Mango Mousse Cake: A Tropical Delight in Every Slice!
Mango lovers, rejoice! This Mango Mousse Cake is a tropical dream come true—a light, airy, and creamy dessert bursting with ripe mangoes’ sweet, tangy flavor. The soft, moist sponge cake is the perfect base, while the delicate mousse melts in your mouth. This cake tastes divine and looks stunning on any dessert table and is topped with a glossy mango jelly.
Whether making it for a special occasion, a summer treat or to indulge your love for mangoes, this recipe is a must-try. Every bite perfectly balances textures and flavors—creamy mousse, fluffy sponge, and a smooth, fruity topping. If you adore mangoes as much as I do, this dessert will be a WOOHOO moment in every slice!
Why You’ll Love This Recipe
After testing multiple variations, this version of Mango Mousse Cake stands out for its:
✔ Perfectly Balanced Flavor – A mix of sweetness and tanginess, enhanced with a touch of lemon.
✔ Smooth and Airy Texture – The mousse is light yet creamy, incredibly satisfying.
✔ Beautiful Presentation – The glossy mango jelly adds a professional touch.
✔ Uses Fresh or Canned Mangoes – Whether it’s peak mango season or not, you can enjoy this dessert year-round.
✔ Tried and Tested Perfection – I’ve made this recipe multiple times, and it never fails to impress!
One of my favorite things about this cake is that it isn’t overly sweet. The mango mousse is creamy but light, so it never feels heavy. Plus, the zesty lemon sponge balances out the flavors beautifully. This is the one if you’re looking for a refreshing and elegant mango dessert!
Ingredients for Mango Mousse Cake
For the Cake Base:
- 100g plain flour
- ½ tsp baking powder
- ⅛ tsp salt
- 3 egg whites
- 3 egg yolks
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- 120g granulated sugar
- 20g unsalted butter
- 40ml vegetable oil
- 50ml water
For the Mango Mousse:
- 250g mango purée (fresh, canned, or pitted)
- 125g icing sugar
- 400ml double cream
- 1½ cups heavy cream
- 125g Greek yogurt
- 12g gelatin
- 3 tbsp cold water
For the Lemon Sponge Cake:
- 1 medium egg (50-60g without shell)
- 40g granulated sugar
- 20g unsalted butter
- 20ml lemon juice
- 2g grated lemon zest
- 40g wheat flour (cake flour or plain flour)
- ¼ tsp baking powder
- ⅛ tsp salt
For the Stabilizer:
- 1 sachet (7g) Knox unflavored gelatin
Step-by-Step Instructions
1. Preparing the Cake Base
- Preheat your oven to 180°C (350°F). Line a round cake pan with parchment paper.
- Separate the egg yolks and egg whites into different large bowls.
- Add a pinch of cream of tartar to the egg whites and start whipping until they form stiff peaks. Gradually add 60g of sugar while continuing to whisk.
- In another bowl, beat the egg yolks with the remaining sugar and vanilla extract until the mixture turns pale yellow.
- Slowly mix the oil and water, then sift in the flour, baking powder, and salt, folding gently until a smooth batter forms.
2. Baking the Cake Layer
- Gently fold one-third of the whipped egg whites into the batter.
- Add the rest in batches, ensuring the mixture is thoroughly combined without deflating.
- Pour the batter into an 8-inch cake tin and bake for 20-25 minutes.
- The cake is done when it’s golden brown, and a toothpick inserted in the center comes out clean.
- Once baked, flip it upside down onto a wire rack and let it cool completely.
3. Preparing the Mango Mousse
- Bloom the gelatin in cold water for at least 30 seconds.
- In a pot, heat mango pieces, 100ml sugar, and lemon juice over medium heat until the mixture starts to simmer.
- Strain the mixture using a fine sieve, then stir in the bloomed gelatin until fully dissolved.
- Let the mixture cool in the fridge for 30 minutes.
- Whisk double cream and icing sugar in another bowl until firm peaks form.
- Gradually fold in the cooled mango puree to create a uniform mousse.
💡 Pro Tip: If using canned mangoes, drain the syrup before blending!
4. Assembling the Cake
- Place the cooled cake layer on a cake board and wrap the sides with acetate or a springform cake tin.
- Brush the cake with simple syrup to keep it moist.
- Pour the mango mousse over the cake and spread it evenly.
- Refrigerate for 1-2 hours before adding the jelly layer.
5. Preparing the Mango Jelly Topping
- Blend fresh mangoes until smooth.
- Heat the purée in a pot with 100ml sugar.
- Mix 1 tbsp gelatin with 2 tbsp cold water in a separate jar and let it bloom.
- Add the gelatin to the warm mango mixture, stir well, then strain through a sieve.
- Let it cool slightly before pouring it over the mousse layer.
Final Touches & Storage Tips
- Once the mango jelly has been set, carefully remove the cake from the tin.
- Decorate with fresh mango slices, buttercream leaves, or edible flowers.
- Store the cake in an airtight container in the fridge at 34-40°F (1-4°C).
- For more extended storage, freeze slices, ensuring they remain fresh.
✨ Serving Tip: Let the cake sit at room temperature for 10-15 minutes before serving—it enhances the flavors!
Why This Recipe Is Worth Trying
I can honestly say that this Mango Mousse Cake is one of my most-loved desserts! It’s light, refreshing, and perfect for summer or any special occasion. The soft sponge, creamy mousse, and fruity jelly make it an absolute crowd-pleaser.
Whether you’re making it for a birthday, a family gathering, or just because you love mangoes, this cake will be a hit. Once you bite, you’ll realize that one slice is never enough!
So, grab some ripe mangoes and start baking! Enjoy every bite of this dreamy mango indulgence! 🍰✨
FAQs About Mango Mousse Cake
1. Can I use canned mangoes instead of fresh ones?
Yes! Canned mangoes work great for this recipe and are convenient when fresh mangoes aren’t in season. Just make sure to drain the syrup before blending them into a purée.
2. How do I make sure my mousse sets appropriately?
The key to a well-set mousse is properly blooming the gelatin. Always let the gelatin sit in cold water for at least 30 seconds before heating it. Also, ensure your whipped cream is at firm peaks before folding it into the mango mixture.
3. How long does this cake last in the fridge?
The cake stays fresh for 3-4 days in an airtight container in the refrigerator. If you want to store it for longer, you can freeze it for up to a month—thaw it in the fridge before serving.
4. Can I skip the mango jelly topping?
Absolutely! If you prefer a simpler version, skip the jelly and top the mousse with fresh mango slices or a light dusting of powdered sugar.
5. What can I use instead of gelatin?
If you’re looking for a vegetarian alternative, you can use agar-agar. Remember that agar sets are firmer than gelatin, so you may need to adjust the quantity slightly—use about half the amount of gelatin stated in the recipe.
💛 Did you try this recipe? Share your thoughts and pictures in the comments! I’d love to hear how it turned out for you! 🍊🍰
Mango Mousse Cake recipe
Equipment
- Before you start, make sure you have the following kitchen tools:
- Mixing bowls – For batter, mousse, and jelly.
- Electric hand mixer or stand mixer – For whipping egg whites and cream.
- 8-inch round cake tin – For baking the sponge.
- Oven – To bake the cake base.
- Spatula – For folding and spreading layers.
- Fine sieve – To strain the mango purée for a smooth texture.
- Microwave-safe dish – For blooming gelatin.
- Wire rack – To cool the cake evenly.
- Acetate sheet or springform tin – For assembling the cake.
- Refrigerator – To chill the mousse and jelly layers.
Ingredients
- 100 g plain flour
- ½ tsp baking powder
- ⅛ tsp salt
- 3 egg whites
- 3 egg yolks
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- 120 g granulated sugar
- 20 g unsalted butter
- 40 ml vegetable oil
- 50 ml water
- Mango Mousse:
- 250 g mango purée fresh or canned
- 125 g icing sugar
- 400 ml double cream
- 1½ cups heavy cream
- 125 g Greek yogurt
- 12 g gelatin
- 3 tbsp cold water
- Lemon Sponge Cake:
- 1 medium egg 50-60g without shell
- 40 g granulated sugar
- 20 g unsalted butter
- 20 ml lemon juice
- 2 g grated lemon zest
- 40 g wheat flour cake flour or plain flour
- ¼ tsp baking powder
- ⅛ tsp salt
Instructions
- Preparing the Cake Base
- Preheat the oven to 180°C (350°F) and line a round cake tin with parchment paper.
- Separate egg yolks and egg whites into different bowls.
- Add cream of tartar to the egg whites and whip until stiff peaks form. Gradually whisk in 60g of sugar.
- In another bowl, beat egg yolks with sugar and vanilla extract until the mixture is pale and fluffy.
- Mix in oil and water, then sift in flour, baking powder, and salt. Gently fold everything together.
- Baking the Cake Layer
- Carefully fold one-third of the whipped egg whites into the batter.
- Add the rest in batches, folding gently to maintain the fluffy texture.
- Pour the batter into an 8-inch cake tin and bake for 20-25 minutes, or until golden brown.
- Check doneness with a toothpick—it should come out clean.
- Flip the cake onto a wire rack and allow it to cool completely.
- Preparing the Mango Mousse
- Bloom gelatin by sprinkling it over cold water and letting it sit for 30 seconds.
- In a saucepan, heat mango purée, sugar, and lemon juice over medium heat.
- Strain through a fine sieve, then stir in the bloomed gelatin until dissolved. Let the mixture cool in the fridge for 30 minutes.
- In a separate bowl, whip double cream and icing sugar until firm peaks form.
- Gently fold in the cooled mango purée to create a uniform mousse.
- Microwave 50ml water and unflavored gelatin for 10 seconds, then mix it into the mousse.
- Chill the mousse in the refrigerator for at least 8 hours.
- Assembling the Cake
- Place the cooled sponge on a cake board.
- Wrap the sides with acetate or a springform cake tin to create an even layer.
- Lightly brush the sponge with simple syrup to keep it moist.
- Spread the mango mousse over the cake, smoothing the top with a spatula.
- Refrigerate for 1-2 hours before adding the jelly layer.
Notes
Texture: The mousse is light and airy, while the cake base provides structure.
Storage: Best stored in the fridge and consumed within 3-4 days. Can be frozen for up to 1 month. Nutrition Per Slice (Approx. for 10 servings)
Calories: 400-450 kcal
Protein: ~6-7g
Carbohydrates: ~45-50g
Fats: ~25-30g
Sugars: ~35g
Fiber: ~1-2g
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