If you’re craving something delightfully fresh and irresistibly creamy, this Mango Mousse Cake Recipe will become your new go-to dessert. The light, fluffy cake base supports a luscious mango mousse topping that melts in your mouth with every bite. Bursting with vibrant tropical flavors and a silky texture, this cake beautifully balances sweet and tangy notes, making it perfect for celebrations or any time you want a special treat that feels both elegant and comforting.
Ingredients You’ll Need
The magic behind this Mango Mousse Cake Recipe lies in its simple, carefully chosen ingredients. Each one plays a crucial role—the flour and baking powder set up a soft, fluffy cake, while fresh mango puree brings in vibrant color and natural sweetness. Cream and gelatin deliver the mousse’s cloud-like texture, making every bite an absolute dream.
- 1 1/2 cups all-purpose flour: Provides a tender yet sturdy cake structure that supports the mousse.
- 1 teaspoon baking powder: Helps the cake rise to the perfect fluffy height.
- 1/2 teaspoon salt: Enhances the flavors, balancing sweetness.
- 1/2 cup unsalted butter: Adds richness and moistness to the cake.
- 1/2 cup sugar: Sweetens the cake without overpowering the mango’s natural flavor.
- 2 large eggs: Bind everything together and contribute to the cake’s tender crumb.
- 1/4 cup sour cream: Gives moisture and a subtle tang for depth.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1/2 cup whole milk: Keeps the batter smooth and silky.
- 2 cups fresh mango puree (or frozen mango, blended): Brings the bold, sweet mango flavor that this cake celebrates.
- 1 tablespoon gelatin: Sets the mousse to the perfect consistency.
- 1/2 cup heavy cream: Whipped to soft peaks, creating that wonderfully light mousse texture.
- 2 tablespoons powdered sugar: Sweetens the cream without graininess.
- 1 tablespoon lemon juice: Adds just the right hint of bright acidity to balance the sweetness.
- 1/2 cup mango puree: Used for those gorgeous marbled swirls on top.
How to Make Mango Mousse Cake Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C) and greasing plus lining your cake pan to ensure the cake releases easily. Mix together the flour, baking powder, and salt in a bowl to spread those leavening agents evenly throughout. In another bowl, cream the butter and sugar until smooth, then beat in the eggs, sour cream, vanilla, and milk until perfectly combined. Gradually fold the dry ingredients in to create a silky batter. Pour this into your prepared pan and bake. In about 15-17 minutes, a toothpick inserted into the center will come out clean, signaling your cake is ready! Let it cool fully right in the pan—the base color and texture set the stage for the airy mousse topping.
Step 2: Create the Mango Mousse
While the cake cools, gently warm 2 cups of mango puree and gelatin over low heat, stirring until the gelatin completely dissolves—that’s the key to luscious mousse that holds its shape. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form, offering delightful volume and creaminess. Carefully fold this whipped cream into the mango mixture for a perfect airy texture. Finish with a splash of lemon juice to brighten all the flavors before chilling the mousse in the fridge for 1 to 2 hours so it sets beautifully.
Step 3: Assemble the Cake
Once your cake base has cooled, spread the chilled mango mousse evenly over the top. Add the second half-cup of mango puree by drizzling it across the mousse and using a knife to create a delicate marbled swirl pattern—which not only looks stunning but adds bursts of vibrant mango flavor. Finally, return the cake to the fridge and chill for 3 to 4 hours, allowing that mousse layer to set firm yet silky-soft.
Step 4: Serve and Enjoy
This final waiting time is tough because the reward is absolutely worth it! After chilling, your Mango Mousse Cake Recipe is ready to wow taste buds with its silky, fruity layers.
How to Serve Mango Mousse Cake Recipe
Garnishes
Freshness is everything here, so finish your cake with some diced ripe mango on top for that extra burst of juicy sweetness and beautiful color contrast. A sprig of mint or a few edible flowers can add elegance and a touch of green freshness that pairs perfectly with mango’s tropical vibe.
Side Dishes
This cake shines on its own, but if you want to make a full dessert experience, a light scoop of vanilla ice cream or a dollop of whipped cream is an excellent companion. A fresh fruit salad with pineapple, kiwi, and berries can also complement the mango flavors beautifully.
Creative Ways to Present
For a party, cut the cake into petite squares and serve on decorative plates with a small dollop of mango mousse on the side or a drizzle of passion fruit sauce. Alternatively, turn leftovers into layered parfaits by breaking the cake and layering it with the mousse, fresh mango cubes, and crushed biscuits in clear glasses.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mango Mousse Cake Recipe covered in the refrigerator to preserve freshness. Properly wrapped, it stays delicious and moist for up to 3 days without losing that delightful mousse texture.
Freezing
If you want to keep it longer, freezing is an option but with care—wrap the cake tightly to prevent freezer burn. Thaw overnight in the fridge before serving. Note that the mousse’s texture may soften slightly but will still be enjoyable.
Reheating
This dessert is best enjoyed chilled, so avoid reheating. If you prefer a slightly softer texture, simply let the cake sit at room temperature for 15-20 minutes before serving to soften the mousse without melting it.
FAQs
Can I use canned mango puree for this cake?
Absolutely! While fresh mango gives the best flavor and color, canned mango puree works well as a convenient substitute. Just be sure to choose one without added sugars or preservatives for the cleanest taste.
Is gelatin necessary in the mango mousse?
Yes, gelatin is what helps the mousse set firmly enough to hold its shape on the cake. Without gelatin, the mousse might be too runny and won’t create those beautiful layers of texture that make this cake special.
Can I make this cake vegan?
This Mango Mousse Cake Recipe does use eggs, butter, cream, and gelatin, so it’s not vegan as is. However, you can experiment with vegan substitutes like plant-based butter, coconut cream, egg replacers, and agar-agar to mimic gelatin’s effect.
How ripe should the mangoes be?
Choose mangoes that are fully ripe—soft to the touch with a sweet aroma. These will provide the richest flavor and vibrant color for your mousse and drizzle.
How long does it take for the mousse to set properly?
Chilling the mousse for at least 1 to 2 hours before assembly is essential. After assembling the cake, allow it to chill for 3 to 4 hours so the mousse firms up perfectly for slicing and serving.
Final Thoughts
There’s something truly magical about making this Mango Mousse Cake Recipe at home—the way a few simple ingredients come together to create layers of tropical bliss that feel both luxurious and comforting. Whether you’re celebrating a special occasion or just treating yourself, this cake is a guaranteed crowd-pleaser that’ll have everyone asking for seconds. Give it a try, and I promise it will become one of your favorite desserts to make and share!
Print
Mango Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
This Mango Mousse Cake combines a light, moist cake base with a creamy, fruity mango mousse topping. It’s perfect for warm weather or any occasion that calls for a refreshing, tropical-inspired dessert. With layers of fresh mango puree and a delicate gelatin mousse, this cake offers a delightful balance of sweetness and tanginess, finished with a beautiful marbled mango swirl and fresh mango garnish.
Ingredients
Cake Base
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Mango Mousse
- 2 cups fresh mango puree (or frozen mango, blended)
- 1 tablespoon gelatin
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
Topping
- 1/2 cup mango puree (for swirl)
- Fresh diced mango (for garnish)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a cake pan to ensure your cake doesn’t stick during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Wet Ingredients: In a separate bowl, blend together the unsalted butter, sugar, eggs, sour cream, vanilla extract, and whole milk until the mixture is smooth and creamy.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Allow the cake to cool completely in the pan to prepare for the mousse layer.
- Prepare Mango Mousse: In a small saucepan, gently heat the 2 cups of mango puree with the gelatin over low heat, stirring until the gelatin is fully dissolved and the mixture is smooth.
- Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form, providing the mousse its airy texture.
- Combine Mousse Mixture: Fold the whipped cream gently into the mango and gelatin mixture. Add lemon juice to enhance the flavor, then chill the mousse in the refrigerator for 1-2 hours until it firms up.
- Assemble Cake: Once the cake is cooled, spread the chilled mango mousse evenly over the cake base.
- Create Mango Swirl: Drizzle the additional 1/2 cup mango puree over the mousse layer and use a knife to gently swirl it to create a marbled effect.
- Chill to Set: Place the assembled cake in the refrigerator and chill for 3-4 hours, allowing the mousse layer to fully set.
- Serve: Garnish the top with fresh diced mango pieces before serving for added texture and visual appeal.
Notes
- Ensure the cake is completely cool before adding the mousse to prevent melting.
- Use fresh mangoes if possible for the best flavor, but frozen mango puree works well as an alternative.
- If you prefer a firmer mousse, increase gelatin slightly but be careful not to make it rubbery.
- The lemon juice in the mousse adds brightness and balances the sweetness.
- Chilling times are important to achieve the proper mousse consistency.
- You can prepare the cake base a day ahead and mousse on the next day for convenience.
