Mango Sticky Rice Mousse Cake

Inspired by khao niao mamuang, a classic Thai dessert that pairs ripe mango with sweet, slightly salty coconut sticky rice – a simple combination with incredible flavor. This version features coconut cake soaked with salted coconut–condensed milk, crispy coconut-rice crunch, delicate mango mousse, and fresh mango glaze.

While this recipe has a lot of elements, the end result makes it all worthwhile! A perfect recipe for a quiet, rainy day.

Equipment

• Small, medium, and large mixing bowls
• Small or medium microwave safe mixing bowl
• Whisk
• Spatula
• Liquid and dry ingredient measuring cups
• Measuring spoons
• 9” cake pan
• Cooling rack
• Knife
• Off-set spatula
• Acetate cake collar
• Stand mixer or hand mixer
• Small or medium heavy-bottomed sauce pot
• Instant read thermometer 

Ingredients

Cake

• 208g cake flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 54g unsweetened shredded coconut
• 104g vegetable oil
• 222g granulated sugar
• 2 large eggs
• 1/2 tsp coconut extract/essence
• 1 tsp vanilla extract
• 184g canned coconut milk

Cake Soak

• 60g canned coconut milk
• 20g canned coconut cream
• 16g sweetened condensed milk
• 1/8 tsp kosher salt

Sticky Rice “Crunch”

• 40g puffed rice cereal
• 40g toasted unsweetened shredded coconut
• 76g white chocolate (either finely chopped white chocolate or white chocolate chips)
• 1 1/2 tsp coconut oil
• Pinch kosher salt

Mango Mousse

• 500g mango puree, divided
• 75-100g granulated sugar (depending on sweetness of mango)
• 1-2 tbsp fresh lime juice, to taste
• 2 cups heavy cream
• 1 tbsp powdered gelatin
• 1/4 cup cold water

Mango Glaze

• 225g mango puree, divided
• 30-40g granulated sugar (depending on sweetness of mango)
• 2 tsp fresh lime juice
• 1 1/2 tsp powdered gelatin
• 2 tbsp cold water

Instructions

Cake

1. Preheat oven to 350 degrees.
2. Prepare a 9” cake pan by spraying with cooking spray, lining the base with a parchment round, and spraying the parchment with cooking spray.
3. In a medium mixing bowl, whisk together the cake flour, baking powder, kosher salt, and unsweetened shredded coconut.
4. In a large mixing bowl, whisk together the vegetable oil and granulated sugar until fully combined.
5. Whisk the eggs, vanilla extract, and coconut extract/essence into the vegetable oil/granulated sugar mixture.
6. Whisk the canned coconut milk into the wet ingredients.
7. Pour the dry ingredients into the wet ingredients and fold in with a spatula until just fully combined.
8. Pour the mixture into the 9” cake pan and bake in the preheated oven for 35-45 minutes. The cake will be done when it’s just pulling away from the sides of the pan and the center springs back when you poke it. Alternatively, test the cake with a cake tester.
9. Let the cake cool in the pan for 10 minutes then remove and place on a cooling rack. Let cool for at least one hour.

Cake Soak

1. While the cake is cooling, prepare the cake soak by whisking together the canned coconut milk, canned coconut cream, sweetened condensed milk, and kosher salt in a liquid measured cup until fully combined.
2. Once the cake has cooled for at least one hour, place the cake onto your desired serving surface (either a plate or a cake board, for instance), slice a thin layer off the top of the cake, then drizzle the milk mixture over the top of the cake.

Sticky Rice “Crunch”

1. If your unsweetened shredded coconut is not yet toasted, lightly toast in the oven or toaster oven until golden.
2. Mix the coconut oil and white chocolate together in a small or medium microwave safe bowl then microwave in 20-30 second intervals, mixing in between, until the white chocolate is melted and the mixture is fully combined. This took about 3 minutes for me.
3. Mix in the puffed rice cereal, toasted unsweetened shredded coconut, and pinch of kosher salt until fully combined.
4. Spread the crisped rice mixture evenly onto the top of the cake.
5. Tightly wrap acetate around the cake and secure with tape. The acetate will prevent the mousse from slipping off the cake once poured.
6. Place the cake in the refrigerator for 30 minutes. While the cake is cooling, prepare the mousse.

Mango Mousse

1. In a small bowl, add your cold water and sprinkle the gelatin evenly over the top and let sit for 5-10 minutes. This “blooms” the gelatin. Avoid the urge to mix!
2. While your gelatin is blooming, weigh out 150g fresh, puréed mango into a small or medium heavy bottomed sauce pot and add the granulated sugar. Heat over the stove on medium-low heat, whisking frequently until you see some steam, but do not allow to boil! This melts the sugar and provides the gelatin with a warm mixture to melt in. (Note: do not heat the entire portion of puréed mango. Cooking mango minimizes the fresh mango flavor that should be preserved for the mousse.)
3. Once the mango/sugar is heated through, whisk in the bloomed gelatin until fully combined. Whisk in the fresh lime juice (for particularly sweet mangoes, 2 tsp may be needed to balance the flavors). Allow the mixture to rest while you prepare the remaining mango and whipped cream.
4. Weigh out the remaining 350g fresh puréed mango into a large mixing bowl. Set aside.
5. Using a stand mixer or hand mixture, whip the heavy cream until medium to stiff peaks form. Do not over mix! Too firm and the mousse will be stiff rather than smooth and luscious.
6. Whisk your heated mango puree/gelatin mixture into the remaining mango puree in the large mixing bowl.
7. In two stages, fold the whipped cream into the mango puree mixture until fully combined. Try not to over mix as this will remove the air from the mousse and make a liquidy mousse.
8. Remove the cake from the refrigerator and pour the mousse over the top with the acetate still secured. Smooth out the surface with a small offset spatula (or the back of a spoon in a pinch), then place the cake in the refrigerator for 4-6 hours (or overnight) to allow the mousse to fully set and chill through. Fully set and chilled mousse is imperative so that it doesn’t blend with the mango glaze.

Mango Glaze

1. Toward the end of the cake’s cooling time, prepare the glaze. This will take approximately 15-20 minutes.
2. Add the cold water to a small bowl and sprinkle the gelatin on top to allow to bloom for 5-10 minutes, as done above with the mousse.
3. In the washed, small to medium heavy bottomed sauce pot, heat 75g of the mango puree and sugar, whisking frequently. Allow the sugar to dissolve and heat until steaming, but not boiling.
4. Whisk the bloomed gelatin into the heated mango puree until melted through. Whisk in the lime juice.
5. Weigh the remaining 150g mango puree in a small or medium mixing bowl. Add the heated puree to the mixing bowl and whisk to combine until smooth. Allow the mixture to cool to 80-90 degrees F. Do not fully cool as this will set the puree. Too hot and it will melt the surface of the mousse preventing the layers from being clear and distinct.
6. Remove the cake from the refrigerator and evenly pour the slightly cooled glaze onto the top of the cake with the acetate still around it. If needed, gently smooth the surface of the glaze.
7. Let the cake chill for at least 2 hours in the refrigerator until the glaze is fully set.

Time to Enjoy!

1. Once the glaze is set, remove the cake from the refrigerator and remove the acetate.
2. Slice the cake with a very sharp knife and enjoy!