This mango mousse cake is a light and refreshing dessert that is perfect for hot summer days. The cake is made with a fluffy sponge cake base, a layer of fresh mango mousse, and a topping of whipped cream and fresh mango slices. The combination of airy cake, creamy mousse, and juicy mango is simply heavenly. To make this cake, start by making the sponge cake by beating eggs and sugar together until light and fluffy, and then folding in flour and baking powder. Pour the batter into a greased cake pan and bake until golden brown. While the cake is baking, make the mango mousse by blending fresh mango chunks in a food processor until smooth, and then mixing it with whipped cream and gelatin. Once the cake is done, let it cool completely before spreading the mango mousse on top. Chill the cake in the refrigerator for at least 2 hours before serving. Garnish with whipped cream and fresh mango slices, if desired.
