Mango mousse cake is an easy dessert featuring a layer of moist vanilla cake, fresh mango mousse, and swirls of mango puree. This light and airy mousse cake is a perfect summer dessert for the mango season!
I spent the better part of my early years as a pastry chef making mousse cakes, so I knew I needed a recipe on Cambrea Bakes! It is an easy (yet totally elegant) dessert that is perfect when you want something light and not too heavy.
My mango crepe cake inspired me to keep playing with mango flavors, and thus this mango mousse cake was born! This recipe is too beautiful (and delicious) to not share at your next summer occasion!
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why you'll love this mango mousse cake
- Cake base: The bottom layer is a moist vanilla cake that is the perfect base for the light and airy mousse.
- Creamy mango mousse filling: Made with fresh or frozen mango, the mango mousse is packed with juicy mango flavor!
- A delicious dessert for any occasion: Whether you need it for a special occasion or a birthday, this mango treat will be the talk of any get-together!
ingredient notes & substitutions
Find the full ingredient measurements and instructions in the recipe card below!
Mangoes: I recommend frozen mango for the mango puree, otherwise you will have to cut up a lot of fresh mangoes! If you don't mind cutting the mango yourself, make sure to use ripe mangoes for the best flavor.
Heavy whipping cream: This ingredient is required to make the whipped cream for the mousse. I don't recommend substituting it, or the whipped cream won't set properly.
Gelatin: Unflavored gelatin is used to help set the mousse and make it easily cuttable into slices! I don't recommend using agar agar, because it does not have an equal 1:1 ratio for substituting.
Sour cream: Full-fat sour cream can be substituted for full-fat plain Greek yogurt if needed. This ingredient is important for bringing richness and moisture to the cake which keeps it moist for days!
Whole milk: Like sour cream, whole milk provides moisture and richness to the cake. I don't recommend using plant-based milk or it will be drier.
recipe instructions
Combine the dry ingredients and butter.​ In a stand mixing bowl, combine the dry ingredients. Then mix in the cubed unsalted butter on low speed until it resembles coarse sand.
Mix in the wet ingredients.​ Mix in the sour cream and canola oil on low speed until it turns into a paste. Scrape down the sides and bottom of the bowl with a rubber spatula.
Then stream in the eggs, milk, and vanilla extract until just combined.
Pour into a spring form pan. Pour the cake batter into the bottom of the spring form pan. Bake for 15-17 minutes, then let the pan cool completely on a wire rack.
The cake MUST be cool before assembling or everything will melt! Once it is cool, remove and wash the sides of the pan. It will ensure a clean removal once the mousse is on top.
Make the whipped cream. Whisk the heavy cream and powdered sugar with a stand mixer on high speed until soft peaks form.
Transfer it to a large bowl and keep it in the fridge until ready to use.
Make the mango puree. In a pot, cook the diced mango, sugar, and lemon juice until softened. Then blend until very smooth.
Pour it back into the pot and stir in the bloomed gelatin. Stir to dissolve the gelatin, then chill the mango puree in an ice bath for 7-10 minutes or until room temperature.
Fold the mango mousse. Pour the mango puree into the bowl of whipped cream.
Use a rubber spatula to gently fold the two together until homogenous.
Make the mousse layer.​ Evenly spread half of the mango mousse on top of the cake layer.
Then spread half of the reserved mango puree over the top of the mousse.
Layer the rest of the mango mousse next.
Layer the mango puree. Dollop the rest of the mango puree on top and use a toothpick to swirl it into the mousse.
Chill before serving. Before serving, chill the mousse cake in the fridge for at least 3-4 hours, overnight is best!
When you are ready to remove it from the pan, run a hot small offset spatula around the top edge of the mousse.
Unlock the sides of the pan and carefully remove it from the pan. Transfer the cake to a cake board or serving plate. You can garnish the top edge with diced mangoes or serve it as is. Enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- ​Use a blender for the puree. I recommend using a blender or immersion blender and not a food processor. You can definitely use one but the puree will not be as smooth!
- Fresh varieties of mangoes to use: If you use fresh mangos, I recommend ripe, fragrant mangoes such as Alphonso, but any sweet variety will work!
- Assemble when cool. The cake MUST be cool before you start assembling. Otherwise, the mousse will melt.
- Don't let the puree get too cold. Once the puree is in the ice bath, set a timer and stir frequently to cool it quickly. The puree should feel room temperature or slightly cooler, but not cold. If it gets too cold the gelatin will set and the mousse will end up clumpy.
storage & freezing
Store any leftovers in an airtight container for up to 5 days in the fridge.
If you prefer to freeze some for later, store it in an airtight container in the freezer for up to one month.
faqs
No, mango juice is mostly liquid and will not work the same! You can purchase mango puree in cans if you can find them, I always find them in Asian markets!
Definitely! I recommend doubling the recipe to ensure the cake layer is thick enough to compensate for the larger diameter.Â
No, you MUST use gelatin if you want it to be set properly.
If the mousse is not set, it's likely you didn't use all of the required gelatin, it hasn't chilled long enough, or the whipped cream was under-whipped.
Over-whipping the cream for the mousse will result in a grainy, lumpy mousse texture. It won't be light and airy!
more fruity cake recipes to try next!
Recipe 📖
Creamy Mango Mousse Cake
Equipment
Ingredients
Vanilla Cake
- ¾ cup cake flour *see notes for measuring*
- ½ cup granulated sugar
- 1 teaspoon baking powder
- â…› teaspoon fine sea salt
- 2 tablespoon cubed unsalted butter room temperature
- ¼ cup sour cream room temperature
- 1 tablespoon canola or vegetable oil
- 1 large egg room temperature
- ¼ cup whole milk room temperature
- 1 teaspoon vanilla extract
Whipped Cream
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
Mango Puree
- 4 cups frozen or fresh cubed mango
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoon unflavored gelatin
- 1 tablespoon cold water
Instructions
- Line a 8" springform pan with parchment paper on the bottom, then lock it into place. Preheat the oven to 350 F/180 C.
- In a stand mixing bowl, combine the flour, sugar, baking powder, and salt.¾ cup cake flour, ½ cup granulated sugar, 1 teaspoon baking powder, ⅛ teaspoon fine sea salt
- Mix in the cubed butter until it resembles coarse sand.2 tablespoon cubed unsalted butter
- Mix in the sour cream and oil until paste-y, about 30 seconds. Scrape down the bottom and sides of the bowl.¼ cup sour cream, 1 tablespoon canola or vegetable oil
- Whisk the eggs, milk, and vanilla together. Stream it into the mixing bowl on low speed, until just combined.1 large egg, ¼ cup whole milk, 1 teaspoon vanilla extract
- Pour the batter into the prepared cake pan.
- Bake for 15-17 minutes, or until a toothpick inserted into the centers comes out covered in a few moist crumbs. Set aside to cool completely. Once cool, run an offset spatula around the sides of the cake. Unlock the pan to release the sides. Leave the cake layer on the bottom, then wash the sides where the cake residue is. This will keep the cake from sticking to the pan when you remove it for serving. Place the sides of the pan back on top and lock it in place.
- In a stand mixing bowl, whisk the heavy cream and powdered sugar on high speed until soft peaks form. Tranfser it to a large bowl and keep it in the fridge until ready to use.1 ½ cups heavy whipping cream, ½ cup powdered sugar
- In a small pot, cook the mango, sugar, and lemon juice for 10-12 minutes, or until the fruit is softened.4 cups frozen or fresh cubed mango, 1 tablespoon granulated sugar, 1 teaspoon lemon juice
- Blend smooth with a blender or immersion blender. (You should have about 2 â…“ cups of puree)
- Bloom the gelatin in cold water for 1 minute.2 teaspoon unflavored gelatin, 1 tablespoon cold water
- Pour the mango puree back into the pot and add the gelatin.
- Stir for 2-3 minutes, until the gelatin is completely dissolved.
- Pour the mango puree into a bowl and set it into an ice bath to cool, stirring occasionally, until it feels room temperature (7-10 minutes). Don’t let it get completely cold as the gelatin will start to set and your mousse will be clumpy!
- Reserve â…“ cup of the mango puree and set it aside.
- Pour the rest of the puree into the bowl of whipped cream.
- Use a rubber spatula to gently fold them together until completely combined.
- Evenly spread half of the mousse over the cake layer.
- Then evenly spread half of the reserved mango puree on top of the mousse.
- Evenly spread the rest of the mousse on top of the puree.
- Dollop the remaining puree over the top, and use a toothpick to swirl it into the mousse.
- Chill the cake in the fridge for at least 3-4 hours to set.
- To remove from the cake pan, run a small offset spatula around the top edge of the mousse. Unlock the sides of the pan and gently lift it off the bottom. Transfer it to a cake board or serving plate.
- Use a sharp knife (wiping it clean between cuts) and cut into servings. Enjoy!
Video
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Don buear says
Amazing flavor, very refreshing. I made this and took it to the office, it was very popular. Thanks for another great recipe!
Cambrea Gordon says
That is amazing to hear! Thank you so much for coming back to leave a review Don! 🙂
Meredithe says
I made this cake to bring to work for a Friday treat and everyone was raving about it! It was gone so fast and had people fighting over the last slice!!