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–+ servings
mango mousse cake

Mango Mousse Cake

Indulge in the tropical delight of a mango mousse cake. Light, creamy, and perfect for any occasion. Discover recipes and tips today!
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Prep Time: 30 minutes
Setting Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8 pieces
Calories: 200kcal
Cost: $15-20

Equipment

  • Mixing bowls
  • Whisk
  • Blender
  • Cake pan
  • Refrigerator

Ingredients

  • 400 g Mango pulp fresh or store-bought
  • 200 g Whipped cream store-bought or homemade
  • 10 g Gelatin or alternatives like agar-agar or cornstarch mixed with water
  • 1 unit Cake base sponge cake or graham cracker crust

Instructions

  • Start with a thin layer of sponge cake or a crushed graham cracker crust, pressing it firmly into the bottom of your pan.
  • Blend mango pulp, sugar, and a splash of lemon juice until smooth.
  • Dissolve gelatin in warm water (or prepare your alternative thickener), then mix it into the mango mixture.
  • Gently fold in whipped cream until evenly combined.
  • Pour the mousse over the cake base and spread it evenly.
  • Chill in the fridge for at least 4-6 hours, or overnight to set.
  • Once set, decorate with fresh mango slices, a drizzle of mango coulis, or edible flowers.

Notes

Using ripe mangoes will enhance the flavor significantly. Ensure that gelatin is completely dissolved to avoid clumpiness. Chill bowl and beaters before whipping cream for a better texture. Let the mousse cake sit for 6+ hours for optimal set and texture. Feel free to customize with different fruit fillings or crust bases for a twist.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 15mg | Iron: 2mg
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