If you have a craving for something both delightfully airy and bursting with tropical sunshine, this Mango Mousse Cake Recipe is a must-try treat that will brighten up any occasion. From a moist, tender cake base to the luscious, creamy mango mousse topping, every bite feels like a little vacation. The natural sweetness of ripe mangoes pairs beautifully with a hint of tangy lemon and the gentle richness of whipped cream, turning a simple dessert into a show-stopper everyone will love. Whether you’re a mango devotee or simply curious about new dessert ideas, this Mango Mousse Cake Recipe will quickly become a beloved classic in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Mango Mousse Cake Recipe. Each component plays a crucial role in balancing flavor, texture, and that perfectly smooth finish that makes this cake so irresistible.
- 1 1/2 cups all-purpose flour: The foundation of your cake, providing structure and tenderness.
- 1 teaspoon baking powder: Ensures your cake rises just right, keeping it fluffy and light.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup unsalted butter: Adds richness and moisture for a melt-in-your-mouth crumb.
- 1/2 cup sugar: Sweetens the cake perfectly without overpowering the mango flavors.
- 2 large eggs: Binds the ingredients and adds additional moisture.
- 1/4 cup sour cream: Gives a subtle tang and keeps the cake tender.
- 1 teaspoon vanilla extract: Adds warmth and aromatic depth.
- 1/2 cup whole milk: Helps blend the batter smoothly and keeps it light.
- 2 cups fresh mango puree (or frozen mango, blended): The star ingredient delivering intense mango flavor and vibrant color.
- 1 tablespoon gelatin: Sets the mousse to a perfectly airy yet stable texture.
- 1/2 cup heavy cream: Whipped to softness, creating the mousse’s fluffy body.
- 2 tablespoons powdered sugar: Sweetens the whipped cream delicately.
- 1 tablespoon lemon juice: Brightens the mousse with a hint of zing and balances the sweetness.
- 1/2 cup mango puree: For swirling on top and adding extra mango magic.
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 your cake pan with care. In one bowl, whisk together the flour, baking powder, and salt to make sure the leavening is evenly mixed. Separately, cream the butter and sugar until light and fluffy, then add the eggs one at a time so everything blends smoothly. Follow with the sour cream, vanilla extract, and milk, creating a batter that’s both rich and silky. Gently fold in the dry ingredients, but don’t overmix—this helps keep the cake tender. Pour the batter into your pan and bake for 15 to 17 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan to set the perfect foundation for the mousse topping.
Step 2: Make the Mango Mousse
While the cake cools, warm your mango puree and gelatin gently in a small saucepan over low heat. Stir until the gelatin dissolves completely—this step is key for that dreamy mousse texture that’s light yet holds shape. In a separate chilled bowl, whip the heavy cream with powdered sugar until soft peaks form, creating a fluffy cloud of sweetness. Carefully fold the whipped cream into the mango mixture, being gentle to keep as much air in as possible. Add the lemon juice to brighten the flavors, and then set the mousse in the refrigerator for 1 to 2 hours until it’s perfectly set but still creamy.
Step 3: Assemble and Chill
Once your cake base is cool and your mousse is ready, spread the mousse smoothly over the cake’s surface. For a striking visual, drizzle the extra 1/2 cup of mango puree on top and use a knife to create a swirling marbled effect that screams artistry. Place the entire cake in the fridge and let it chill for 3 to 4 hours until the mousse is fully firm and the flavors meld together beautifully.
Mango Mousse Cake Recipe is Now Ready to Serve
After the chill time, your mango mousse cake is ready to wow your family or guests with its tropical charm, silky texture, and vibrant flavor.
How to Serve Mango Mousse Cake Recipe
Garnishes
Simple garnishes often make the biggest impression. Add freshly diced mango chunks on top for a juicy burst with every bite. A few mint leaves can introduce a refreshing contrast in color and taste. If you want to elevate things, a light dusting of toasted coconut or a few edible flowers turn your cake into an elegant dessert centerpiece.
Side Dishes
This Mango Mousse Cake Recipe pairs beautifully with light accompaniments. A scoop of lemon sorbet or a dollop of whipped cream complements the mango flavor without stealing the spotlight. Fresh berries or a tropical fruit salad can add freshness and texture contrasts that delight the palate.
Creative Ways to Present
For a fun twist, try serving this cake in individual glass jars layered with extra mango puree and crushed biscuits for crunch. Another great idea is to create mini mousse cakes using a silicone mold for a stunning dessert buffet. Presentation is part of the joy, so don’t hesitate to get playful!
Make Ahead and Storage
Storing Leftovers
After serving, cover the cake securely with plastic wrap or store it in an airtight container to maintain freshness. Keep it refrigerated and consume within 2 to 3 days, as the delicate mousse and fruit components taste best fresh.
Freezing
You can freeze the cake before assembling or after it’s fully set. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving—although the texture may soften slightly, the flavors will remain delicious.
Reheating
This cake is best enjoyed chilled, so reheating isn’t recommended. Instead, allow frozen portions to thaw gradually in the fridge for the best texture and flavor experience.
FAQs
Can I use canned mango puree instead of fresh?
Absolutely! While fresh mangoes provide the best vibrant flavor and natural sweetness, canned mango puree is a convenient substitute. Just make sure it’s pure mango with no added sugars for the best results.
What if I don’t have gelatin? Can I use something else?
Agar-agar is a suitable vegetarian substitute for gelatin and works well in mango mousse. Use about the same quantity, but be sure to follow any specific preparation instructions on the package.
How do I know when the cake is fully baked?
Keep an eye on your cake near the end of baking time. A toothpick inserted into the center should come out clean or with just a few crumbs attached. Avoid overbaking, as that can dry out the base.
Can I make this mango mousse cake recipe gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free blend that can be substituted 1:1. The texture might vary slightly, but the flavors remain delightful.
What’s the best way to slice this cake cleanly?
For clean slices, chill the cake thoroughly and use a sharp knife warmed under hot water, then wiped dry between cuts. This technique helps you get smooth edges without smudging the mousse.
Final Thoughts
Creating this Mango Mousse Cake Recipe is a joyful experience that blends bright, tropical flavors with a wonderfully light texture that feels indulgent but never heavy. It’s a recipe worth sharing with loved ones or saving for moments when you want to treat yourself. Trust me, once you try it, this mango delight will become one of your all-time favorites—so go ahead and bring a slice of sunshine to your table today!
Print
Mango Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 5 hours 47 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
This Mango Mousse Cake is a luscious, tropical dessert featuring a light and fluffy cake base topped with a creamy mango mousse. It combines the natural sweetness and vibrant flavor of fresh mangoes with a delicate marbled effect and a cool, refreshing finish, making it perfect for warm weather or special occasions.
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
Decoration
- 1/2 cup mango puree (for drizzle)
- Diced mango (for garnish)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt thoroughly.
- Blend Wet Ingredients: In a separate bowl, cream the unsalted butter and sugar until light and fluffy. Add the eggs one at a time, then mix in sour cream, vanilla extract, and whole milk until the batter is smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to maintain moisture.
- Make Mango Mousse: In a small saucepan over low heat, gently warm 2 cups mango puree and sprinkle in the gelatin, stirring until fully dissolved and smooth. Remove from heat.
- Whip Cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form, ensuring a light and airy texture.
- Fold Ingredients: Carefully fold the whipped cream into the mango and gelatin mixture to create a smooth mousse. Add lemon juice and mix to combine. Chill the mousse in the refrigerator for 1-2 hours until it sets.
- Assemble Cake: Once the cake is cooled, spread the mango mousse evenly over the surface of the cake base.
- Create Mango Swirl: Drizzle the additional 1/2 cup mango puree over the mousse layer and gently swirl with a knife to form a marbled effect for a beautiful presentation.
- Chill to Set: Refrigerate the assembled cake for 3-4 hours to allow the mousse to fully set and flavors to meld.
- Serve: Garnish the chilled cake with diced fresh mango for added texture and freshness before serving.
Notes
- Use ripe, sweet mangoes for the best flavor in the mousse and decoration.
- If using frozen mango, thaw completely and blend until smooth before using.
- Ensure the gelatin is fully dissolved in the warm mango puree to avoid lumps in the mousse.
- For a firmer mousse, you can increase gelatin to 1.5 tablespoons, but be careful not to overpower the delicate texture.
- The cake base can be prepared a day ahead and stored covered at room temperature.
- To make slicing easier after chilling, run a knife under hot water, dry it, and then cut the cake.
