What are the ingredients for mango mousse cake?

Mango mousse cake requires a few simple ingredients: eggs, sugar, flour, and baking powder for the sponge base; heavy cream, canned mango puree, gelatin, and icing sugar for the mousse; and additional mango puree, sugar, and gelatin for the gel topping. A light syrup made of water and sugar helps keep the sponge moist. These ingredients combine to create a dessert that’s light, creamy, and bursting with mango flavor.

What are some common mistakes when making mango mousse cake?

Common errors include over-whipping the cream, which can make the mousse heavy, and adding gelatin while it’s too hot or too cold, causing clumps or separation. Another mistake is rushing the chilling process; each layer needs enough time to set firmly to avoid a soggy or collapsing cake. Folding the mousse too aggressively can also deflate the mixture, resulting in a dense texture.

What are the different variations of mango mousse cake?

You can customize mango mousse cake by adding fresh mango pieces inside the mousse or swapping canned mango puree for fresh mangoes when available. Incorporating coconut milk into the mousse or layering with passion fruit gel creates tropical flavor twists. Adding toasted nuts or cream cheese frosting layers can introduce texture and richness, making the dessert more complex and appealing.

What is the shelf life of mango mousse cake?

When stored properly in an airtight container in the refrigerator, mango mousse cake stays fresh for three to four days. Avoid leaving it at room temperature for more than two hours because the dairy and gelatin ingredients can spoil quickly. For longer storage, freeze individual slices wrapped tightly and thaw them in the fridge before serving.

Mango Mousse Cake Recipe – Smooth, Fresh & Simple to Make

Name: Mango Mousse Cake Recipe – Smooth, Fresh & Simple to Make
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: International
Ingredients: 3 large eggs at room temperature,; 1/2 cup sugar,; 1/2 cup all-purpose flour,; 1/4 tsp baking powder,; 1 and 1/2 cups heavy cream,; 3-6 tbsp icing sugar,; 2 cups canned mango puree,; 1 sachet (7 grams) Knox unflavored gelatin powder,; 50 ml water,; 1 cup mango puree (for gel topping),; 3-6 tbsp sugar (for gel topping),; 1 and 1/2 tsp Knox unflavored gelatin powder (for gel topping),; 7 tsp water (for gel topping),; 1/4 cup water (for stock syrup),; 1/3 cup sugar (for stock syrup)

Description

A light and creamy mango mousse cake made with a soft sponge base, smooth mousse filling, and a shiny mango gel topping.

Ingredients

Scale

3 large eggs at room temperature,

1/2 cup sugar,

1/2 cup all-purpose flour,

1/4 tsp baking powder,

1 and 1/2 cups heavy cream,

3–6 tbsp icing sugar,

2 cups canned mango puree,

1 sachet (7 grams) Knox unflavored gelatin powder,

50 ml water,

1 cup mango puree (for gel topping),

3–6 tbsp sugar (for gel topping),

1 and 1/2 tsp Knox unflavored gelatin powder (for gel topping),

7 tsp water (for gel topping),

1/4 cup water (for stock syrup),

1/3 cup sugar (for stock syrup)

Instructions

Preheat oven to 350°F (175°C). Beat the eggs and sugar until pale and doubled in volume. Gently fold in the flour and baking powder. Pour batter into a greased pan and bake for 18-20 minutes until a toothpick comes out clean. Cool completely.

For the mango mousse, whip the heavy cream with icing sugar until soft peaks form. Bloom gelatin in warm water, dissolve completely, then mix into the mango puree. Let cool slightly before folding in whipped cream gently.

Prepare the stock syrup by heating water and sugar until dissolved. Brush the cooled sponge cake with the syrup to keep it moist.

Pour the mango mousse over the sponge base and refrigerate until set, about 3-4 hours.

For the mango gel topping, bloom gelatin in water, then heat with sugar until dissolved. Mix into mango puree and cool slightly. Pour gently over the set mousse and refrigerate until firm.

Notes

notes for making Mango Mousse Cake:

Use chilled tools when whipping cream to achieve better volume.
Canned mango puree offers consistent results, but ripe fresh mangoes add vibrant flavor when in season.
Gelatin must be fully dissolved and slightly cooled before mixing with whipped cream to prevent clumping.
Don’t skip the syrup—it keeps the sponge moist under the mousse.
Allow each layer to fully set in the fridge before adding the next for clean layers.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: ~320 kcal
Sugar: 28 g
Sodium: 85 mg
Fat: 22 g (13 g saturated)
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 95 mg

Keywords: mango mousse cake, tropical cake, mousse dessert, Mango puree, heavy cream, icing sugar, baking powder,