Mango–Basil Mousse Cake: Thai Fresh & Glossy
Siang Yee, adapted by JojoM
Silky mango mousse infused with fresh basil, layered with light sponge and finished with a glossy mango glaze—an elegant 15 cm entremet with bright Thai-inspired notes.
Mango–Basil Mousse Cake 🍋🥭 Thai Fresh & Glossy
A refreshing twist on tropical indulgence, this Mango–Basil Mousse Cake marries the silky sweetness of ripe mango with the floral lift of fresh basil 🌿. Siang Yee was inspired by Thai cuisine’s harmony of fruit and herbs—turning this into a refined 15 cm entremet layered with light sponge and a glassy mango glaze. It’s bright, aromatic, and elegant enough for any summer table 🌞.
A Tropical Balance of Sweetness & Freshness
Unlike most mango mousse cakes that lean purely fruity, this version infuses warm honey and basil essence into the purée, creating subtle complexity. Each bite has the perfect balance—lush mango flavor, airy sponge columns, and that basil whisper that lingers beautifully.
The mango glaze finishes the cake with a mirror-like shine, while rum-soaked mango cubes inside add juicy bursts of flavor 🍹. For a lighter touch, you can swap the rum with orange juice for a kid-friendly or alcohol-free version.
Crafting the Perfect 6-Inch Entremet 🎂
What makes this recipe approachable is its small size and modular steps. The sponge bakes quickly, and the mousse sets neatly in a 15 cm ring—ideal for home pâtisserie enthusiasts. Freezing before glazing ensures those clean, professional edges.
🧑🍳 Pro tip: Infuse the basil briefly in the warm mango–honey base, then strain if you prefer a softer herbal profile. You’ll get the essence without the specks.
Why You’ll Love It ❤️
- Aromatic & elegant – fragrant basil brings floral balance to mango’s tropical sweetness.
- Beautiful presentation – glossy finish, visible sponge sides, and vibrant color.
- Perfect make-ahead – freeze, glaze, and serve on the day.
- Thai-inspired flair – captures Southeast Asian freshness in a French-style entremet.
Serving Suggestions 🍰
Serve chilled with a spoonful of mango salsa, or decorate with fresh berries, a swirl of mousse, and gold leaf for a touch of luxury. The texture stays creamy yet light, and the sweetness is perfectly restrained.
Whether for a summer dinner, Mother’s Day, or a tea-time celebration, this mango–basil mousse cake stands out as a showpiece of tropical sophistication.
Author: Siang Yee, adapted by JojoM
Mango–Basil Mousse Cake: Thai Fresh & Glossy
Siang Yee, adapted by JojoMSilky mango mousse infused with fresh basil, layered with light sponge and finished with a glossy mango glaze—an elegant 15 cm entremet with bright Thai-inspired notes.
Chef's Tips
Infuse: Add basil to the hot mango–honey mixture, cover 5 minutes, then strain for a softer herbal note.
Leaf gelatin: 4 g ≈ 2 gold leaves; 6 g ≈ 3 gold leaves. Soften in ice-cold water, then squeeze well.
Chill for clean layers—freeze briefly before glazing for a smooth, glassy finish.
Alcohol-free: Soak mango cubes in orange juice instead of rum.
Bake the sponge on well-marked templates to keep the side ‘columns’ even.
Tools Used
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Ingredients
Mango Mousse
Sponge (Columns & Inserts)
Mango Glaze
Assembly & Garnish
Instructions
Make the Mango Mousse
- 1
In a saucepan, bring honey and mango purée just to a boil.
- 2
Stir in basil, then the squeezed gelatin until dissolved. Cover 5 minutes, optionally strain for a gentler herb note; cool until just lukewarm.
- 3
Fold in softly whipped cream. Keep chilled but still fluid for assembly.
Bake the Sponge Columns & Inserts
- 1
Separate eggs. Whip whites with sugar to soft peaks; whisk in yolks briefly, then sift and fold in flour.
- 2
On the back of baking paper, draw two rectangles 5×24 cm for side columns; pipe vertical 5 cm lines with equal gaps. Dust with icing sugar.
- 3
Draw a 14×28 cm rectangle for the insert; pipe parallel lines to form a sheet.
- 4
Bake both at 200 °C (400 °F) for ~8 minutes until golden. Transfer to a rack to cool quickly.
Cook the Mango Glaze
- 1
Boil mango purée, water, glucose, and sugar together; remove from heat and dissolve the squeezed gelatin.
- 2
Cool to a pourable, slightly thick consistency.
Assemble & Finish
- 1
Line a 15 cm cake ring with the sponge columns (trim to fit). Cut two 13 cm discs from the sponge sheet.
- 2
Place one disc as the base. Spread mousse, scatter rum-soaked mango, then add the second disc, level with the side columns.
- 3
Top with more mousse almost to the rim. Freeze ~1 hour or until set.
- 4
Spread or pour a thin layer of glaze over the top; unmould. Serve with mango salsa. Optional: garnish with a small dusted sponge disc, a dollop of mousse, berries, and a touch of gold leaf.
Comments & Reviews
Ella
10/12/2025
The basil is so delicate—just a floral lift. I strained the mousse and loved the balance.
Marco
10/12/2025
Used orange juice instead of rum for the mango cubes. Set beautifully and sliced clean.
Priya
10/12/2025
Surprisingly simple for an entremet. The 6-inch size is perfect for dinner parties.
Kenji
10/12/2025
Next time I’ll add a touch more glaze for extra shine, but flavors were spot on.
Nutrition Facts
Serving Size: 1 slice (1/6 of cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
