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Mango Mousse Cake

Mango Mousse Cake: A Tropical Escape in Every Bite

Indulge in the refreshing Mango Mousse Cake, a no-bake eggless dessert that brings the tropics to your table with every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: International, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vanilla Cake Base
  • 1 cup Cake Flour Provides structure; all-purpose flour can be used, but results may vary in texture.
  • 1 tsp Baking Powder Acts as a leavening agent; crucial for the cake to rise.
  • 1 tsp Baking Soda Works with baking powder for additional lift.
  • 1/4 tsp Salt Enhances flavor; balances the sweetness of the cake.
  • 1/2 cup Granulated Sugar Adds sweetness; coconut sugar can be a delicious alternative.
  • 1/2 cup Milk Keeps the cake moist; substitute with non-dairy milk if needed.
  • 1/4 cup Oil (Neutral) Contributes moisture and tenderness; melted coconut oil can work well.
  • 1 large Egg Acts as a binding agent; for an egg-free alternative, try flaxseed meal mixed with water.
  • 1 tsp Vanilla Extract Infuses lovely flavor; using pure vanilla will elevate the taste.
For the Mango Mousse
  • 1 pkg Gelatine Powder Stabilizes the mousse; if vegetarian, use agar-agar.
  • 2 cups Mango Chunks Vital for flavor; fresh mango is best.
  • 1 cup Whipping Cream Adds texture; whip to firm peaks.
  • 1/4 cup Powdered Sugar Sweetens the whipped cream.
For the Mango Curd Topping
  • 1 tbsp Cornstarch Thickens the curd, ensuring the right texture.
  • 2 tbsp Unsalted Butter Provides richness; omit for a dairy-free version.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, combine cake flour, baking powder, baking soda, salt, and granulated sugar. Gradually add in the milk, neutral oil, egg, and vanilla extract, mixing until you achieve a smooth batter.
  3. Pour the mixture into the prepared springform pan and bake for about 15 minutes, until lightly golden.
  4. Once baked, allow the cake to cool completely in the pan on a wire rack.
  5. For the mango mousse, bloom the gelatine powder in cold water, then dissolve it in the microwave. Blend with fresh mango puree and fold into whipped cream.
  6. Pour the mousse over the cooled cake base, spreading it evenly, and refrigerate until set (2 to 4 hours).
  7. Prepare the mango curd by heating reserved mango puree with sugar, then thickening with a cornstarch slurry, and stirring in unsalted butter.
  8. Spread the cooled mango curd over the set mousse layer, then chill for an additional 12 hours.
  9. Release the springform pan, decorate with mango chunks and mint leaves, and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

Ensure to chill the cake for at least 12 hours for the best texture and flavor melding.

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