They are basically a 3-ingredient sponge that absorbs all that milk flavor, and they’re soft and fluffy.
For those unaware, a three-milk cake, more formally known as “Tres Leches Cake,” is a Mexican cake made with 3 kinds of milk – regular full-fat, condensed, and evaporated milk. The cake itself is a soft, fluffy cake that is poured with the three-milk mixture. The sponge-like cake absorbs the milk beautifully, resulting in a soft, soaked, delicious, melt-in-the-mouth delicacy.
In this recipe, the milk is flavored with cardamom and saffron. Mixed with the sweetness of condensed milk and evaporated milk, the cake pairs perfectly with the refreshing mango mousse.
Here are the steps for making the milk cake.
- Separate the egg whites and yolks in two bowls, add half of the sugar in each bowl, and whisk both the egg whites and yolks with the sugars until both mixtures are thick and fluffy.
- Fold the egg whites and flour into the egg yolks gently with a silicone spatula, a little at a time, until fully combined. Make sure to do this gently to retain the airiness and fluffiness of the batter. The egg whites are the only raising agents in this cake, so if you mix too harshly, the whites will deflate and the cake will turn out flat and dense instead of soft and fluffy.
- Transfer the batter to a prepared cake pan and bake for 15-20 minutes until golden brown. The cake slice should not be too thick as it will be topped with the mango mousse.
- As soon as the cake comes out of the oven, poke holes in it, pour the milk mixture on top, and let it soak for 15-20 minutes.
- How to make the milk mixture: In a bowl, mix together the condensed milk, evaporated milk, whipping cream, saffron, and cardamom powder until fully combined.
Mango Mousse
The mango mousse is the star of this show, and it’s super simple to make. It lets the mango flavor shine in the best way possible with only 5 ingredients. The mousse is made with a white chocolate base with milk, whipping cream, fresh mango pulp, and gelatine.
Here’s how to make the mango mousse.
- Add the milk, liquid whipping cream (heavy cream/double cream), and FRESH mango pulp into a saucepan and heat until the mixture comes to a boil. Meanwhile, place the white chocolate in a heat-proof bowl.
- Once the milk mixture reaches a boil, pour it over the chocolate mixture, let it sit for a minute until the chocolate melts, and whisk until fully combined. If the chocolate is not melting properly, place it over a double boiler and whisk until the chocolate is fully combined.
Pro-tip: If the mangoes are not as yellow as you’d like, you can add a few drops of yellow food coloring at this step to enhance the color of the mousse. It will make no difference to the flavor.
- While the chocolate mixture is still hot, add the bloomed gelatin powder and mix until fully combined. If the mixture is not hot, the gelatin will not mix properly and will remain grainy. Let the mixture cool down to room temperature, and meanwhile, whip the remaining whipping cream to medium peaks. Do not overmix the whipping cream at this step, as it has to be further mixed with the chocolate mixture.
Note about gelatin: I am aware that many of you may not be comfortable with using animal gelatin for dietary or religious purposes. You can easily find halal gelatin powder in most Middle Eastern shops that are suitable for this dessert. You can also use vegetarian gelatin if you can find it easily. I would not recommend skipping it. However, if you cannot find it anywhere, you can skip and set the dessert in a trifle-style dish so that there is no unmolding required. Please note that the mousse will not be as fluffy and set without the gelatin.
- Once the chocolate mixture is cool, gently fold it into the whipped cream with a silicone spatula until fully combined. Make sure to do this gently and slowly to maintain the fluffiness of the mousse.
- Once everything is combined, top the mango mousse over the milk cake. To finish, place a few dollops of fresh mango pulp on top of the mousse and swirl it in to enhance the mango flavor. Refrigerate for at least 6 hours or overnight until fully set.
- Once the mousse is set, serve cold.
And that’s how simple this dessert is, and equally spectacular. You will officially become everyone’s favorite host after serving this!
Ready to make it? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Mango Mousse Milk Cake
Equipment
- Silicone spatula
- Hand whisk
- 9×7" pastry frame or rectangular glass dish for setting the dessert
Ingredients
Saffron & Cardamom Milk Cake
- 4 eggs, separated into whites and yolks
- 70 gs white granulated sugar
- 80 gs all-purpose flour
- 80 ml liquid whipping cream
- 140 ml condensed milk
- 50 ml evaporated milk
- 1/2 tsp cardamom powder
- 1/2 tsp saffron
Mango Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 100 ml fresh mango pulp
- 6 gs gelatin powder
- 30 ml ice-cold water (for blooming gelatin)
- 200 gs white chocolate
- 225 gs liquid whipping cream (for whipping)
- 20 gs extra fresh mango pulp for topping
Instructions
Milk Cake
- Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Whip the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.4 eggs, separated into whites and yolks, 70 gs white granulated sugar
- Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.80 gs all-purpose flour
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center. The cake layer should not be too thick, around 2 inches.
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it cool.
- Make the milk mixture: In a bowl, place all the ingredients for the milk: liquid whipping cream, condensed milk, evaporated milk, cardamom powder, and saffron, and mix until fully combined.80 ml liquid whipping cream, 140 ml condensed milk, 50 ml evaporated milk, 1/2 tsp cardamom powder, 1/2 tsp saffron
Mango Mousse
- Bloom the gelatin – pour ice-cold water into a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.6 gs gelatin powder, 30 ml ice-cold water (for blooming gelatin)
- In a heat-proof bowl, add the chocolate. Add the milk, whipping cream, and fresh mango pulp to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture. Pro tip: If the mangoes are not as yellow as you'd like, add a few drops of yellow food coloring at this step.70 ml liquid whipping cream, 70 ml full-fat milk, 200 gs white chocolate, 100 ml fresh mango pulp
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature. In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.225 gs liquid whipping cream (for whipping)
- Once the milk mixture reaches room temperature, gradually pour it into the whipped cream while folding it gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
- Top the cooled milk cake with the mango mousse, then place a few dollops of fresh mango pulp on top of the mousse and swirl it in. Chill for at least 6 hours or overnight until fully set. Serve cold.20 gs extra fresh mango pulp for topping
Notes
I am super excited for all of you to try this delicious mango dessert; it’s truly a summer delight.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And, of course, share it with me on Instagram!
Until next time.
