Mango Mousse Cake

This Heavenly Mango Mousse Cake is the ultimate tropical treat! A silky-smooth mousse bursting with mango flavor sits atop a buttery graham cracker crust.

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The moment I first tasted a properly made Mango Mousse Cake, I knew my dessert world had changed forever. There’s something magical about the way the silky mousse melts on your tongue, releasing waves of tropical sweetness that transport you to sun-drenched shores. This Mango Mousse Cake recipe has become my absolute go-to when I want to impress guests without spending hours in the kitchen. The vibrant yellow-orange hue catches everyone’s eye, but it’s the perfect balance of airy lightness and rich creaminess that keeps forks coming back for more. The beauty of this particular mango mousse cake lies in its versatility – elegant enough for special occasions yet simple enough for a weeknight treat. Stay with me to discover how this tropical masterpiece could become your new signature dessert!

Why You’ll Love This Mango Mousse Cake

Have you ever tried to make a mousse cake only to end up with a runny mess or something too dense to enjoy? This Mango Mousse Cake recipe solves those common frustrations with foolproof techniques that deliver perfect results every time.

I still remember the first time I brought this Mango Mousse Cake to a family gathering. My uncle, who typically avoids “fancy desserts” as he calls them, reluctantly took a small slice. Before I knew it, he was asking for seconds and then discreetly inquiring if he could take home leftovers! That’s the magic of this recipe – it converts even the most skeptical dessert critics.

What makes this Mango Mousse Cake truly special is how versatile it can be. Hosting a formal dinner party? Serve it in elegant individual portions with a dusting of gold leaf. Need a casual potluck contribution? Make it in a springform pan for easy transport and slicing. You can even prepare most components ahead of time, which is exactly what saved me last month when unexpected guests announced they were dropping by.

The perfect balance of sweetness and tanginess in this Mango Mousse Cake means it pairs beautifully with everything from afternoon tea to a glass of champagne. Let’s dive into exactly what you’ll need to create this showstopper dessert!

Ingredients for the Perfect Mango Mousse Cake

For the Cake Base

• 1½ cups graham cracker crumbs (or digestive biscuits) – These provide the perfect slightly sweet, sturdy foundation. For a gluten-free option, use gluten-free graham crackers or almond flour cookies.
• 6 tablespoons unsalted butter, melted – European-style butter with higher fat content will create a richer base. Coconut oil works beautifully for a dairy-free alternative.
• 3 tablespoons granulated sugar – Helps bind the crust and adds sweetness. Brown sugar can be substituted for a deeper flavor profile.

For the Mango Mousse Layer

• 3 cups fresh ripe mango chunks (about 3-4 mangoes) – Alphonso or Ataulfo mangoes deliver the best flavor, but any ripe, sweet mango works well. Frozen mango can be used in a pinch, but the flavor won’t be quite as vibrant.
• 2 tablespoons freshly squeezed lemon juice – This brightens the mango flavor and helps maintain the color. Lime juice offers a more tropical alternative.
• 2 teaspoons unflavored gelatin powder – The secret to the perfect set! Agar-agar can be used for a vegetarian version (use 1 teaspoon).
• ¼ cup cold water (for blooming gelatin) – Always use cold water for proper gelatin blooming.
• ½ cup granulated sugar, divided – Helps balance the natural tartness of the mango. Adjust according to your mango’s sweetness.
• 1½ cups heavy cream – The higher the fat content, the more luxurious your mousse will be. Look for cream with at least 36% fat.
• 1 teaspoon vanilla extract – Pure extract makes a noticeable difference. Vanilla bean paste adds beautiful specks throughout.

For the Topping

• 1 cup heavy cream – For a lighter option, you can use whipped coconut cream.
• 2 tablespoons powdered sugar – Provides stability to the whipped cream. Don’t skip this!
• ½ teaspoon vanilla extract – Enhances the flavor without competing with the mango.
• 1 ripe mango, thinly sliced – For the gorgeous decorative top. Choose a mango with vibrant color and minimal fibers.
• Fresh mint leaves and/or edible flowers (optional) – These add a professional finishing touch.

How to Make Your Mango Mousse Cake

Preparing the Base

1. Prepare your pan: Lightly grease a 9-inch springform pan and line the bottom with parchment paper. This ensures your cake will release perfectly without breaking.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan, using the bottom of a measuring cup to create an even layer. The crust should look compact and hold together when pressed.
3. Chill the base: Refrigerate for at least 30 minutes to set. This prevents the crust from crumbling when you add the mousse layer. While it’s chilling, you can prepare your mango puree.

Creating the Mango Puree

4. Prepare the mango: Peel and cube your mangoes. The flesh should yield easily to gentle pressure and have a sweet tropical aroma – these are signs of perfect ripeness.
5. Blend the fruit: In a blender or food processor, combine mango chunks and lemon juice. Blend until completely smooth, about 1-2 minutes. You’ll know it’s ready when there are no visible pieces and the color is uniform.
6. Strain for perfection: For an extra-silky mousse, strain the puree through a fine-mesh sieve to remove any fibers. You should have approximately 2 cups of smooth mango puree.

Making the Mousse

7. Prepare the gelatin: In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes until it becomes spongy. This blooming process is crucial for proper setting.
8. Heat the gelatin mixture: After blooming, heat the gelatin mixture in the microwave for 15-20 seconds or over a double boiler until completely dissolved. It should look clear, not cloudy.
9. Combine with mango: Mix ¼ cup sugar into the mango puree, then stir in the dissolved gelatin while the gelatin is still warm. The mixture should be smooth and homogeneous.
10. Whip the cream: In a chilled bowl, whip the heavy cream with the remaining ¼ cup sugar and vanilla extract until soft peaks form. Look for the whipped cream to hold its shape but still have a slight droop at the tip when you lift the beater.
11. Create the mousse: Gently fold one-third of the whipped cream into the mango mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. The mixture should be uniform in color but still airy.

Assembling the Cake

12. Pour and set: Pour the mousse mixture over the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove any air bubbles.
13. Chill thoroughly: Refrigerate for at least 4 hours, or ideally overnight. The mousse should be completely set and slightly firm to the touch.

Decorating Your Mango Mousse Cake

14. Prepare the topping: Whip the cream with powdered sugar and vanilla extract until firm peaks form. The cream should hold its shape well for decorative piping.
15. Apply the cream: Either spread or pipe the whipped cream on top of the set mousse cake. For a professional look, use a pastry bag fitted with a star tip.
16. Add the final touches: Arrange sliced mango in a decorative pattern on top of the cake. A spiral or fan pattern works beautifully. Add mint leaves or edible flowers if using.
17. Final chill: Refrigerate for 30 minutes before serving to allow all the flavors to meld together.

Delicious Variations of Mango Mousse Cake

Coconut Mango Paradise

Transform your Mango Mousse Cake into a tropical dream by adding ½ cup toasted coconut flakes to the crust and replacing 1/3 of the heavy cream with coconut cream. Top with toasted coconut flakes and dried pineapple flowers for an island-inspired dessert that will transport your guests to a beachside paradise.

Passion Fruit Mango Fusion

For an exciting tangy twist, swirl 1/4 cup of strained passion fruit pulp through the mango mousse before pouring it over the crust. The vibrant yellow-orange marbling effect isn’t just visually stunning—the bright acidity of passion fruit perfectly complements the sweet mango for a sophisticated flavor profile.

Cardamom Mango Mousse Cake

Add 1/2 teaspoon freshly ground cardamom to your mango puree for an unexpected aromatic element that elevates this Mango Mousse Cake to new heights. The warm, slightly spicy notes of cardamom create a beautiful counterpoint to the sweet tropical mango, reminiscent of Indian-inspired desserts.

White Chocolate Mango Indulgence

Melt 6 ounces of high-quality white chocolate and fold it into your mango mousse for a richer, more decadent version. The creamy sweetness of white chocolate amplifies the mango’s natural flavor while adding a velvety dimension to the texture. Garnish with white chocolate curls for an elegant finish.

Ginger-Lime Mango Mousse Cake

Replace the graham cracker crust with gingersnap cookies and substitute lime juice for lemon in the mousse. Add 1 teaspoon of freshly grated ginger to the mango puree for a zesty, warming flavor profile that makes this Mango Mousse Cake perfect for holiday gatherings or winter celebrations.

Mango Mousse Cake

This Heavenly Mango Mousse Cake is the ultimate tropical treat! A silky-smooth mousse bursting with mango flavor sits atop a buttery graham cracker crust.

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Prep Time 30 minutes mins

Course Cake flavors

Servings 9

Calories 350 kcal

Equipment

• Mixing bowls

Ingredients

  

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For the Cake Base:

• 1½ cups graham cracker crumbs or digestive biscuits
• 6 tablespoons unsalted butter melted
• 3 tablespoons granulated sugar

For the Mango Mousse Layer:

• 3 cups fresh ripe mango chunks about 3-4 mangoes
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons unflavored gelatin powder
• ¼ cup cold water for blooming gelatin
• ½ cup granulated sugar divided
• 1½ cups heavy cream
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 1 ripe mango thinly sliced
• Fresh mint leaves and/or edible flowers optional

Instructions

 

Preparing the Base

• Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
• In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
• Press the mixture firmly into the pan’s bottom and chill for 30 minutes.

Creating the Mango Puree

• Blend mango chunks and lemon juice until smooth. Strain through a fine-mesh sieve if needed.

Making the Mousse

• Bloom gelatin in ¼ cup cold water for 5 minutes.
• Dissolve the gelatin by microwaving for 15-20 seconds or using a double boiler.
• Mix ¼ cup sugar into the mango puree and stir in the warm gelatin mixture.
• Whip heavy cream, remaining sugar, and vanilla until soft peaks form.
• Fold whipped cream into mango puree in batches until smooth.

Assembling the Cake

• Pour the mousse over the chilled crust, smooth the top, and chill for at least 4 hours.

Decorating the Cake

• Whip heavy cream, powdered sugar, and vanilla until firm peaks form.
• Spread or pipe the whipped cream over the mousse.
• Garnish with mango slices, mint leaves, or edible flowers.

Final Chill & Serve

• Refrigerate for 30 minutes before serving for best flavor.

Notes

• Use Alphonso or Ataulfo mangoes for the best flavor.
• For a vegetarian option, substitute gelatin with 1 teaspoon agar-agar.
• To enhance the tropical flavor, replace part of the heavy cream with coconut cream.
• The mousse can be made 2 days ahead, but add fresh mango slices before serving

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSugar: 30g

Keyword fruit mousse cake, Mango mousse cake, mango recipe, mousse cake recipe

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Frequently Asked Questions About Mango Mousse Cake

How far in advance can I make this Mango Mousse Cake?

You can make this Mango Mousse Cake up to 2 days in advance. Keep it refrigerated and add the final decoration of fresh mango slices just before serving for the freshest appearance. The cake base and mousse layer actually benefit from setting overnight, allowing the flavors to develop more fully and the texture to stabilize perfectly.

Can I freeze leftover Mango Mousse Cake?

Yes, you can freeze the Mango Mousse Cake for up to 1 month! Wrap individual slices in plastic wrap and then aluminum foil, or freeze the whole cake (without toppings) on a flat surface until solid, then wrap well. Thaw overnight in the refrigerator and add fresh toppings before serving. The texture may be slightly different but still delicious.

My mangoes aren’t very sweet. How can I adjust the recipe?

If your mangoes aren’t at peak sweetness, taste your puree before adding sugar and adjust accordingly. You can increase the sugar by up to 2 tablespoons in the mousse mixture. Alternatively, add 1-2 tablespoons of honey to the puree—it pairs beautifully with mango and adds depth of flavor beyond just sweetness.

Why did my mousse not set properly?

The most common reason for a mousse that doesn’t set is improper gelatin preparation. Make sure to bloom the gelatin in cold water completely (it should look like applesauce), and then fully dissolve it before adding to your mixture. Also, ensure your mango puree isn’t too hot when you add the gelatin, as excessive heat can break down gelatin’s setting properties.

Can I make this Mango Mousse Cake without gelatin?

Absolutely! For a vegetarian version, substitute the gelatin with agar-agar. Use 1 teaspoon of agar-agar powder and follow a slightly different preparation: mix the agar-agar with 3 tablespoons of water, bring to a boil while stirring constantly, simmer for 2 minutes until completely dissolved, then incorporate into your mango puree while still warm.

How do I select the perfect mangoes for this recipe?

Look for mangoes that yield slightly to gentle pressure, similar to a ripe avocado. They should have a sweet, fragrant aroma at the stem end. For this Mango Mousse Cake, Alphonso, Ataulfo (also called honey or champagne mangoes), or Kent varieties work best due to their creamy texture and low fiber content.

A Sweet Conclusion

Every time I serve this Mango Mousse Cake, I’m reminded of the first summer I spent with my grandmother after she moved to the States from the Philippines. She was homesick for tropical flavors, and when I surprised her with this dessert, her eyes lit up with recognition and joy. “This tastes like home,” she whispered, taking another forkful.

That’s what I love most about this Mango Mousse Cake—it honors the pure, vibrant flavor of mangoes while transforming them into something both familiar and new. It’s a dessert that bridges traditions, bringing together the classical French technique of mousse-making with the tropical heritage of mangoes.

Whether you follow this recipe exactly or put your own spin on it with one of the variations, remember that the best desserts always tell a story. Maybe this Mango Mousse Cake will become part of your story too—the dessert you bring to summer gatherings, the one friends request for birthdays, or simply the treat that brightens an ordinary Tuesday.

As the velvety mango mousse melts on your tongue, I hope it transports you somewhere beautiful, even if just for a moment. After all, isn’t that what the best food does? It takes us on a journey while keeping us firmly rooted in the present moment, savoring every bite of sweetness life has to offer.