As I stood in my kitchen with a perfectly ripe mango in hand, I couldn’t help but daydream of tropical shores and sun-kissed afternoons. This Mango Mousse Cake captures that enchanting essence, featuring a soft vanilla cake base lovingly topped with a luscious mango mousse and a tangy mango curd. The best part? It’s a no-bake, eggless delight that not only dazzles the eyes but also offers a refreshing escape from the usual desserts. Whether you’re hosting a summer barbecue or simply indulging yourself on a warm day, this cake is an impressive crowd-pleaser that’s surprisingly easy to whip up. Ready to dive into this tropical treat that feels like a mini-vacation on a plate?
Why is Mango Mousse Cake irresistible?
Tropical Escape: Each bite transports you to sunny shores with its refreshing flavor profile, making it a perfect treat for warm days.
No-Bake Convenience: This cake requires no baking, saving you time while effortlessly impressing your guests.
Eggless Delight: Suitable for everyone, it’s a fabulous option for those avoiding eggs without compromising on texture or taste.
Stunning Presentation: The vibrant layers and glossy mango curd create a show-stopping dessert that will steal the spotlight at any gathering.
Flavor Versatility: Feel free to personalize it by adding layers of berries or experimenting with other tropical fruits for a unique twist!
For extra inspiration, you might also love our decadent Ice Cream Cake or the irresistible Butter Pecan Cake.
Mango Mousse Cake Ingredients
• The essentials for your tropical delight!
For the Cake Base
• Cake Flour – Provides structure and lightness; substitute with all-purpose flour for a similar texture.
• Baking Powder – Acts as a leavening agent to help the cake rise; ensure it’s fresh for best results.
• Baking Soda – Aids in leavening when combined with acidic ingredients.
• Salt – Enhances flavor; a pinch always elevates baked goods.
• Granulated Sugar – Adds sweetness and moisture; organic or brown sugar lends a deeper flavor.
• Milk (dairy or non-dairy) – Brings moisture and richness; almond or oat milk can substitute.
• Neutral Oil (canola or vegetable oil) – Keeps the cake moist; avoid strong-flavored oils like olive oil.
• Large Egg – Provides structure and moisture; replace with a flax egg for an eggless cake.
• Vanilla Extract – Adds lovely flavor; natural vanilla enhances taste over artificial extract.
For the Mango Mousse
• Gelatine Powder – Helps the mousse set properly; agar-agar serves as a vegetarian alternative.
• Cold Water – Activates the gelatine; ensure it’s chilled.
• Mango Chunks – The star ingredient for both mousse and curd; choose ripe mangoes for the best flavor.
• Whipping Cream (cold) – Contributes creaminess and texture; coconut cream is a great non-dairy option.
• Powdered Sugar – Sweetens the mousse; can be reduced for less sweetness if desired.
For the Mango Curd
• Granulated Sugar (for curd) – Sweetens the curd; brown sugar can provide a lovely twist.
• Cornstarch – Thickens the mango curd; arrowroot powder is a suitable substitute.
• Unsalted Butter – Adds richness to the mango curd; feel free to use vegan butter for a dairy-free option.
Embrace the flavors of summer with this stunning Mango Mousse Cake, and watch it become the star of any gathering!
Step‑by‑Step Instructions for Mango Mousse Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). While the oven heats up, prepare a 9-inch springform pan by lining the bottom with parchment paper. This will ensure your soft vanilla cake easily releases from the pan later, leaving it intact for the luscious mango mousse to crown it beautifully.
Step 2: Make Cake Batter
In a mixing bowl, whisk together 1 cup of cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt until well combined. Next, add in ¾ cup granulated sugar, ½ cup milk, ⅓ cup neutral oil, 1 large egg, and 1 teaspoon vanilla extract. Mix until the batter is smooth and thoroughly combined, visibly thickening as air bubbles form in the mixture.
Step 3: Bake the Cake
Pour the prepared batter into the lined springform pan, spreading it evenly. Place it in the preheated oven and bake for about 15 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool on a wire rack for at least 30 minutes to cool completely before adding the mousse layer.
Step 4: Mango Mousse Preparation
While the cake is cooling, begin preparing the mango mousse. In a small bowl, bloom 1 tablespoon of gelatine powder in 3 tablespoons of cold water. Meanwhile, blend 2 cups of ripe mango chunks in a blender until smooth. Once the gelatine has bloomed, heat it gently until dissolved, then mix it into the blended mango before folding it into 1 cup of whipped cream to create a light, airy mousse.
Step 5: Layer Mousse
With the cooled cake in the springform pan, carefully pour the prepared mango mousse over the cake, spreading it into an even layer. Tap the pan gently on the counter to remove any air bubbles. Once even, cover the pan with plastic wrap and place it in the refrigerator to chill for at least 4 hours, allowing the mousse to set properly.
Step 6: Make Mango Curd
While the mousse is chilling, prepare the mango curd. In a saucepan, combine 1 cup of reserved mango puree with ½ cup granulated sugar. Mix 2 tablespoons of cornstarch with a little water to create a slurry, then stir it into the mango mixture. Heat over medium heat, stirring constantly until thickened; then stir in 2 tablespoons of unsalted butter until melted and smooth.
Step 7: Top the Cake
Once the mousse has set, remove the cake from the refrigerator. Gently pour the cooled mango curd over the mousse layer, spreading it evenly to create a glossy top. Return the cake to the fridge and chill for an additional 12 hours to ensure everything is nicely set and the flavors meld together beautifully.
Step 8: Serve
When ready to serve your stunning Mango Mousse Cake, carefully release it from the springform pan and transfer to a serving platter. Decorate the top with extra mango chunks and fresh mint leaves to brighten the presentation. Slice, serve chilled, and revel in the tropical delight!
What to Serve with Mango Mousse Cake
Indulge in a delightful meal experience that pairs beautifully with tropical sweetness and compliments your refreshing cake.
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Coconut Rice: Fluffy, fragrant rice infused with coconut milk adds a creamy balance to the cake’s sweetness. It’s like a mini tropical getaway on your plate!
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Grilled Pineapple: The caramelized edges and juicy sweetness of grilled pineapple create a harmonious complement to the mango flavors, enhancing that island vibe.
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Zesty Arugula Salad: A fresh salad with peppery arugula, tangy citrus dressing, and sliced almonds brightens the palate between bites of the rich mousse cake.
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Passionfruit Sorbet: This icy treat adds a tangy twist, refreshing your taste buds and making it a perfect palate cleanser after the rich dessert.
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Mango Lassi: A chilled mango lassi, blending yogurt and ripe mango, echoes the cake’s flavors while adding creaminess and cooling comfort.
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Chocolate Shavings: Sprinkling dark chocolate shavings atop each slice gives a rich contrast that enhances the fruity notes of your mango mousse cake, creating a delightful fusion.
Pair these suggestions with your Mango Mousse Cake for an enchanting feast that celebrates the best of tropical flavors!
Make Ahead Options
These Mango Mousse Cake preparations are a game-changer for busy home cooks! You can prepare the vanilla cake base up to 24 hours in advance, allowing it to cool completely before refrigerating it. Additionally, the mango mousse can be made ahead, chilling in the fridge overnight for a perfect set. To maintain quality, ensure both the cake and mousse are covered securely to prevent drying out. As for the mango curd, it can also be prepared up to 3 days in advance and stored in an airtight container. When you’re ready to serve, simply layer the mousse over the cake and top it off with curd for a stunning finish—your guests will be none the wiser about the prep time!
Tips for the Best Mango Mousse Cake
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Perfect Mango Selection: Use ripe, sweet mangoes for the best flavor in both the mousse and curd. Overripe or underripe mangoes can lead to less flavorful layers.
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Gelatine Awareness: Make sure your gelatine is fully dissolved before combining it with mango to achieve a smooth, creamy consistency in your mousse. If using agar-agar, consult the package instructions as its setting process differs.
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Cold Cream: Always whip your cream when it’s cold for maximum volume and stability. This helps create that light, airy texture you want in the mango mousse layer.
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Chill Time Matters: Be patient—allowing your cake to chill for the recommended time is crucial for the layers to set properly. Rushing this step can lead to a messy, unlayered cake.
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Avoid Overmixing: Once you fold the whipped cream into the mango mixture, handle it gently to retain airiness. Overmixing can deflate the mousse, resulting in a denser texture.
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Decorate with Freshness: For a beautiful presentation, decorate your Mango Mousse Cake with fresh mango chunks and mint leaves just before serving. It enhances both flavor and visual appeal!
How to Store and Freeze Mango Mousse Cake
Fridge: Store covered in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, you can freeze the assembled Mango Mousse Cake for up to 1 month. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Thawing: When ready to enjoy, thaw the cake overnight in the fridge. This keeps the mousse and curd from becoming too soft or watery.
Serving Tip: Always serve chilled. If you’ve frozen it, allow sufficient time for the cake to defrost before slicing for the best texture and taste.
Mango Mousse Cake Variations & Substitutions
Feel free to play around with this delightful recipe and create your very own delicious twist!
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Berry Boost: Add a layer of crushed berries between the cake and mousse for a refreshing tartness that complements the mango beautifully.
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Tropical Mix: Replace mango with other tropical fruits like passionfruit or pineapple for a unique flavor profile that still brings the tropics to your table.
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Coconut Kick: Swap vanilla extract for coconut extract to infuse a tropical twist, making each bite reminiscent of sunny beach vacations.
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Dairy-Free Delight: Use coconut cream in place of whipping cream for a decadent yet dairy-free version that tastes just as luscious.
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Sugar Swap: For a healthier option, substitute granulated sugar with coconut sugar or honey, keeping in mind these may alter the sweetness level.
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Flax Egg Substitute: Make this cake entirely eggless by using a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for added richness without the eggs.
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Spiced Sensation: Sprinkle in a dash of cinnamon or nutmeg into the cake batter for a warm, aromatic surprise that elevates the flavor experience.
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Vegan Twist: Use vegan butter instead of traditional butter in the mango curd for a guilt-free treat that everyone can enjoy.
As you dive into these variations, don’t forget to check out our delectable Butter Pecan Cake for even more inspiration or try our luscious Carrot Cake Coffee for a delightful pairing!
Mango Mousse Cake Recipe FAQs
How do I choose ripe mangoes for my Mango Mousse Cake?
Absolutely! For the best flavor, look for mangoes that are slightly soft to the touch, with a sweet aroma. The skin should have vibrant color without dark spots all over it. Ripe mangoes bring a bright, tropical flavor to your mousse and curd that’s simply irresistible.
What’s the best way to store my Mango Mousse Cake?
Store your Mango Mousse Cake covered in the refrigerator for up to 3 days. This keeps it fresh while maintaining the delightful texture of the mousse and curd. For longer storage, wrap the assembled cake tightly in plastic wrap and aluminum foil to freeze for up to 1 month.
Can I freeze the Mango Mousse Cake?
Yes, indeed! To freeze, ensure the cake is well-wrapped to avoid freezer burn. Simply wrap it in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, thaw the cake overnight in the fridge. This helps preserve the creamy texture of the mousse and prevents it from becoming too soft.
What if my mousse doesn’t set properly?
If your mousse doesn’t set, it might be due to the gelatine not fully dissolving or not enough time in the fridge to set. Make sure the gelatine is completely dissolved before mixing into the mango puree. If you find yourself in this situation, consider putting it back in the fridge for a few more hours to allow it to firm up.
Is this Mango Mousse Cake safe for people with egg allergies?
Very! This recipe is eggless, making it a fantastic option for those avoiding eggs due to allergies or dietary preferences. The gelatine and whipped cream provide the right texture that keeps this dessert delightfully fluffy.
What can I do if I’m allergic to gelatin?
If you’re seeking a vegetarian alternative, simply substitute the gelatine with agar-agar following the package instructions for proper usage. Typically, you’ll need to dissolve it in water and bring it to a boil, similar to how you would use gelatine, ensuring it sets correctly in your Mango Mousse Cake.
Tropical Mango Mousse Cake: A No-Bake Delight You'll Love
Ingredients
Equipment
Method
- Prepare the pan by lining a 9-inch springform pan with parchment paper.
- In a mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Add sugar, milk, oil, egg, and vanilla, then mix until smooth.
- Pour batter into the prepared pan and bake at 350°F for about 15 minutes. Cool on a wire rack for 30 minutes.
- Bloom gelatine in cold water, then mix into blended mango chunks and fold into whipped cream for the mousse.
- Pour mango mousse over the cooled cake and refrigerate for at least 4 hours.
- In a saucepan, combine mango puree and sugar, mix cornstarch slurry, and heat until thickened. Stir in butter.
- Pour cooled mango curd over the mousse layer and chill for an additional 12 hours.
- Release the cake from the springform pan, decorate with mango chunks and mint, then serve chilled.
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