Mango Mousse Cake Recipe
Let me tell you, Mango Mousse Cake is one of those dreamy desserts that will transport you right to the tropics with every silky, fruity bite! This cake is sunshine on a plate, pairing a luscious mango mousse with a buttery graham cracker base and a gorgeous mango glaze on top. It’s a showstopper both in looks and in taste, and as a bonus, it’s completely no-bake—perfect for warm days when you don’t want the oven on. Whether you’re a mango fanatic or simply love light, refreshing cakes, this is the treat you’ll be craving all summer long.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients can come together to create such an impressive Mango Mousse Cake. Each one plays a deliciously important part in the taste, texture, or stunning yellow color.
- Graham cracker crumbs: They form the sweet, slightly salty base that provides just the right crunch beneath the billowy mousse.
- Unsalted butter (melted): Holds the crust together and adds a rich flavor—don’t skimp on quality here if you can help it!
- Granulated sugar: Sweetens both the crust and the mousse, letting the mango shine without being too cloying.
- Fresh mango puree: The star! Use ripe, in-season mangoes for the biggest punch of floral, juicy flavor and a vibrant color.
- Gelatin powder: This is what sets the mousse and helps create that cloud-like, sliceable texture—absolutely essential for structure.
- Cold water: Used to bloom the gelatin so it can work its magic in both the mousse and the topping.
- Heavy whipping cream (chilled): Whipped to soft peaks, it folds into the mango mixture and gives this cake its signature creamy lushness.
- Fresh mango slices (optional): Totally optional, but they make for a showy, refreshing garnish that hints at what’s inside.
How to Make Mango Mousse Cake
Step 1: Prepare the Crust
Start by combining your graham cracker crumbs, melted butter, and a bit of sugar in a mixing bowl. Stir everything together until the mixture looks like damp sand—it should hold together if you press it between your fingers. Transfer this to a 9-inch springform pan and press it down firmly to form an even base. Pop it in the fridge while you work on the next part. This simple crust is the foundation for your Mango Mousse Cake, providing the perfect contrast to the creamy mousse above.
Step 2: Bloom the Gelatin
In a small bowl, sprinkle 2 teaspoons of gelatin over 3 tablespoons of cold water. Let it sit for around 5 minutes. This “blooming” step softens and activates the gelatin, ensuring it will blend smoothly into your mango mixture and help the mousse set up beautifully.
Step 3: Make the Mango Mousse Mixture
In a saucepan, combine the mango puree and sugar. Warm gently over medium heat, stirring, until the sugar is dissolved, but don’t let it come to a boil—this preserves the mango’s fresh, fruity aroma and color. Remove the pan from the heat, then add your bloomed gelatin and stir until it’s completely melted in. Let the mixture come to room temperature (this is important, so the heat doesn’t deflate your whipped cream later).
Step 4: Whip and Fold
Grab your chilled heavy cream and whip it to soft peaks—the cream should be pillowy and just hold its shape. Once your mango gelatin mixture is cool, gently fold it into the whipped cream in batches, using a spatula. Be patient and gentle: you want a uniform, fluffy mousse with no streaks, but you don’t want to lose the air you just whipped in!
Step 5: Assemble and Chill
Pour your mango mousse layer over the chilled graham crust, smoothing the top with a spatula. Now, the hardest part: refrigeration. Cover the pan and chill for at least 1–2 hours until the mousse is set. This patience pays off because it allows the flavors to meld and the texture to become irresistibly velvety.
Step 6: Prepare the Mango Topping
While your mousse is setting, bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes. Warm 1 cup of mango puree in a saucepan, then remove from the heat and stir in the gelatin until it fully dissolves. Let this cool for a few minutes—it should be pourable but not hot when you use it.
Step 7: Finish and Chill Again
Gently pour the mango topping over your set mousse layer and smooth it out with a spoon or offset spatula. Cover and refrigerate for at least 4 hours or, even better, overnight. This ensures your Mango Mousse Cake will cut cleanly and look absolutely stunning on a serving plate.
How to Serve Mango Mousse Cake
Garnishes
For that extra pop of fresh flavor and color, adorn your cake with fresh mango slices, a scatter of mint leaves, or even a dusting of coconut flakes. These little touches highlight the star ingredient—mango!—and take your Mango Mousse Cake from wonderful to truly unforgettable.
Side Dishes
Mango Mousse Cake is so light and tropical, it pairs beautifully with a tangy fruit salad or even a side of lightly sweetened whipped cream. Brew up some jasmine tea or serve with passion fruit lemonade for a combination that’ll make your tastebuds sing.
Creative Ways to Present
If you’re planning a party, try making individual mini Mango Mousse Cakes in small jars or silicone molds—everyone loves their own personal dessert! You can also layer diced mango, cake, and mousse in parfait glasses for a pretty deconstructed look. However you serve it, this cake will steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Mango Mousse Cake keeps best in the fridge. Simply cover the springform pan or transfer slices to an airtight container and store for up to 3 days. The mousse will stay light and luscious, though you might notice the crust softening a bit over time.
Freezing
Yes, you can freeze Mango Mousse Cake! Freeze individual slices on a baking tray before wrapping well and storing in a freezer-safe container for up to a month. Thaw slices in the fridge, not at room temperature, to maintain that creamy texture, though the texture may be slightly softer once fully thawed.
Reheating
No need to reheat—this cake is meant to be enjoyed chilled! Simply let it sit at room temperature for 5–10 minutes before serving if you want a slightly softer, melt-in-the-mouth experience straight from the fridge.
FAQs
Can I use canned mango puree instead of fresh?
Absolutely! Canned mango pulp works well if fresh mangoes aren’t in season. Just be sure to pick one without added sugar or adjust the sugar in the recipe accordingly if it’s sweetened.
How do I know when the mousse is set?
The mousse will be gently firm to the touch and should no longer jiggle dramatically when you gently shake the pan. For best results, give it the full 2 hours (or more) of chilling before adding the topping.
Is there a vegetarian alternative to gelatin for Mango Mousse Cake?
Yes! Look for agar-agar powder, a plant-based setting agent. The process is a little different since agar has to be dissolved at a boil, but it will give a similar set to your mousse and is perfect for vegetarian versions.
Can I make Mango Mousse Cake ahead for a party?
This cake is actually better when made ahead! Prepare it the day before your event, let it chill overnight, and it’ll slice cleanly and look spectacular when you serve it.
What’s the best way to get clean slices?
Run a sharp knife under hot water, wipe it dry, and slice. Clean the knife between each cut. This helps you get bakery-worthy slices every time, showing off those beautiful layers.
Final Thoughts
Trust me, once you try Mango Mousse Cake, it may just become your go-to dessert for every special occasion—or anytime you want to bring a bit of sunshine to your table. I can’t wait for you to taste how fresh, creamy, and refreshing this cake truly is. Invite some friends over and share the mango love!
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Mango Mousse Cake Recipe
- Total Time: 35 minutes active, 5-6 hours chilling
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this delightful Mango Mousse Cake. A luscious mango mousse sits atop a buttery graham cracker crust, making it a perfect no-bake dessert for any occasion.
Ingredients
For the base:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the mango mousse:
- 2 cups fresh mango puree (from about 3 ripe mangos)
- 1/2 cup granulated sugar
- 2 teaspoons gelatin powder
- 3 tablespoons cold water
- 1 1/2 cups heavy whipping cream, chilled
For the topping:
- 1 cup fresh mango puree
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- Fresh mango slices for garnish (optional)
Instructions
- Base: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill.
- Mango Mousse: Bloom gelatin in water. Heat mango puree and sugar, add gelatin. Cool. Whip cream, fold in mango mixture. Pour over crust and refrigerate.
- Topping: Bloom gelatin, mix with warm mango puree. Pour over set mousse. Chill. Garnish with mango slices.
Notes
- Enhance flavor with a splash of lime juice in the mango puree.
- If fresh mangoes are unavailable, use thawed frozen mango chunks or canned mango pulp.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 23g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
