BEST MANGO MOUSSE CAKE
Are you ready for the BEST Mango Mousse Cake recipe on the internet? This irresistible cake is the perfect summer dessert! With a soft vanilla sponge cake base, creamy mango mousse centre and a glossy mango gel topping – it’s light, dreamy and bursts with fruity sweetness!
Looking for more delicious desserts? Check out my easy Vanilla & Cardamom Creme Brulee, this light and creamy Aish El Saraya OR my BEST Easy Chocolate Cake recipe!
A three-layer, delicious and elegant Mango Mousse Cake,
that can easily be made at home? Let’s Do This!
Ingredients You’ll Need to Make The BEST Mango Mousse Cake:
These are ALL the ingredients you will need to make this incredible Mango Mousse Cake. Read on for a breakdown of ingredients by layer:
Ingredient Notes
Eggs: use room temperature, large eggs weighing 55-60g with shell (I use free range);
Milk: adds moisture, supports structure, aids leavening, and ensures a smooth batter, contributing to a tender, well-risen cake – use full fat or 2% milk;
Vegetable Oil: keeps the chiffon cake base moist and tender by preventing excessive gluten formation, resulting in a soft, delicate crumb. It also helps create a smooth batter and contributes to the cake’s longer shelf life. Opt for a high-quality Vegetable Oil like Crisco (Australia). Alternatively, you can use other neutral oils like canola, sunflower or safflower;
Vanilla: use extract or paste. (I will always choose paste over extract). I use Queen’s Vanilla Bean Paste which is readily available in Australia. For my US readers, Nielsen-Massey’s Vanilla Extract is a popular choice for baking and desserts, they now have an alcohol free option! I avoid imitation vanilla;
Cake Flour: for a lighter and softer cake, use cake flour. Its lower protein content (6-8%) compared to all-purpose flour (10-12%) results in less gluten formation which means a more tender cake! I use Lighthouse Cake, Sponge, and Steamed Bun Extra White, Low Protein Self-Raising Flour, as it’s readily available in Australia.
I’ve also tried Swans Down Cake Flour, (a widely popular option in the US). It’s nearly equivalent to the Australian Lighthouse flour. While both are excellent, I prefer the Lighthouse flour. The brands King Arthur and Unpretentious also offer great cake flour options in the US;
Baking Powder: while the egg white meringue provides most of the rise, baking powder serves as a backup leavening agent to ensure the cake rises properly. Ensure your baking powder is not expired, as expired powder can lose its leavening power, leading to a flat or dense cake;
Fresh Mangoes: it’s best to use fresh, ripe, in-season mangoes – they add natural sweetness, a vibrant golden-orange hue, and a deeper flavor to the cake. Plus, they help keep the cake fresher for longer! If they are not readily available to you, you can also used tinned mango pulp or frozen mango – although this will never yield the same results as fresh mango! I used fresh Kensington Pride mangoes for this recipe. I find the best mango varieties for this cake include:
- Kensington Pride (Bowen Mango): the most popular variety, known for its sweet, juicy flavor, soft pulp and vibrant yellow-orange color;
- R2E2: large with a small seed and lots of flavorful, firm flesh. It has a longer shelf life, making it great for both eating fresh and cooking;
- Honey Gold: a smaller variety with rich, sweet, soft flesh and a smooth pulp;
- Keitt: a late-season mango with smooth red/green skin, even when ripe. It has sweet, slightly tangy, fiber-free flesh, ideal for fresh eating, smoothies, and desserts.
White Chocolate: adds a smooth, rich creaminess to the mousse, with the cocoa butter helping it to set, while keeping the texture soft and velvety. Use a good-quality white chocolate chip for best results. My go-to is Callebaut W2 White Chocolate Callets, which offers excellent flavor and texture. Its subtle vanilla notes, pair beautifully with the tropical, fruity flavor of mango;
Gelatine: I prefer using leaf gelatine sheets over powder, as it provides a smoother texture and is virtually tasteless. Be sure to bloom it in cold water—using warm or hot water can reduce its gelling power. I use the same leaf gelatine sheets in both the gel and the mousse, i.e. Chef’s Choice Silver Grade Leaf Gelatine Sheets, which is halal. You can also use gelatine powder if you prefer, make sure it’s flavorless;
Heavy (aka Thickened/Whipping Cream): fresh, cold heavy whipping cream from the fridge section with a minimum fat content of 35%, aka Thickened cream in Australia. I use the Bulla or Farmdale Thickened Cream from Aldi;
Water: water is added to loosen up the mango pulp in the mango gel, which tends to be thick after blending. Thinning it with water makes it easy to dissolve the gelatine and achieve the perfect gel top consistency;
Ingredients By Layer For The BEST Mango Mousse Cake Recipe:
For the Vanilla Sponge (Chiffon) Cake Base:
For the Mango Mousse Centre:
For the Mango Gel Topping:
RAZIA’S PRO TIPS – MUST READ!
FOR THE VANILLA CHIFFON CAKE BASE
- TIP 1 – CHOOSE THE RIGHT BAKE PAN – For the best vanilla chiffon cake – start with the right pan!
- Material: Use a light-colored anodized aluminum pan that is NOT non-stick.
- Why: The uncoated surface allows the batter to grip and climb the pan walls, ensuring the cake rises evenly and achieves maximum height.
- Size & Recommendations:
- I recommend an 8″x3″ round pan, I use the brand Mondo (readily available in Australia).
- Other excellent brands include Fat Daddios and Wilton.
- TIP 2 – BAKE PAN PREPARATION – Essential for an airy, light sponge cake!
- Line the base of the pan ONLY with parchment paper.
- Do not grease the sides of the pan.
- Why it’s important:
- Leaving the pan ungreased helps the sponge cake grip the sides and rise taller, resulting in a light and airy cake. If you grease the pan, the batter will slide down, preventing it from rising properly.
- TIP 3 – WATER BATH BAKING METHOD – Don’t skip this crucial step!
- What it is: Place your cake pan inside a larger oven proof pan filled with hot water, about an inch high, before baking.
- Why it’s important:
- Stabilizes oven temperature for even baking
- Retains moisture, resulting in an ultra soft, light and tender cake texture
- Prevents surface cracks
- Light brown crust on the top of the cake only (no crust formation on the sides)
- More uniform baking
- Smaller and more evenly distributed air pockets
- TIP 4 – CHIFFON/SPONGE CAKE BAKING TIPS – Essentials for a perfect chiffon cake base!
- Use a clean bowl and beaters/whisk when making the meringue.
- Carefully separate the egg yolks from the whites, even a small trace of yolk in the whites, can prevent the meringue from whipping properly.
- Beat whites till foamy, then gradually sprinkle in sugar, this allows enough time for the sugar to dissolve evenly into the whites as it becomes a meringue.
- This creates a stable meringue that is smooth and glossy, as opposed to grainy.
- A stable meringue is essential for achieving the desired peaks – for this cake, we are aiming for soft peaks.
- Dumping all the sugar in at once can deflate the whipped egg whites.
- Soft peaks are the stage of the meringue making process, when whipped egg whites form peaks that gently bend or fall over when the whisk is lifted. The texture is light and airy, but the peaks aren’t stiff enough to stand upright. This stage is ideal for folding into the batter to achieve an airy cake;
- Avoid under whipping the meringue, as this prevents the meringue from reaching its full volume and stability, resulting in a dense, heavy cake that doesn’t rise properly and lacks a light, airy texture;
- Avoid over whipping the meringue, as it can cause the cake to become dry, grainy and stiff;
- When incorporating the meringue into the yolk mixture, start off by folding in a third of the meringue to lighten the batter. Add the lightened batter to the remaining meringue and gently fold in a “J” shape motion, until no white streaks remain. This technique lifts the batter from the bottom of the bowl between folds, helping to preserve the air bubbles and maintain a light and airy cake.
FOR THE MANGO MOUSSE CENTRE & GEL TOPPING
- TIP 5 – MANGOES & MANGO PREPARATION
- With mango being the star flavor, the entire cake is dependent on the type of mangoes used. Choose the ripest, sweetest, fresh, in-season mangoes for the best flavor and to help your cake stay fresh longer!
- Blend ALL of the mango pulp for both the mousse and gel in one go, to save time as you will need to use it for both the mousse and gel respectively.
- I love using fresh Kensington Pride mangoes for this cake!
- Substitute: You can use tinned or frozen mangoes for this cake, but it will not yield the same flavor and or/texture, so I don’t recommend it!
- If there are any fibrous/stringy bits, simply strain the pulp through a fine mesh sieve, it will be easier to do this after adding the water and it’s loosened up;
- TIP 6 – LEAF GELATINE SHEETS – use for smooth and creamy, yet firm and stable, mousse and gel layers.
- What is it: A thin, transparent sheet of pure gelatine. Which is a protein derived from animal collagen (typically beef or pork).
- Used to thicken and set the mango mousse and gel in this recipe.
- Selecting Gelatine Sheets:
- Be mindful of the source of gelatine, especially if you have dietary specifications.
- I use non-pork, halal gelatine sheets.
- Note the bloom strength, which measures the gelatine’s gelling or setting power.
- A higher bloom strength results in a firmer set.
- For the mousse and gel in this cake, standard gelatine sheets with a bloom strength of 160-180 (Silver Grade) are perfect!
- Why I prefer leaf gelatine sheets instead of powder:
- Provides more consistent texture and gelling strength, minimizing clumping or uneven setting.
- Dissolves smoothly for a polished, transparent result in the mousse and gel.
- The sheets are virtually tasteless and won’t alter the flavor of the dish.
- TIP 7 – BLOOMING LEAF GELATINE SHEETS – to incorporate into mousse and gel for setting.
- What is blooming:
- Hydrating gelatine sheets in cold water before use is the process of blooming.
- Why bloom:
- Blooming softens the gelatine sheets, allowing them to dissolve fully and blend evenly into the mousse and gel for smooth setting without clumping.
- Why is the blooming method important:
- Blooming in cold water only is important, as warm or hot water will reduce the gelatine’s gelling ability.
- If bloomed too early or for too long, the sheets may stick to the base of the bowl and become difficult to remove. Squeeze the sheets to remove excess water before use.
- TIP 8 – USE AN ACETATE CAKE COLLAR – to neatly contain the mousse and gel layers of this cake!
- What is it: A flexible, clear plastic strip used to line the sides of a cake, helping to define layers and maintain its shape.
- Substitutes:
- If you don’t have acetate strips, substitute with parchment paper.
- Simply line the sides of a spring form pan with parchment paper, ensuring the sponge cake fits snugly against the edges.
- You could also use an appropriate sized cake ring.
What You’ll Love About This Recipe!
How To Make Mango Mousse Cake: Step-By-Step
Here are some quick visual instructions. The full instructions with the exact ingredients are printable in the recipe card below!
FOR THE VANILLA SPONGE CAKE BASE
Step 1: Preheat oven. Separate 3 large eggs. Beat whites till foamy, then gradually add sugar and beat to create a meringue with soft peaks, set aside;
Step 2: To the yolks, add milk, oil and vanilla and stir until just combined;
Step 3: Sift in cake flour and baking powder, add a pinch of salt, and whisk or fold with a spatula until just combined;
Step 4: Gently fold meringue into egg yolk mixture until no white streaks remain;
Step 7: Pour batter into prepared pan and place the pan into a water bath (DON’T SKIP!) – Bake!
Step 8: Allow cake to cool in the pan, then invert onto a cake stand and firmly wrap with an acetate collar;
FOR THE CREAMY MANGO MOUSSE CENTRE
Step 1: Blend ALL the mango pulp until smooth. Add the required amount for the mousse (refer to recipe card) to a pot and heat on low;
Step 2: Stir sugar into the mango pulp until dissolved and bring to a simmer;
Step 3: Add white chocolate chips and stir until fully melted and well combined. Remove from heat, allow to cool slightly.
Step 4: In a separate bowl, bloom leaf gelatine sheets in cold water, add to mango puree and mix till fully dissolved, set aside;
Step 5: In a separate bowl, pour in cold heavy cream and add sugar, whisk until thick and soupy, do not over whip, you do not want whipped cream!;
Step 6: Gradually stir the prepared mango puree into the cream in batches, until fully combined to complete the mousse;
Step 7: Pour mousse on top of sponge cake and place in the fridge, whilst making the gel topping;
FOR THE MANGO GEL TOPPING
Step 1: To the pot used earlier, add the remaining mango puree, add sugar, stir and bring to a simmer;
Step 2: Add water and stir to combine then remove from heat;
Step 3: Add bloomed gelatine to the mango puree and mix until completely dissolved, allow to cool slightly;
Step 4: Pour the mango gel on top of the mousse and place in the fridge for 3-4 hours to set, before serving;
MAKE-AHEAD TIP
Make the sponge cake ahead of time as it lasts 3-4 days in the fridge!
WATCH HOW TO MAKE IT!
Storage
Storage: Store this Mango Mousse Cake in an airtight container, in the refrigerator for 2-3 days. I prefer glass pyrex/decor storage containers and avoid plastic storage options where possible.
Freezing: This cake can be frozen for upto 1 month! Simply thaw fully before serving.
Substitutions
- Gelatin Powder can be used instead of sheets, just ensure it is unflavored. For this cake, I found 1 leaf gelatine sheet is equivalent to 3 grams of gelatine powder;
- Agar Agar or Cornflour can be used as vegetarian thickening agents in place of gelatine. However, I have not tested this recipe with these ingredients, thus I am unable to confirm how well they work;
- Other Neutral Oils such as Sunflower, Safflower or Canola Oil can be used in place of Vegetable Oil. Avoid strong-flavored oils like Olive or Rice Bran, as they will impart an undesired flavor to the cake;
- Cake Flour: You can substitute cake flour by replacing two tablespoons of all-purpose flour with cornstarch for every cup, then sifting the mixture to make it finer. I have personally not tried this alternative flour method for this cake, so I can’t confirm how it will turn out;
- Mango: This is ideally a mango cake, but I believe you could experiment with other fruits like strawberry – though I haven’t tried it myself!
- An Acetate Cake Collar neatly contains the mousse and gel layers, but if you don’t have one, parchment paper works as a substitute. Line the sides of a spring form pan, ensuring the sponge cake fits snugly. This will help maintain defined layers when pouring in the mousse and gel. Alternatively, a cake ring can also be used.
Your Questions Answered
Chiffon cakes can deflate due to:
1. Underbaking: The cake lacks structure if not fully baked, to test, ensure a skewer comes out clean.
2. Incorrect Meringue: Over or under-whipped meringue affects stability
3. Rough Folding: Knocking out air during folding can weaken the batter
Large cracks could be due to several reasons including:
1. Oven Temperature Too High: Excessive heat causes the cake to rise too quickly, leading to cracks.
2. Incorrect Rack Position: Placing the pan too close to the top heating element can result in uneven baking.
3. Batter Too Full: Overfilling the pan leaves no room for expansion, forcing the cake to crack.
4. Not Enough Water In The Water Bath: Insufficient water creates a dry, overly hot oven environment, leading to uneven baking or rapid rising, which can cause surface cracks. The water bath helps regulate and maintain a gentle, even temperature during baking, preventing the cake from rising too quickly.
Yes. However, it is not ideal for these reasons:
1. The overall flavor will not be as vibrant and delicious as when using fresh mangoes.
2. Most canned mango purees are sweetened, requiring sugar adjustments to the recipe.
3. Canned puree is often runnier, which may require extra gelatine to ensure the mousse and gel set properly.
Yes, you can, However, frozen mangoes can be less sweet and may have higher water content when thawed. They can also become mushier, affecting the smoothness and flavor of the puree. For this reason, I don’t recommend using it as they can affect the taste and texture of the mousse and gel.
Yes, you can use alternatives like cornflour or agar-agar for thickening the mousse and gel in place of gelatine. However, the texture will differ. I have not personally tested these options, so I can’t confirm their effectiveness.
Yes, you can! Just adjust the quantities. For this cake, 1 leaf gelatine sheet is equivalent to 3 grams of powdered gelatine.
This could be due to insufficient gelatine, improper blooming of gelatine or not allowing enough chilling time.
Fold the mango puree gently into the lightly thickened cream to avoid incorporating too much air.
There could be several reason why this would happen including:
1. The heavy cream wasn’t cold enough, ensure its fridge cold.
2. The heavy cream was over-whipped causing it to separate and become grainy, so ensure you whip it only until it is soupy in texture.
3. The mango purée was too hot when combined with the cold heavy cream. Ensure it has cooled and is warm or room temperature.
4. Fibrous mangoes were used. Ensure the mango purée is blended until smooth and strained if necessary.
Top it with fresh mango slices, mint leaves, or edible flowers for a vibrant finish. You could also pipe whipped cream on top, just ensure its stabilized (e.g. with white chocolate or mascarpone) so that it holds its shape longer and prevents it from bleeding into the mango gel topping.
More Dessert Recipes You’ll Love!
I hope you enjoyed this irresistible Mango Mousse Cake! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Baking!
Best Mango Mousse Cake
Equipment
- 1 Electric Hand Mixer
- 1 Cake Stand
- 1 Small Blender
- 1 spatula
Ingredients
For the Vanilla Chiffon/Sponge Cake Base
- 3 large egg whites
- 60 g caster sugar
- 3 large egg yolks
- 40 ml whole milk
- 25 ml vegetable oil
- 1 tsp vanilla bean paste or extract
- 60 g cake flour
- 1 tsp baking powder
- pinch salt
For the Mango Mousse Centre
- 250 g mango puree
- 30 g caster sugar
- 50 g white chocolate chips I use Callebaut W2
- 2 sheets leaf gelatine
- 200 ml heavy cream
For the Mango Gel Topping
- 200 g mango puree
- 30 g caster sugar
- 30 ml water (more if needed)
- 1 sheet leaf gelatine
Instructions
For the Vanilla Chiffon/Sponge Cake Base
- Prep: Adjust the oven rack to the bottom-middle position before preheating. Preheat the oven to 170℃ / 340℉. Line the base ONLY of an 8" round (anodised aluminium) bake pan with parchment paper. Do not grease.
- Separate Eggs: Separate 3 large eggs into 2 large bowls. Whisk the yolks and set aside.
- Beat Egg Whites: Whisk egg whites on medium speed until frothy, then gradually add sugar until fully incorporated.
- Whip To Soft Peaks: Beat egg whites into meringue of soft peaks. Where the peaks gently bend or fall over when the whisk is lifted. Do not over whip. No need to wash the whisk, use for the next step.
- Yolk Mixture: In the bowl with yolks, add milk, vegetable oil and vanilla. Whisk until just combined. Sift in cake flour and baking powder and add a pinch of salt. Whisk or fold with a spatula until just combined.
- Combine whipped egg whites (meringue) and egg yolk mixture: Add a third of the meringue to the egg yolk mixture and whisk/fold until just combined. Pour this lightened batter into the remaining meringue and gently fold until no white streaks remain.
- Fill Bake Pan: Pour the batter into the prepared cake pan and tap the pan on the bench to remove any large air bubbles.
- Water Bath: Place the cake pan in a larger oven-safe pan and pour hot water into the outer pan until it reaches about 1 inch up the sides of the cake pan. It's fine if the cake pan floats.
- Bake: Bake at 170℃ / 340℉ on top and bottom heating (i.e. without fan/conventional) for 20-22 minutes or until the top is lightly golden brown. Check for doneness by inserting a skewer into the center of the cake; it should come out clean. Remove from oven.
- Release Cake: Allow the cake to cool completely inside the bake pan or inverted on a wire rack. Either method is fine. The cake will pull away from the side walls as it cools.
- Invert and Prepare Cake: Carefully invert the cooled cake onto a cake stand or serving plate. Wrap an acetate collar snugly around the cake and secure with tape to contain the mousse and gel. Set aside.
For the Mango Mousse Centre
- Blend Mango To Puree: Peel and clean 1–2 large mangoes (ensure you have 450g). Blend all the pulp in a small blender until smooth.
- Prepare Mango Mixture: Measure 250g of mango puree for the mousse and combine it with sugar in a pot. Heat on low, stirring until the sugar dissolves and the mixture simmers. Add white chocolate chips and stir until fully melted and smooth. Remove from heat and let it cool slightly.
- Hydrate/Bloom Gelatine Sheets: In a separate bowl filled with cold water, fully submerge 2 dry gelatine sheets to bloom. Once soft and pliable they have bloomed (this should only take 2-3 minutes). Remove the sheets from the water and squeeze out any excess liquid, then add this to the mango puree, mix till fully dissolved.
- Whisk Heavy Cream: In a separate bowl, combine cold heavy cream and sugar. Using an electric beater, whisk until thickened, but not whipped. It should look soupy, be sure not to overwhip.
- Combine Mango Puree with Cream: Gently fold the mango puree into the cream in batches until fully combined. Do not overmix. The mousse is now ready.
- Set Mousse on Cake: Pour the mousse over the sponge cake and refrigerate to set.
For the Mango Gel Topping
- Prepare Mango Gel: Add the remaining mango puree (200g) and sugar to the same pot used earlier. Stir and bring to a simmer. Add water to loosen and stir to combine, then remove from heat;
- Prepare and Add Gelatine: In a separate bowl, bloom 1 leaf gelatine sheet in cold water. This should only take 2-3 minutes. Squeeze out the excess water and add this to mango puree, mix till fully dissolved. Let it cool slightly.
- Finish with Mango Gel: Pour an even layer of the mango gel over the mousse and refrigerate for 2-3 hours until fully set.
Notes
Nutrition
Grab your Free copy
Low on Dinner Inspo? Let’s Fix That!
Sign Up Now and receive my Top 5 Easy Dinners eBook,with recipes ready in 30 minutes or less – absolutely FREE!
PLUS – Never Miss a Post!
Be the first to access fresh recipes and updates from Razia Cooks!
