Best Mango Mousse Cake

Catalina Castravet
By Catalina Castravet

Mango Mousse Cake is creamy and aromatic made with yellow cake and topped with sweet strawberry jelly, and fresh blackberries.

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, that I decided the best way to incorporate in a cake would be in a Mango Mousse Cake. And the result did not disappoint!

Mango Mousse Cake

Mango Mousse Cake

This Mango Mousse Cake, is 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. The cake just looks gorgeous, and tastes even better. If you are a mango fan, I highly recommend making this Mango Mousse Cake, its light, sweet, and quite easy to make. The process involves more waiting around for the mousse and jelly to settle, the active work is very minimal.

The mango juice is fruity and fragrant, that I just wanted to incorporate it into a mousse cake. Combined with the strawberry jelly, this cake just screams to me that I am ready for warmer days. Because after you bite into it, you will pleasantly feel warmer in your hart and soul. The combination between the mango mousse and the strawberry jelly is just incredibly delicious. Hence, I challenge you to try and make this delicious and gorgeous cake.

Best Mango Mousse Cake

Why You’ll Love This Mango Mousse Cake:

  • Firstly, it is puffy, pretty and delicious, and is a show stopper dessert.
  • Also, the color combination make this cake stand out.
  • In addition, it’s easy to find ingredients and minimum prep work is needed.
  • It’s fruity and refreshing dessert, and can be topped with various fruits or flavors.
  • Perfect for special events or occasions, like Valentine’s Day.
  • Lastly, it can be made 1 day in advance, so you don’t have to worry about a last minute dessert.

Do you need gelatin for Mousse?

Traditionally, mousse and mousse cakes are made with gelatin. If you want to substitute the gelatin, you can use agar agar, and it should be handled in the same way.

How Long Will Mango Mousse Cake Stay Fresh?

The Mango Mousse cake can be stored wrapped in plastic wrap at room temperature for about 3-4 days.

Mango Mousse Cake

CAN YOU FREEZE Mango MOUSSE Cake?

  • Freezing is possible for up to 2 months. Since the mousse contains gelatin and some sugar it will not freeze completely solid.
  • To thaw the mousses cake, overnight in the fridge and consume within 24 hours. You may also be able to serve the mousse almost frozen, as an iced fruit mousse.
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5 from 1 reviews
Mango Mousse Cake
Author: Catalina Castravet Serves: 14 servings
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr

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 
  • 1/4 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 
  • 1/2 cup  sugar 
  • 2 cups  heavy whipping cream  (cold)

Strawberry Jelly:

  • 1  Strawberry Jelly box 
  • 1 pint  blackberries 

Instructions

Yellow Cake:

  1. Preheat oven to 350F.
  2. Butter two 8 inch cake pans and set side.
  3. In a medium bowl mix dry ingredients: flour, sugar, baking powder and salt.
  4. In the large bowl of an electric mixer, whisk softened butter on medium speed for 1-2 minutes.
  5. Add dry ingredients and combine with butter for 30-40 seconds.
  6. Add heavy cream, oil, vanilla extract and eggs one at a time, mix on medium-high for one minute.
  7. Pour batter into prepared pans. Bake for 20-25 minutes, a tooth stick inserted into the center of the cake must come clean.

Mango Mousse:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Strawberry Jelly:

  1. 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.
  2. 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.
Calories: 265 Carbohydrates: 48 Protein: 5 Fat: 6 Saturated Fat: 3 Cholesterol: 37 Sodium: 206 Potassium: 292 Fiber: 2 Sugar: 32 Vitamin A: 260 Vitamin C: 7.1 Calcium: 147 Iron: 1.8
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Comments

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Kimberly @ The Daring Gourmet

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

Reply

Carrie @Frugal Foodie Mama

Wow! This cake is gorgeous! And I am LOVING that mango mousse. :)

Reply

Jenny | Honey and Birch

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

Reply

Cathleen @ A Taste Of Madness

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!

Reply

simonacallas

This cake is beautiful, elegant and delicious! Mango is such a wonderful fruit, I'm planning to make a dessert with mango mousse soon :)

Reply

Deb @ Cooking on the Front Burner

Wow - what a show stopper of a dessert! No words other than I want a slice!

Reply

Renee - Kudos Kitchen

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

Reply

Irene

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!

Reply

Heather | Heather Likes Food

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

Reply

Cathy | Lemon Tree Dwelling

This cake! What a masterpiece! Not to mention.....mango is one of our favorites! :)

Reply

Kristyn

This is a seriously beautiful cake! Sounds delicious!

Reply

Patricia

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.

Reply

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!

Reply

J @ Bless Her Heart Y'all

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!

Reply

I am crazy for mango!

Reply

Florentina

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

Reply

Thank you Florentina!

Reply

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