Mango Mousse Cake

2.9, 143 reviews

Advance Vishu and Easter wishes...

Recipe Details  
2.9, 143 reviews

Posted by
Posted on 30, Apr 2017
Serving 5-8 people
Ready in 4-5 Hrs 0 minutes
Post Views 4.4 K views
Post Rating 2.93 out of 5 , from 143 reviews
Click here to view the recipe in Malayalam - Opens new tab.

For Mango Cake:

  • All purpose Flour - 1 ½ cup
  • Baking powder - 1 Teaspoon
  • Unsalted Butter - 1 cup, room temperature
  • Mango Puree - ½ cup
  • Whole Milk - 1 cup
  • Sugar - ¾ cup
  • Eggs - 2 large, room temperature
  • Salt - ¼ Teaspoon
  • Vanilla Extract - ½ Teaspoon

For Mango Mousse:

  • Mango puree - 1 ½ cup, approx: 400 Gms
  • Whipping cream - 300 ml, approx: 1 ¼ cup + 2 Tablespoons
  • Confectioner's Sugar - ¼ - ½ cup, adjust according to the taste of mango puree
  • Gelatin powder - 2 Tablespoon
  • Hot Water - ¼ cup

For Mango Jelly Glaze:

  • Mango puree - ½ cup, approx: 135 Gms
  • Confectioner's Sugar - 1 Tablespoon, optional
  • Gelatin powder - ½ Tablespoon
  • Hot water - ⅛ cup

For Garnishing:

  • Mango cubes & berries
Click here for more photos

Mango Cake Preparation:

  1. Preheat oven to 350°F.
  2. Grease and flour two 8 inch round cake pans and set aside.
  3. In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
  4. In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes.
  5. Now add in the eggs one at a time and beat until incorporated well.
  6. Add in the mango puree and beat until combined well and creamy.
  7. Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don't forget to scrape down the sides of the bowl occasionally. Don't over-beat.
  8. Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles.
  9. Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean.
  10. Remove from oven and let the cakes cool in the pans for 10 minutes.
  11. Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely.

Mango Mousse Preparation:

  1. In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes.
  2. In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
  3. Once the gelatin is dissolved, add it in the mango puree and mix well.
  4. Then add the mango puree-gelatin mixture into the whipped cream and combine well using a spatula.

Layering the cake:

  1. Place the first cake in a 8 inch spring form cake pan. (I trimmed down my cakes, to fit in my 6 inch spring form cake pan.)
  2. Pour little more than ¼ portion of mango mousse on top of the cake. Refrigerate for 15-20 minutes.
  3. Then place the second cake and spread the remaining mousse on top of the second cake.
  4. Level the top and refrigerate for 30 minutes to 1 hour.

Mango Jelly Glaze Preparation and Garnishing:

  1. Once the mousse is set, start making the jelly glaze.
  2. In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved.
  3. Once the gelatin is dissolved, add it in the mango puree and mix well.
  4. Then add in the powdered sugar and mix well. (Optional)
  5. Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours.
  6. Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan.
  7. Garnish with mango cubes and berries. Enjoy the mango fiesta.... Yummmm.....


  • Shelf life of this cake in the refrigerator is 1-2 days. So it's good to have it in 1-2 days.
  • I used store-bought 'Kesar mango pulp'. If you are using fresh mango puree, use fully ripe, less fiber mangoes. The consistency of the pulp should be slightly thick. (Neither too thick nor watery.)
2.9, 143 reviews

Meal:    Food type: 
Cuisine:    Occasion: