Mango Mousse Cake Recipe

This homemade mango mousse cake combines a light, fluffy cake base with a creamy mango mousse layer. Perfect for tropical dessert lovers, this recipe is easy to follow and results in a vibrant, flavorful cake that’s ideal for any occasion.

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Prep Time 25

Cook Time 30

Resting Time 4

Total Time 4 55

Course Dessert

Cuisine Tropical

Servings Slices

Calories 320 kcal

Equipment

10-inch springform pan For shaping and assembling the cake.
Mixing bowls For combining ingredients.
Whisk To mix batter and mousse
Offset spatula For spreading the mousse evenly.
Refrigerator To chill and set the mousse layer

Ingredients

Cake Layer
2 large eggs
1 cup white granulated sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Mousse Layer
1 1/2 cups heavy cream
1 cup chopped fresh mango
1/2 cup whipped cream cheese
2 tablespoons unflavored gelatin dissolved in 1/4 cup water
1/2 cup sugar

Instructions

Prepare the Cake Layer
Preheat the oven to 350°F (175°C). Grease a 10-inch springform pan and line the bottom with parchment paper.
Make the Batter
In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy. Gradually add the flour and baking powder, mixing until smooth.
Bake the Cake
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before assembling.
Prepare the Mousse Layer
In a blender, puree the chopped mango until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.
Combine the Mousse Ingredients
Mix the mango puree with the whipped cream cheese and sugar. Dissolve the gelatin in warm water, let it cool slightly, and fold it into the mango mixture. Finally, gently fold in the whipped cream.
Assemble the Cake
Place the cooled cake layer back into the springform pan. Pour the mango mousse over the cake, smoothing the top with an offset spatula.
Chill and Set
Refrigerate the cake for at least 4 hours or until the mousse is fully set.
Serve
Remove the cake from the springform pan and decorate with fresh mango slices, whipped cream, or other toppings of your choice.

Notes

For the best flavor, use ripe mangoes.
The cake can be stored in the refrigerator for up to 3 days.
Add a garnish of toasted coconut or pistachios for an extra tropical touch.

Nutrition

Calories: 320kcal

Keyword Mango Dessert, Mango Mousse Cake Recipe, Tropical Cake Recipe