Mango Tropicana Recipe

Prepare and preheat

Preheat oven to 180°C (350°F). Grease and line a 20 cm (8 inch) round cake pan with parchment paper; set aside.

Whisk eggs and sugar

In a large heatproof bowl, combine the 4 whole eggs and 120 g granulated sugar. Place the bowl over a gentle simmer (double boiler) and whisk constantly until the mixture reaches 40–45°C (warm to the touch) and the sugar dissolves (about 2–3 minutes).

Whip to ribbon stage

Transfer the warmed egg mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on high speed until the batter tripled in volume and falls in a ribbon when the whisk is lifted (about 6–8 minutes). Add 1 tsp vanilla extract near the end and mix briefly.

Fold dry ingredients

Sift 120 g flour with 1 tsp baking powder and a pinch of salt. Gently fold the dry mixture into the whipped eggs in three additions using a spatula, preserving as much air as possible.

Incorporate butter and bake

Fold in the 30 g melted butter in a thin stream to loosen the batter. Pour batter into prepared pan and smooth top. Bake for 18–22 minutes, or until the top is golden and a skewer inserted comes out clean. Cool in pan 10 minutes, then invert onto a wire rack to cool completely. Once cooled, level the top and slice horizontally into two even layers.

Bloom gelatin

Sprinkle 8 g powdered gelatin over 40 ml cold water in a small bowl. Stir lightly and set aside to bloom for 5–10 minutes.

Make sugar syrup

In a small saucepan combine 150 g sugar and 50 ml water. Bring to a boil over medium heat without stirring until syrup reaches 118°C (244°F) on a candy thermometer. If you don't have a thermometer, boil until it reaches a soft-ball stage and is hot and syrupy.

Beat yolks and combine

While syrup cooks, place 6 egg yolks in the bowl of a stand mixer and start whisking on medium speed. Once syrup reaches 118°C, carefully pour it in a thin steady stream into the yolks while the mixer runs (watch for splatter). Continue whipping until the bowl cools to lukewarm and the mixture is thick and glossy (pâte à bombe), about 6–8 minutes.

Incorporate mango and gelatin

Gently warm the bloomed gelatin just until melted (microwave 5–8 seconds or over a warm water bath). Stir the melted gelatin into 300 g mango purée to dissolve, then fold the mango-gelatin mixture into the pâte à bombe until homogeneous. Stir in 1/2 tsp vanilla extract. Allow to cool to about 25–30°C (slightly warm) while preparing whipped cream.

Whip cream and combine

Whip 400 ml cold heavy cream to soft peaks. Fold one third of the whipped cream into the mango pâte à bombe to loosen, then gently fold in the remaining cream in two additions until fully incorporated and smooth, taking care not to deflate the mixture.

Chill mousse layers

Reserve about 100–150 ml of the mousse for piping or decoration if desired. Spread or pipe the majority of the mango mousse over the bottom sponge layer in the prepared cake ring or pan, level the surface, then place the second sponge layer on top. Lightly press to adhere. Chill the assembled cake in the refrigerator for at least 1.5–2 hours to set (or 30–45 minutes in the freezer for quicker set).

Bloom gelatin

Sprinkle 10 g powdered gelatin over 60 ml cold water in a small bowl and let bloom for 5–10 minutes.

Combine fruit and sugar

In a small saucepan, combine 120 g mango purée, 80 g passion fruit pulp, and 80 g sugar. Warm gently over medium heat just until sugar dissolves and mixture is hot but not boiling (do not caramelize). Remove from heat.

Add gelatin and cool

Melt the bloomed gelatin gently (microwave 5–10 seconds or over warm water) and whisk into the warm mango-passion mixture until fully dissolved. Strain the glaze through a fine-mesh sieve to remove fibers/seeds if a smooth finish is desired. Cool the glaze to about 30–35°C — pourable but not hot.

Glaze the cake

Place the chilled cake on a wire rack set over a baking sheet to catch drips. Pour the glaze evenly over the top, allowing it to run down the sides for complete coverage. Smooth any uneven spots with an offset spatula. Return the cake to the refrigerator to set for 30–45 minutes.

Finish and garnish

Once glaze is set, transfer the cake to a serving plate. Arrange fresh mango slices around the top edge or as desired. Spoon 2 tbsp passion fruit pulp in the center or dot around for bright pockets of flavor. Garnish with mint leaves if using. Chill the finished cake for at least 30 minutes before slicing to ensure clean cuts.

Serving

Slice with a hot, clean knife dipped in hot water and wiped between cuts for neat slices. Serve chilled. Keeps refrigerated, covered, up to 3 days.