Mango Mousse Cake is a light, refreshing dessert that perfectly balances fluffy sponge, creamy mango mousse, and a glossy mango topping. This tropical treat is ideal for warm days, celebrations, or anytime you crave something fruity and elegant.
Why You’ll Love This Recipe
This Mango Mousse Cake is soft, airy, and bursting with natural mango flavor. It’s simple to prepare, uses accessible ingredients, and creates a stunning layered dessert that’s perfect for family gatherings or special occasions.
Ingredients
For the Sponge Cake
- 3 large eggs (room temperature)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
For the Mango Mousse
- 1 1/2 cups heavy cream
- 3–6 tbsp icing sugar
- 2 cups mango puree
- 7 g unflavored gelatin
- 50 ml water
For the Mango Gel Topping
- 1 cup mango puree
- 3–6 tbsp sugar
- 1 1/2 tsp unflavored gelatin
- 7 tsp water
For the Stock Syrup
- 1/4 cup water
- 1/3 cup sugar
Instructions
1. Prepare the Sponge Cake
Preheat oven to 350°F (175°C). Beat eggs until foamy, then gradually add sugar and beat until thick and tripled in volume. Gently fold in sifted flour and baking powder. Pour into a lined 8-inch pan and bake for 20–25 minutes. Cool completely, then return cake to pan.
2. Add Syrup
Brush the cake lightly with stock syrup to keep it moist.
3. Make the Mango Mousse
Whip cream with icing sugar until stiff peaks form. Fold into mango puree. Bloom gelatin in water, heat until dissolved, then temper with a small portion of cream before mixing into the mousse. Pour over the cake and refrigerate for 8 hours until set.
4. Prepare Mango Gel Topping
Mix sugar with mango puree. Bloom and dissolve gelatin, temper with puree, then combine fully. Pour gently over the mousse layer. Chill for another 2–4 hours until set.
5. Make Stock Syrup
Boil sugar and water until slightly thickened. Cool before using.
This Mango Mousse Cake sets beautifully into clean, elegant layers.
Tips & Tricks
- Use ripe, sweet mango puree for best flavor
- Do not overmix the sponge batter to keep it airy
- Always temper gelatin to avoid lumps
- Chill thoroughly between layers for clean results
- Use a springform pan for easy release
Details
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Chill Time: 10–12 hours
- Total Time: 11–13 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking + Chilling
- Cuisine: International
- Difficulty: Intermediate
- Dietary Notes: Halal-friendly
Notes
- Fresh mango puree can replace canned
- Adjust sugar based on mango sweetness
- Add a thin sponge layer for extra texture
- Serve chilled for best taste and structure
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 5g
- Carbohydrates: 35g
- Fat: 18g
FAQ
Can I use fresh mango instead of canned puree?
Yes, fresh mango blended until smooth works perfectly.
Why is my mousse not setting?
The gelatin may not have been properly dissolved or mixed.
Can I make Mango Mousse Cake ahead of time?
Yes, it’s best made a day in advance for proper setting.
Can I freeze this cake?
Yes, but thaw slowly in the fridge before serving.
How do I get clean layers?
Ensure each layer is fully set before adding the next.
Storage
- Refrigerate: Up to 3 days in an airtight container
- Freeze: Up to 1 month
- Reheat: Not needed; serve chilled
Similar Recipes
Mango Mousse Cake
Ingredients
For the Sponge Cake
- 3 large eggs room temperature
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
For the Mango Mousse
- 1 1/2 cups heavy cream
- 3 –6 tbsp icing sugar
- 2 cups mango puree
- 7 g unflavored gelatin
- 50 ml water
For the Mango Gel Topping
- 1 cup mango puree
- 3 –6 tbsp sugar
- 1 1/2 tsp unflavored gelatin
- 7 tsp water
For the Stock Syrup
- 1/4 cup water
- 1/3 cup sugar
Instructions
- Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Beat eggs until foamy, then gradually add sugar and beat until thick and tripled in volume. Gently fold in sifted flour and baking powder. Pour into a lined 8-inch pan and bake for 20–25 minutes. Cool completely, then return cake to pan.
- Add Syrup
- Brush the cake lightly with stock syrup to keep it moist.
- Make the Mango Mousse
- Whip cream with icing sugar until stiff peaks form. Fold into mango puree. Bloom gelatin in water, heat until dissolved, then temper with a small portion of cream before mixing into the mousse. Pour over the cake and refrigerate for 8 hours until set.
- Prepare Mango Gel Topping
- Mix sugar with mango puree. Bloom and dissolve gelatin, temper with puree, then combine fully. Pour gently over the mousse layer. Chill for another 2–4 hours until set.
- Make Stock Syrup
- Boil sugar and water until slightly thickened. Cool before using.
- This Mango Mousse Cake sets beautifully into clean, elegant layers.
- Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Beat eggs until foamy, then gradually add sugar and beat until thick and tripled in volume. Gently fold in sifted flour and baking powder. Pour into a lined 8-inch pan and bake for 20–25 minutes. Cool completely, then return cake to pan.
- Add Syrup
- Brush the cake lightly with stock syrup to keep it moist.
- Make the Mango Mousse
- Whip cream with icing sugar until stiff peaks form. Fold into mango puree. Bloom gelatin in water, heat until dissolved, then temper with a small portion of cream before mixing into the mousse. Pour over the cake and refrigerate for 8 hours until set.
- Prepare Mango Gel Topping
- Mix sugar with mango puree. Bloom and dissolve gelatin, temper with puree, then combine fully. Pour gently over the mousse layer. Chill for another 2–4 hours until set.
- Make Stock Syrup
- Boil sugar and water until slightly thickened. Cool before using.
- This Mango Mousse Cake sets beautifully into clean, elegant layers.
Notes
- Fresh mango puree can replace canned
- Adjust sugar based on mango sweetness
- Add a thin sponge layer for extra texture
- Serve chilled for best taste and structure
Conclusion
This Mango Mousse Cake is a stunning dessert that delivers both flavor and elegance. With its soft sponge, creamy mousse, and vibrant topping, it’s guaranteed to impress while still being achievable at home.