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–+ servings
Mango Mousse Cake

Delightfully Creamy Mango Mousse Cake for Tropical Bliss

This Mango Mousse Cake is a refreshing, eggless dessert that brings a burst of tropical flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 12 hours
Total Time 12 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Cake Flour All-purpose flour can be used as a denser substitute.
  • 1 teaspoon Baking Powder A leavening agent to ensure the cake rises perfectly.
  • 1 teaspoon Baking Soda Enhances fluffiness and gives the cake a beautiful color.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 3/4 cup Granulated Sugar Coconut sugar can be used for a richer taste.
  • 1 cup Milk Non-dairy milk can be substituted for a vegan option.
  • 1/3 cup Neutral Oil Canola or vegetable oil works well.
  • 1 large Egg For eggless version, use 1 tablespoon ground flaxseed + 2.5 tablespoons water.
  • 1 teaspoon Vanilla Extract
For the Mango Mousse
  • 1 tablespoon Gelatin Powder Opt for agar-agar for a vegetarian alternative.
  • 1/4 cup Cold Water Activates the gelatin for a firm mousse.
  • 2 cups Mango Chunks Use fresh or frozen for convenience.
  • 1 cup Whipping Cream Make sure it’s cold for the best results.
  • 1/4 cup Powdered Sugar
For the Mango Curd Topping
  • 1 cup Mango Chunks Fresh mango enhances the topping flavor.
  • 1/3 cup Granulated Sugar Adjust to taste.
  • 2 tablespoons Cornstarch Can be substituted with arrowroot powder.
  • 1/4 cup Water For cornstarch slurry.
  • 2 tablespoons Unsalted Butter Substitute with coconut oil for a dairy-free version.

Equipment

  • 9" springform pan
  • Mixing Bowls
  • Blender
  • Hand mixer or stand mixer
  • Saucepan

Method
 

Steps
  1. Preheat the oven to 350°F (175°C) and line a 9" springform pan with parchment paper.
  2. In a large bowl, whisk together cake flour, baking powder, baking soda, salt, and sugar until well combined. Add milk, neutral oil, an egg (or flaxseed egg), and vanilla extract, and mix until smooth.
  3. Pour the batter into the prepared pan and bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
  4. Bloom the gelatin in cold water as per package instructions, then heat until fully dissolved. Blend mango chunks until smooth and mix in the gelatin.
  5. Beat cold whipping cream with powdered sugar until stiff peaks form. Gently fold this into the mango mixture.
  6. Pour the mango mousse over the cooled cake and smooth the surface. Chill in the refrigerator for at least 4-6 hours until set.
  7. Prepare the mango curd by combining mango puree and sugar in a saucepan over medium heat, thickening with a cornstarch slurry.
  8. Spread the cooled mango curd over the set mousse layer. Decorate if desired.
  9. Refrigerate the cake for at least 12 hours before serving. Garnish with mango slices and mint leaves if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing. Whip the cream to stiff peaks for a fluffy mousse. Allow the cake to chill properly to develop flavors.

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