Mango mousse cake

Mango Mango who doesn’t like mango.. My last post was white chocolate mango pudding it was a hit really…my husband and friends just loved it.

I had lot of leftover mango pulp from the last pudding which I had made and wanted to use this pulp so made this mango mousse cake for my husband’s birthday who is a mango lover..😊

Every time for his birthday I make him different types of chocolate cakes so this time wanted  to do something different. And even wanted to use my leftover mango pulp…😛

It was a yummy and delicious cake. The sponge was so moist and the mousse was silky, smooth and fluffy. It is a great and easy recipe.

And yaa I m sorry didn’t get a chance to click the picture also just click this picture which didn’t came out well as I was in a hurry to taste this cake..😁

Let me share the ingredients and instructions to make Mango Mousse cake..


For Mango Cake

  • All purpose Flour – 1 ½ cup
  • Baking powder – 1 Teaspoon
  • Unsalted Butter – 1 cup, room temperature
  • Mango Puree – ½ cup
  • Whole Milk – 1 cup
  • Sugar – ¾ cup
  • Eggs – 2 large, room temperature
  • Salt – ¼ Teaspoon
  • Vanilla Extract – ½ Teaspoon

For Mango Mousse:

  • Mango puree – 1 ½ cup, approx: 400 Gms
  • Whipping cream – 300 ml, approx: 1 ¼ cup + 2 Tablespoons
  • Confectioner’s Sugar – ¼ – ½ cup, adjust according to the taste of mango puree
  • Gelatin powder – 2 Tablespoon
  • Hot Water – ¼ cup

For Mango Jelly Glaze:

  • Mango puree – ½ cup, approx: 135 Gms
  • Gelatin powder- 1/2 tsp
  • Hot water-1/8 cup

Mango Cake Preparation:

  • Preheat oven to 350°F.
  • Grease and flour two 8 inch round cake pans and set aside.
  • In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
  • In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes.
  • Now add in the eggs one at a time and beat until incorporated well.
  • Add in the mango puree and beat until combined well and creamy.
  • Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don’t forget to scrape down the sides of the bowl occasionally. Don’t over-beat.
  • Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles.
  • Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean.
  • Remove from oven and let the cakes cool in the pans for 10 minutes.
  • Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely.

Mango Mousse Preparation:

  • In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes.
  • In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
  • Once the gelatin is dissolved, add it in the mango puree and mix well.
  • Then add the mango puree-gelatin mixture into the whipped cream and combine well using a spatula.

Layering the cake:

  • Place the first cake in a 8 inch spring form cake pan. (I trimmed down my cakes, to fit in my 6 inch spring form cake pan.)
  • Pour little more than ¼ portion of mango mousse on top of the cake. Refrigerate for 15-20 minutes.
  • Then place the second cake and spread the remaining mousse on top of the second cake.
  • Level the top and refrigerate for 30 minutes to 1 hour.

Mango Jelly Glaze Preparation and Garnishing:

  • Once the mousse is set, start making the jelly glaze.
  • In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
  • Once the gelatin is dissolved, add it in the mango puree and mix well.
  • Then add in the powdered sugar and mix well. (Optional)
  • Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours.
  • Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan.

Garnish with mango cubes and berries or they way you want to. Enjoy the mango fiesta…. !!


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