This Mango Mousse Cake is a tropical dessert built in three parts: a soft vanilla cake layer, a creamy mango mousse that sets in the refrigerator, and a tangy eggless mango curd spread over the top.
I have made this cake with a cookie crust before, and I keep coming back to the soft cake layer instead. A crisp base fights the mousse a little, while a tender vanilla cake sits underneath it quietly and holds everything up.
The best part is that the cake layer is a one bowl job. You whisk the dry ingredients, add the wet ones, and you are done. No creaming butter, no separate bowls, no hand mixer unless you feel like reaching for one.
The mousse gets its creaminess from whipped cream, so it tastes rich but still feels light and cool on a warm day. The mango curd on top is the layer people remember.
It is basically mango puree cooked down until it turns glossy and spreadable, which means no eggs and no tricky custard work. Please do not skip it. It is the difference between a nice cake and one that tastes like pure mango.
Plan ahead for the timing: about 1 hour 10 minutes of prep, 30 minutes of baking, and 12 hours of chilling. The total runs about 13 hours 40 minutes, but almost all of that is hands off time in the fridge.
Why you’ll love this recipe
The cake layer is simple and stays soft. It comes together in one bowl and does not turn dry or crumbly after a night in the refrigerator.
The mousse is no bake. It whips up with cream and sets in the fridge, so there is no oven work once the cake layer is done.
The topping is eggless. The mango curd is reduced mango puree, which means bright fruit flavor without any egg based custard.
It is a make ahead dessert. The cake needs to chill overnight anyway, so you can build it a day before you serve it.
The cake is designed to be made a day ahead, so the long chill is part of the plan rather than a surprise.
Mango Mousse Cake: A Tropical No-Bake Dessert For Summer 16
Because it is served cold, this is the kind of cake I bring out when the weather is hot and nobody wants a heavy slice. It also travels well to a potluck if you keep it in the pan until you arrive.
Tools
You do not need much equipment, but a few items make a real difference in how cleanly the cake turns out. Everything else, including a large mixing bowl and a whisk, is probably already in your kitchen.
Tool
Why it matters
9 inch springform pan with 2 inch tall sides
The removable bottom lets you release the cake without flipping it, and the tall sides hold the full height of the cake layer plus mousse plus curd.
Whisk
Enough for both the cake batter and the whipped cream. A hand mixer is optional if you prefer one.
Acetate sheet
Gives the sides a stiff, smooth finish. Parchment paper works as an alternative, though it is floppier and needs more care when you line the pan.
Blender
Purees the mango chunks into a smooth puree for both the mousse and the curd.
Small saucepan with high sides
The mango curd spits and pops as it thickens, and high walls keep the mess inside the pan.
Fine mesh sieve
Optional but recommended. Pressing the curd through it makes the topping silky.
One note about the pan: if your springform sides are shorter than 2 inches, the mousse can sit above the rim and the acetate will not hold it in place. Measure before you start.
Two more things that make the process smoother: an offset spatula for loosening the cooled cake from the pan and smoothing the mousse, and a wire rack so the cake can cool completely before the mousse goes on top. A serrated knife is useful if your cake bakes up with a dome and you want to level it.
Ingredient notes
Here is the full list, split by component so you can see what goes where. A kitchen scale is the most accurate way to measure, especially for the flour, the sugar, and the mango.
Cake layer
120 g cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
75 g granulated sugar
70 g milk, dairy or non dairy
60 g neutral oil, such as canola
1 large egg
1 teaspoon vanilla extract
Mango mousse
2 tablespoons gelatine powder
100 g cold water
500 g mango chunks, about 3 to 4 medium mangoes
400 g cold whipping cream
50 g powdered sugar
Mango curd
400 g mango chunks, about 3 medium mangoes
100 g granulated sugar
30 g cornstarch
2 tablespoons water
60 g unsalted butter, roughly cubed
Cake flour has less gluten than all purpose flour, which is why the layer bakes up soft and light. The milk can be dairy or non dairy, whatever you keep in the fridge. The oil should be neutral and light tasting, such as canola.
Mango Mousse Cake: A Tropical No-Bake Dessert For Summer 17
Because the cake uses oil and no butter, it stays soft even after a night of chilling, which is exactly what you want under a cold mousse.
Gelatine powder is what sets the mousse and gives it that firm, sliceable texture. It usually comes in packets holding about 1 tablespoon each. Agar agar and other gelatine alternatives have not been tested here, and they are not a straight swap, so I would stick with gelatine.
For the mango, you need about 7 to 8 medium mangoes in total for the mousse, the curd, and any garnish on top. Thawed frozen mango works in a pinch, but fresh ripe mangoes give the best flavor.
Whipping cream is the base of the mousse, and powdered sugar sweetens it without weighing it down. Cornstarch thickens the eggless curd, and the unsalted butter stirred in at the end helps it firm up in the fridge and gives it a shiny finish.
Tips for making the best mango mousse cake
These are the details that separate a good cake from a great one.
Mango Mousse Cake: A Tropical No-Bake Dessert For Summer 18
Use a cake strip for a level layer. Soaking a cake strip in water and wrapping it around the pan lowers the temperature at the edges so they bake more slowly. The result is a flatter layer with less of a dome. You can make a homemade version by soaking strips of paper towel in water and wrapping them in foil.
Or just trim the dome. If you would rather not bother, bake the cake as it is, let it cool, then use a serrated knife to cut off the domed top so the mousse sits on a flat surface.
Blend all the mangoes at once. The mousse and the curd both start with puree, so blend the full 900 g together, then set aside 400 g for the curd. One blending session, less washing up.
Whip the cream to firm peaks. Firm peaks mean the cream is full of tiny air bubbles, which gives you a lighter mousse. Some of that air will deflate when the mango puree goes in, so starting at firm peaks keeps the finished texture airy instead of dense.
Stir the curd often. The mango puree thickens quickly and can stick and burn on the bottom of the pan. Frequent stirring also calms the sputtering as the mixture gets hot.
Level the mousse before it sets. After pouring it over the cake layer, gently jiggle the pan so the mousse settles flat, or smooth the top with an offset spatula.
Chill overnight. The mousse sets fairly quickly once it is cold, but overnight chilling is what makes both the mousse and the curd firm enough to slice cleanly. It is also the easiest part of the recipe, since you are just waiting.
One more small habit that helps: have the curd completely cool before it goes on the cake. If it is still warm, it will slide around on the chilled mousse instead of spreading into a swirl.
Storage
Keep the cake refrigerated, covered or in an airtight container, and eat it within 3 days. Leftovers freeze well: wrap slices or the whole cake airtight and freeze for up to 1 month, then thaw in the refrigerator overnight before serving.
Cold slices cut the cleanest, so I usually let the cake sit out for just a few minutes before slicing rather than warming it up.
More Cakes
If this cold, fruit forward style is your kind of dessert, there are more cake ideas on the blog to browse, from simple chilled cakes to fruit topped favorites. This one is still my pick for mango season, and I hope it becomes yours too. If you make it, leave a comment and tell me how the swirl turned out.
FAQs
What is mango mousse cake made of?
Mango mousse cake consists of three layers: a soft vanilla cake base, a creamy no-bake mango mousse, and a tangy eggless mango curd topping. The mousse is made with fresh mango puree, whipped cream, and gelatin for structure. The eggless curd is thickened with cornstarch and finished with butter for a shiny, silky texture.
How do you get a flat cake layer for mousse cake?
To get a flat cake layer, use cake strips wrapped around the pan before baking, which help the cake bake evenly. If the cake still domes, simply trim the top with a serrated knife after it has cooled. A flat base ensures the mousse and curd layers sit evenly on top.
How long does mango mousse cake last in the fridge?
Mango mousse cake can be stored covered in the refrigerator for up to 3 days. It is best enjoyed within this time, as the mousse may begin to weep slightly after longer storage. For longer storage, the cake can be frozen for up to 1 month and thawed overnight in the fridge.
Can I use frozen mango for this mousse cake?
Yes, you can use frozen mango chunks for the puree, especially when fresh mangoes are out of season. Thaw the frozen mango and drain any excess liquid before blending. However, fresh ripe mangoes like Ataulfo or Kent are recommended for the best flavor and smooth texture.
Mango Mousse Cake This Mango Mousse Cake is a tropical dessert built in three parts: a soft vanilla cake layer, a creamy mango mousse that sets in the refrigerator, and a tangy eggless mango curd spread over the top. It is refreshing rather than heavy, and it makes the most of mango season.
Total Time:820 min
Yield:10 servings 1x
Ingredients
Scale
Cake Layer 120 g cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 75 g granulated sugar 70 g milk, dairy or non-dairy 60 g oil, any neutral oil (e.g. canola oil) 1 large egg 1 teaspoon vanilla extract
Mango Mousse 2 tablespoons gelatine powder 100 g cold water 500 g mango chunks, about 3–4 medium mangoes 400 g whipping cream, cold 50 g powdered sugar
Mango Curd 400 g mango chunks, about 3 medium mangoes 100 g granulated sugar 30 g cornstarch 2 tablespoons water 60 g unsalted butter, roughly cubed
Instructions
Cake Layer 1-Preheat oven to 350°F: Preheat oven to 350°F. Line a 9″ springform pan with parchment paper on the bottom of the pan only by clamping it in between the bottom plate and ring of the pan. Set aside. 2-In a large mixing bowl, whisk together: In a large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Add the sugar, milk, oil, egg, and vanilla extract. Whisk together until combined into a smooth batter. Pour the batter into your lined springform pan. 3-Bake cake for about 15 minutes or: Bake cake for about 15 minutes or until the sides are lightly browned and a toothpick inserted in the middle comes out mostly clean. Let the cake cool completely on a wire rack. 4-Once cooled, run an offset spatula around: Once cooled, run an offset spatula around the edges of the cake to release it from the pan. If your cake is domed, you can remove it from the pan, use a serrated knife to level the cake, and put it back into the pan. Line the sides of the pan with a sheet of clear acetate or parchment paper. Set aside.
Mango Mousse 5-Fill a small bowl with cold water: Fill a small bowl with cold water. Sprinkle gelatine powder on across the surface. Set it aside for at least 5 minutes to allow the gelatine to bloom. It will become a firm, gel-like consistency. 6-To a blender, add all of the: To a blender, add all of the mango chunks for both the mousse and the curd (900g in total) so that you only need to blend them once. Blend mangoes on medium speed for about 1 minute or until smoothly pureed. Transfer 400g of mango puree to a small saucepan and set aside to make the mango curd later. Keep the remaining 500g of mango puree in the blender. 7-Heat the bowl of bloomed gelatine in: Heat the bowl of bloomed gelatine in the microwave in 10-second increments until it completely dissolves and becomes a clear liquid. Pour this into the blender and blend for 30 seconds until combined with the mango puree. Set aside. 8-In a large mixing bowl, add the: In a large mixing bowl, add the whipping cream and powdered sugar. Use a whisk to whip until it becomes firm peaks. 9-Add the mango-gelatine mixture from the blender: Add the mango-gelatine mixture from the blender and fold together until no streaks remain. 10-Pour the mixture into the springform pan: Pour the mixture into the springform pan on top of the cake layer. Gently jiggle the pan to help the mixture settle into a flat layer or use an offset spatula to smooth the top. 11-Chill the cake in the fridge while: Chill the cake in the fridge while you make the mango curd topping.
Mango Curd 12-To the saucepan of mango puree you: To the saucepan of mango puree you set aside earlier, add the sugar. Heat the mixture on medium heat, stirring often. 13-In a small bowl, stir together the: In a small bowl, stir together the cornstarch and water to make a slurry. Stir the slurry into the mango mixture. Continue heating the mixture, stirring often, until it thickens, about 10-15 minutes. 14-Remove the saucepan from the heat and: Remove the saucepan from the heat and stir in one cube of butter at a time until they have all melted and combined. Push the mango curd through a fine mesh sieve into a medium bowl to create a silky smooth curd. Press a piece of plastic wrap directly onto the surface of the curd and let it cool at room temperature or in the fridge until it thickens to a spreadable consistency. 15-Once the mango curd is cool to: Once the mango curd is cool to the touch, pour it on top of the chilled mousse layer which should be firm to the touch by now. Use the back of a spoon to spread the mango curd around the surface of the cake. Drag the spoon around the curd to create a swirl design. 16-Cover and chill the cake for 12: Cover and chill the cake for 12 hours or overnight to allow it to set. Before serving, release the cake from the pan and peel away the acetate sheet. Decorate the top of the cake with mango chunks and mint leaves, if desired.
Last Step:
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