Mango Mousse Cake with Coconut & Passion Fruit

By Jones the Grocer

Mango Mousse Cake with Coconut & Passion Fruit

Mango Mousse Cake with Coconut & Passion Fruit. Perfect for a sunny afternoon, this delicious gluten-free mousse cake uses coconut flour for a featherlight base. Top with in season passionfruit.

Gluten free coconut and lemon base:

30g Butter, melted

2 Whole eggs

20g Honey

20g Milk

4g Lemon juice

40g Coconut flour (available from your health food store)

35g Caster sugar

1g Baking powder

A pinch of salt


Combine all the ingredients together and store in the refrigerator until required for baking

Place a bottomless cake rings on to a baking tray lined with baking paper.

Using cooking spray to grease the inside of the cake ring

Add the cake batter and bake at 170c for 12-15 minutes

Leave to cool completely


Mango mousse

80g Caster sugar

75g Water

10g Gelatine (Titanium grade)

300g Frozen mango puree

7g Fresh lime juice

300g Thickened cream


Hydrate the gelatine in ice cold water and set aside

Whip the thickened cream to soft peaks and set aside

Boil the sugar and water for 2 minutes

Squeeze out the excess water from the gelatine and add to the hot sugar syrup off the heat.

Dissolve the gelatine fully using a whisk

Add the mango puree and lime juice

Allow to cool to blood temperature before folding in the whipped cream

Place the mixture on top of the cooled cake


Passion fruit topping

1 Passion fruit

50g Apricot or passion fruit jam

20g Water

Red passion fruit liquor

A little cornflour to thicken

50g Toasted threaded coconut

Place all the ingredients in a pot and bring to the boil ensuring you whisk the mixture until it becomes think and boils


To assemble cake:

On the day remove the cake from the cake ring using a blow torch to heat the sides of the ring

Place the cake onto a cake board

Place the cake in your left hand holding it 10cm from the bench

Using your right hand place the toasted desiccated coconut around the outside edge of the mango mousse. If you place a container under the cake it will catch the excess coconut that falls off and doesn’t stick to the cake

Place the cake back onto the table and add the passionfruit topping to the top of the cake

Pallet the topping to the edges of the cake ensuring the entire top of the cake is covered


Print Recipe


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