Why You’ll Love This Recipe
This Mango Mousse Cake is smooth, airy, and packed with fresh mango flavor. It has a beautiful presentation while still being surprisingly easy to make. The combination of soft cake and creamy mousse creates a refreshing dessert that feels both light and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the mango mousse:
- 2 cups mango puree
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
Optional topping:
- Fresh mango slices
- Whipped cream
- Mint leaves
Directions
Preheat the oven to 350°F (175°C).
Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light and fluffy.
Mix in milk and vanilla extract.
Fold the dry ingredients gently into the wet mixture.
Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
Warm the mango puree slightly and stir in the bloomed gelatin until dissolved.
In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
Fold the mango mixture gently into the whipped cream until smooth.
Place the cooled cake layer into a springform pan if needed.
Pour the mango mousse over the cake and smooth the top.
Refrigerate for at least 4 hours or until fully set.
Decorate with mango slices or whipped cream before serving.
Servings and timing
Servings: 8 servings
Prep time: 25 minutes
Cook time: 25 minutes
Chilling time: 4 hours
Total time: 4 hours 50 minutes
Variations
Use passion fruit puree mixed with mango for a tropical flavor twist.
Add a coconut sponge cake layer for extra richness.
Use canned mango puree if fresh mangoes are unavailable.
Top with toasted coconut flakes for added texture.
Make individual mousse cakes in serving cups or jars.
Storage/Reheating
Store Mango Mousse Cake covered in the refrigerator for up to 3 days.
Do not leave the cake at room temperature for extended periods because the mousse softens quickly.
Freeze the cake for up to 1 month, then thaw overnight in the refrigerator before serving.
This dessert is served chilled and does not require reheating.
FAQs
What type of mango works best?
Sweet, ripe mangoes such as Ataulfo or Kent mangoes work best for smooth puree and rich flavor.
Can I use frozen mango?
Yes. Thaw frozen mango before blending into puree.
Why didn’t my mousse set properly?
The gelatin may not have dissolved fully, or the cake may not have chilled long enough.
Can I make this cake ahead of time?
Yes. Mango Mousse Cake is perfect for making a day ahead.
Can I use whipped topping instead of whipped cream?
Yes. Stabilized whipped topping can work as a substitute.
How do I get clean cake slices?
Use a sharp knife dipped in warm water and wipe it clean between cuts.
Can I make this dessert without gelatin?
Yes. Agar-agar can be used, though the texture may differ slightly.
Is Mango Mousse Cake very sweet?
It is lightly sweet and refreshing, but you can adjust the sugar to taste.
Can I make cupcakes instead of a full cake?
Yes. The recipe can be divided into cupcake molds or dessert cups.
What toppings pair well with Mango Mousse Cake?
Fresh fruit, whipped cream, mint leaves, or coconut flakes all pair beautifully.
Conclusion
Mango Mousse Cake is a light, creamy, and refreshing dessert that showcases the sweet tropical flavor of mangoes. With its fluffy mousse and soft cake base, this elegant treat is perfect for celebrations, summer gatherings, or anytime you want a beautiful homemade dessert.
PrintMango Mousse Cake
Mango Mousse Cake is a light and creamy dessert layered with fluffy mango mousse and soft sponge cake. Bursting with tropical mango flavor, this refreshing dessert is perfect for birthdays, celebrations, and warm weather gatherings.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake and Chill
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups mango puree
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- Fresh mango slices (optional)
- Whipped cream (optional)
- Mint leaves (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and granulated sugar until light and fluffy.
- Mix in the milk and vanilla extract.
- Fold the dry ingredients gently into the wet mixture.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Warm the mango puree slightly and stir in the bloomed gelatin until fully dissolved.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Fold the mango mixture gently into the whipped cream until smooth.
- Place the cooled cake layer into a springform pan if needed.
- Pour the mango mousse over the cake and smooth the top.
- Refrigerate for at least 4 hours or until fully set.
- Decorate with fresh mango slices, whipped cream, or mint leaves before serving.
Notes
- Use ripe Ataulfo or Kent mangoes for the best flavor and smooth texture.
- Frozen mango can be used after thawing completely.
- Top with toasted coconut flakes for extra tropical flavor.
- Store covered in the refrigerator for up to 3 days.
- Freeze for up to 1 month and thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 25 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
