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Best Mango Mousse Cake

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Creamy and aromatic mango mousse cake, made with yellow cake and topped with sweet strawberry jelly and fresh blackberries.

Happy Friday! We are finishing the work week with cake, it’s only appropriate do to so since we started it with a chocolate cake on Monday and we are ending it with a Mango Mousse Cake that reminds me of a tropical vacation!

Mango Mousse Cake
Clementine Mousse Cake

Clementine Mousse Cake

Since I made this Clementine Mousse cake, I couldn’t stop thinking of a Mango Mousse Cake. I mean, I am such a huge mango fan, I remember last year when we went to Mexico, my breakfast most of the days was 6 huge, sweet mangos, I am obsessed with them.

When I asked a friend from work what cake she would want for her birthday, and she said mango mousse cake, I couldn’t be happier, as it was an opportunity for me to finally make one. The mango mousse turned out prefect, creamy, aromatic and not too sweet. It sits on top of a yellow cake, and is topped with a sweet strawberry jelly and fresh blackberries.


Mango Mousse CakeGotta love a cake that looks so good, and tastes even better!

Mango Mousse CakeThe secret ingredient in this Mango Mousse Cake is the Mighty Mango Naked Juice, that stuff tastes amazing and thats what I used to make the mango mousse layer!

Mango Mousse CakeIf you are a mango fan, I highly recommend making this Mango Mousse Cake, its light, sweet, gorgeous and actually easy to make. The process involves more waiting around for the mousse and jelly to settle, the active work is very minimal.

Mango Mousse CakeGrab your forks and dive in!

4.3 from 6 reviews
Mango Mousse Cake
Prep time
Cook time
Total time
Creamy and aromatic mango mousse cake over yellow cake and topped with sweet strawberry jelly and fresh blackberries.
Recipe type: Dessert
Cuisine: American
Serves: 12-16 slices
  • Yellow Cake:
  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick butter, softened + more for buttering the pans
  • 1 cup heavy whipping cream
  • ¼ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Mango Mousse:
  • 2 envelopes unflavored gelatin, 7 grams each
  • 2½ cups Mighty Mango Naked Juice
  • ½ cup sugar
  • 2 cups heavy whipping cream, cold
  • Strawberry Jelly:
  • 1 Strawberry Jelly box
  • 1 pint blackberries
  1. Yellow Cake:
  2. Preheat oven to 350F.
  3. Butter two 8 inch cake pans and set side.
  4. In a medium bowl mix dry ingredients: flour, sugar, baking powder and salt.
  5. In the large bowl of an electric mixer, whisk softened butter on medium speed for 1-2 minutes.
  6. Add dry ingredients and combine with butter for 30-40 seconds.
  7. Add heavy cream, oil, vanilla extract and eggs one at a time, mix on medium-high for one minute.
  8. Pour batter into prepared pans. Bake for 20-25 minutes, a tooth stick inserted into the center of the cake must come clean.
  9. Mango Mousse:
  10. Add mango juice to a medium sauce pan and sprinkle the gelatin over it. Let it sit for 1-2 minutes. Turn the stove on, and on low heat stir in the sugar into the juice and gelatin mixture. Cook stirring for 3-5 minutes, just until all the sugar and gelatin has dissolved.
  11. Transfer the mixture to a glass bowl and refrigerate for 30-40 minutes, or just until settled. Its important to check on the mixture every 5 minutes after 30 minutes have passed and give it a few stirs. The mixture is ready when it has a pudding texture.
  12. Whisk the heavy whipping cream on high speed until stiff, when soft peaks have been formed, reduce the mixer speed to low and add the mango gelatin mixture to it. Whisk on low until combined. Make sure to scrape the walls of the bowl with a spatula, to make sure the mixture is fully combined.
  13. Place the yellow cake into the center of a 9 inch springform pan, there will be space around it. Pour the mousse over the cake letting it fill in around the side. Refrigerate at least for 1 hour before adding the strawberry jelly layer.
  14. NOTE: if you have a higher springform pan, or a cake ring, pour some of the mousse over the cake, top it with the second layer, and cover with the remaining mousse mixture.
  15. Strawberry Jelly:
  16. Follow instructions on the box on how to prepare the jelly. Let the jelly cool to almost room temperature, I usually give the bowl an ice bath to speed up the process. Watch the jelly closely, and stir it often, to make sure it doesn't fully settle. After the ice bath, when the jelly temperature has reached almost room temperature, pour it over the mousse, top with blackberries.
  17. Refrigerate for at least 4-6 hours before serving the cake. Remove cake from the fridge and run knife around inside rim of pan to loosen cake; remove side of pan, slice and serve.
Preparation time does not include refrigeration time.
Vanilla bean seeds can be replaced with 1 teaspoon vanilla extract.
If you plan using only one yellow cake layer just like me, you can halve the ingredients for the yellow cake.


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17 comments on “Best Mango Mousse Cake”

  1. Oooh, that mango mousse filling sounds so good and what a great texture! I want a slice of this cake! 🙂

  2. Wow! This cake is gorgeous! And I am LOVING that mango mousse. 🙂

  3. Every work week should be finished with a cake as lovely as this one!

  4. This cake is gorgeous!! I love anything mango! I’m not sure what I would love more: 6 large mangoes for breakfast or a slice of this cake!

  5. This cake is beautiful, elegant and delicious! Mango is such a wonderful fruit, I’m planning to make a dessert with mango mousse soon 🙂

  6. Wow – what a show stopper of a dessert! No words other than I want a slice!

  7. What an absolutely stunning cake! It looks like something you’d get in a fine dining establishment.

  8. This seems an easy but delish recipe to make. I know what you mean about mangoes. You should go to the Philippines in the summer season (March-May). It has the BEST tasting mangoes in the whole world-I promise!

  9. Wow! Talk about a romantic piece of pie to share with your sweetheart! Looks wonderful!

  10. This cake! What a masterpiece! Not to mention…..mango is one of our favorites! 🙂

  11. This is a seriously beautiful cake! Sounds delicious!

  12. I tried this today as it looked gorgeous. sadly i could not get the mango mousse to look anywhere as creamy as your’s does in this picture. It just looked rather curdled. The taste was ok but the appearance was quite unappetizing. Also the packets of knox that my store carries contains less than 7g and so I had to figure out the conversion. I’ve made mousse before without issue, so i am befuddled as to what went wrong. Oh, well- so much for my Valentine’s dessert. Off to the bakery i go.

    • Hi Patricia, well, unfortunately that is something that can happen with the mousse if you dont watch it closely. That is because of the gelatin, when you mix the juice with the gelatin and put it in the fridge you have to watch it very closely, thats why I stressed that out in the recipe and in the post, you have to stir it in the fridge to avoid gelatin clumps, you have to be very careful and when the gelatin juice mixture is like pudding, very soft, with no clumps, just begins to settle you mix it in the whipped cream using a mixer on low speed to distribute it evenly. This way you avoid the gelatin clumps. The cake tastes very good, I took it to work and everyone loved it, I would say that when you have time try it one more time, I al sure you will love it. Thank you!

  13. I love the flavor of mango and never eat enough of it! I know that hubby would love this too! Plus… this cake is just gorgeous!

  14. This is such a lovely cake. That mousse is out of this word. Also i’m in love with the plates you used.

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