This Mango Mousse Cake Recipe is a creamy, fruity masterpiece with a fluffy sponge base, luscious mango mousse, and a glossy mango topping.
Have you ever had one of those desserts that just transport you somewhere else? That’s exactly what happened the first time I made this mango mousse cake. It wasn’t just a cake—it was a little slice of summer, a tropical escape, a bright and sunny bite of happiness.
I still remember the day I made it. It was the middle of winter, and I was desperate for something that felt like sunshine. I spotted a can of mango purée in the pantry, and suddenly, I was on a mission. The moment I cut into the cake, I knew it was something special—the silky mousse, the airy sponge, and that golden mango topping all came together like magic. And let’s be real, the color alone is enough to make anyone smile.
So, if you’re craving something fresh, creamy, and absolutely dreamy, this cake is it.
Why You’ll Love This Mango Mousse Cake Recipe?
- It’s bursting with mango flavor – If you’re a mango lover, this cake will be your new obsession.
- It’s light and airy – The mousse has the perfect melt-in-your-mouth texture.
- No fancy tools needed – You don’t need a professional setup—just a few mixing bowls and a whisk!
- It’s a showstopper – This cake looks like something from a high-end bakery, but it’s actually pretty easy to make.
- Perfect for special occasions – Birthdays, holidays, or just because—it always impresses.
Ingredient Notes:
Every ingredient in this recipe plays an important role, so let’s break it down.
For the Sponge Cake:
- Eggs – The key to a fluffy, airy cake.
- Sugar – Sweetens and helps stabilize the egg mixture.
- Flour & Baking Powder – Give the cake its structure while keeping it light.
For the Mango Mousse:
- Mango Purée – The heart of this dessert! Use fresh, ripe mangoes or canned for convenience.
- Heavy Cream – Makes the mousse rich and creamy.
- Gelatin – Helps the mousse set properly so it holds its shape.
For the Mango Gel Topping:
- Mango Purée – Because more mango is always a good idea.
- Gelatin – Creates that beautiful, glossy finish.
- Sugar – Adjust depending on how sweet your mangoes are.
How To Make Mango Mousse Cake?
This cake has a few layers, but don’t worry—each step is simple and totally worth it!
Step 1: Bake the Sponge Cake
Preheat your oven to 350°F (175°C) and line an 8-inch cake pan with
In a bowl, beat the eggs until foamy, then slowly add the sugar while mixing. Keep beating until the mixture is light, thick, and triples in volume—about 7-10 minutes. This is what makes the cake super airy!
Sift in the flour and baking powder, folding gently so you don’t deflate the batter. Pour into the pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let it cool completely before moving on.
Step 2: Prepare the Stock Syrup
A little trick to keep the cake extra moist—just boil sugar and water until syrupy. Let it cool before brushing it lightly over the sponge.
Step 3: Make the Mango Mousse
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Whip the heavy cream and icing sugar until stiff peaks form. In a separate bowl, mix the mango purée with melted gelatin, then gently fold in the whipped cream. The result? A mousse so smooth and fluffy, you’ll want to eat it straight from the bowl (I won’t judge).
Step 4: Assemble the Cake
Place the cooled sponge cake back into a springform pan. Brush with stock syrup (just enough to keep it moist). Pour the mango mousse over the cake and smooth it out. Refrigerate for at least 8 hours so the mousse can set properly.
Step 5: Make the Mango Gel Topping
Mix sugar with mango purée and taste—adjust the sweetness if needed. Sprinkle gelatin over water, let it sit for a minute, then heat until dissolved. Stir it into the mango mixture, then pour over the chilled mousse. Let it set for 2-4 more hours.
Step 6: Serve & Enjoy!
Once fully set, remove the cake from the pan, slice it up, and serve!
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: You can freeze slices for up to 1 month—just thaw in the fridge before serving.
Variations and Substitutions:
- Want a crunch? – Swap the sponge cake for a graham cracker crust.
- No gelatin? – Use agar-agar instead (just adjust the quantity).
- Swap the fruit! – This recipe also works beautifully with peach, strawberry, or passion fruit purée.
What to Serve with Mango Mousse Cake?
- Vanilla Ice Cream – A creamy contrast to the mango flavor.
- Chai or Green Tea – Pairs perfectly with the tropical taste.
- Fresh Mango Slices – Because there’s never too much mango.
Frequently Asked Questions:
Can I use fresh mango instead of canned purée?
Of course! Just blend ripe mangoes until smooth and strain if needed.
Do I need a springform pan?
It makes removal easier, but you can use a regular cake pan lined with parchment.
Why didn’t my mousse set properly?
The gelatin might not have fully dissolved. Make sure it’s completely melted before adding it to the mixture.
This Mango Mousse Cake Recipe is like a tropical getaway in dessert form—light, creamy, and packed with mango flavor. Whether you’re making it for a celebration or just because (which is totally valid), I promise it’ll be a hit.
So, are you ready to give it a try? Let me know how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mango Mousse Cake Recipe
Ingredients
For the Sponge Cake
- 3 large eggs room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
For the Mango Mousse
- 1 ½ cups heavy cream
- 3-6 tablespoons icing sugar adjust to taste
- 2 cups mango purée canned or fresh
- 1 sachet 7 grams unflavored gelatin powder
- 50 ml water
For the Mango Gel Topping
- 1 cup mango purée canned or fresh
- 3-6 tablespoons granulated sugar adjust as needed
- 1 ½ teaspoons unflavored gelatin powder
- 7 teaspoons water
For the Stock Syrup
- ¼ cup water
- ⅓ cup granulated sugar
Instructions
Preparing the Sponge Cake
- Preheat the oven to 350°F (175°C). Grease the bottom of an 8-inch round cake pan and line it with parchment paper.
- In a stand mixer or large bowl, beat the eggs for 1 minute until foamy. Gradually add the sugar and continue beating for 7-10 minutes, or until the mixture has tripled in volume and forms ribbons when drizzled.
- Sift together the flour and baking powder and gradually fold it into the egg mixture using a rubber spatula, ensuring a light and airy batter.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before transferring it to a wire rack. Once cooled completely, return it to a springform pan and prepare for assembly.
Making the Stock Syrup
- In a small saucepan, bring the water and sugar to a boil over medium heat until fully dissolved.
- Remove from heat and allow the syrup to cool.
- Lightly brush the cooled sponge cake with the syrup to maintain moisture.
Preparing the Mango Mousse
- In a mixing bowl, whip the heavy cream and icing sugar until stiff peaks form.
- In a separate small bowl, sprinkle gelatin powder over 50 ml of water and allow it to bloom for 1 minute.
- Microwave the gelatin mixture for 15 seconds, stirring until fully dissolved. Let it cool slightly.
- In a large bowl, fold the mango purée into the whipped cream mixture until fully combined.
- Gradually add the dissolved gelatin by mixing a small portion of the mousse into the gelatin first, then folding it back into the main mixture.
- Pour the mango mousse over the sponge cake in the springform pan and smooth the top. Refrigerate for at least 8 hours until fully set.
Preparing the Mango Gel Topping
- Stir the sugar into the mango purée, adjusting sweetness as necessary.
- In a small bowl, sprinkle the gelatin powder over water and allow it to bloom for 30 seconds.
- Microwave the gelatin mixture for 10 seconds until clear, stirring well.
- Gradually mix 2 tablespoons of mango purée into the gelatin mixture before stirring it into the rest of the purée.
- Gently pour the mango gel over the chilled mango mousse, ensuring an even layer.
- Refrigerate for 2-4 hours until the topping is fully set.
Serving
- Once fully set, remove the springform pan and carefully transfer the cake to a serving plate.
- Slice and serve chilled.
Notes
- All-purpose flour → with a 1:1 gluten-free flour blend for the sponge cake.
- Ensure that all other ingredients, including baking powder and gelatin, are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
