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Sliced mango mousse cake.

Mango Mousse Cake

Mango Mousse Cake is a decadent slice of mango heaven! A layer of buttery yellow cake, creamy mango mousse, and strawberry jelly make this such a delightful treat.
Course Dessert
Cuisine American
Keyword Mango Mousse Cake
Prep Time 30 minutes
Cook Time 30 minutes
Chill 6 hours
Total Time 7 hours
Servings 12 servings
Calories 406kcal
Author Catalina Castravet


Yellow Cake:

  • cups all-purpose flour
  • cups granulated sugar
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter softened + more for buttering the pans
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

Mango Mousse:

  • 3 envelopes unflavored gelatin 7 grams each
  • cups Mango Nectar Juice
  • 1/2 cup sugar
  • 1 1/2 cups heavy whipping cream cold
  • 2 cups mango chunks fresh or canned

Strawberry Jelly:

  • 1 Strawberry Jelly box


Cake Layer:

  • Preheat oven to 350F.
  • Butter two 8 inch cake pans and set aside.
  • In a medium bowl mix dry ingredients: flour, baking powder, and salt.
  • In the large bowl of an electric mixer, whisk softened butter and sugar on medium speed for 1-2 minutes.
  • Add dry ingredients and combine them with butter for 30-40 seconds.
  • Add milk, oil, vanilla extract, and eggs one at a time, mix on medium-high for one minute.
    Image of eggs and butter.
  • 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:

  • Add mango juice to a medium saucepan 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 have dissolved.
    Photo of mango gelatin mixture.
  • Transfer the mixture to a glass bowl and cool to room temperature.
  • Add 1 cup of mango chunks to a food processor and process until smooth.
    Photo of mango puree.
  • 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 sides of the bowl with a spatula, to make sure the mixture is fully combined.
  • Stir in the remaining 1 cup of mango chunks into the mixture.
    Image of mango mousse.
  • Place one yellow cake layer into the center of a 9 or 10-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 2 hours before adding the strawberry jelly layer.
  • NOTE: if you have a higher springform pan, or a cake ring form, pour half of the mousse over the cake layer, chill, then top it with the second layer, and cover with the remaining mousse mixture.

Strawberry Jelly:

  • 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. Pour it over the mousse.
  • Refrigerate for at least 6 hours before serving the cake. Remove cake from the fridge and run a knife around inside rim of pan to loosen cake; remove sides of pan, slice, and serve.



Calories: 406kcal | Carbohydrates: 64g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 330mg | Potassium: 323mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1194IU | Vitamin C: 18mg | Calcium: 161mg | Iron: 2mg