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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.

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

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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
 
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Creamy and aromatic mango mousse cake over yellow cake and topped with sweet strawberry jelly and fresh blackberries.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12-16 slices
Ingredients
  • 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
Instructions
  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.
Notes
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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