Mango Mousse Cake
This Mango Mousse Cake is a perfect blend of creamy mango mousse, moist cake, and tangy mango curd, creating a dessert that’s as beautiful as it is delicious.
The light and airy mousse paired with the sweet and slightly tart mango curd makes this cake a refreshing treat for any occasion.
Best Mango Mousse Cake Recipe
In this post, I’ll guide you through each step of making this stunning cake. Below, you’ll find detailed instructions and tips to help you create the perfect Mango Mousse Cake. All recipe amounts can be found below.
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This recipe will yield one 8-inch cake.
What Pan Should I Use?
For this recipe, I used a deep 8” springform pan. If your pan isn’t deep enough, use a 9” cake pan instead. A cheesecake or springform pan works well.
Make the Mango Curd
Make the Mango Curd a few hours before you make the rest of the recipe. You can make the curd up to 3 days in advance and keep it in the fridge. You can even freeze the Mango Curd for up to a month. The recipe for Mango Curd can be found here and uses fresh mango puree or frozen mangos!
Prepare for Baking
Preheat the oven to 350ºF. Line an 8” or 9” springform cake pan with parchment paper and spray it with oil. If using an 8″ pan, ensure it’s deep, at least 3 inches. Make sure the sides and the bottom of the pan are lined with parchment (see below).
How to Cut the Parchment Paper
Place a sheet of parchment paper over the cake pan. Cut 4-5” slits on the corners of the paper towards the edge of the pan.
Cut one slit diagonally from the corner to the center, on each corner, and one slit in the center position of each side. Spray the sides of the cheesecake pan with oil. Line the bottom of the pan with the parchment, tucking in the slits of paper, letting the parchment come up the sides.
Then cut two strips of parchment paper that are the same height as the side of the pan, spray the pan with oil, and place the strips around the edges of the pan to protect the sides. Check my Instagram Story Highlights to see how I do this!
Make the Cake Batter
In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, beat room-temperature unsalted butter at medium speed for 1 minute. Add granulated sugar and beat together with the butter for another 2 mins, until the mixture is light and fluffy. Scrape the bowl occasionally to ensure everything is nicely incorporated.
Add the eggs one at a time, mixing until incorporated. Along with the final egg, you can add vanilla extract.
Add the sour cream and mix to incorporate. Then add half of the dry ingredient mixture to the bowl and stir on low to combine.
Pour in the of buttermilk and mix. Add the remaining flour mixture to the bowl and mix just until incorporated. You can also use a spatula instead of the mixer to fold the batter during this final stage and prevent over mixing.
Bake the Cake
Spread the batter in the prepared pan and bake at 350ºF for 40-45 minutes, or until fully set.
A 9” pan may bake faster because the cake will be shorter in height.
The cake is done when it springs back when touched and a toothpick comes out clean. Let the cake cool in the pan for 30 minutes, then remove and cool completely for another 30 minutes to an hour.
Make the Mango Mousse
Melt white chocolate chips or chopped white chocolate in the microwave in 15-30 second intervals, stirring until melted. Or melt over a double boiler until smooth. Let it cool for 10-15 minutes.
Sprinkle gelatin powder over 4 teaspoons of water in a bowl, stir, and microwave for 5-10 seconds until melted, then set aside.
In a small bowl, beat cream cheese for 30 seconds, then add powdered sugar, mix on low, and beat on medium-high for one minute.
Add the mango curd, the cooled chocolate, and dissolved gelatin mixture, and mix until smooth.
In another bowl, whip heavy cream with the remaining powdered sugar until firm peaks form. Fold half the whipped cream into the mango mixture, then fold in the rest until smooth and well incorporated. Place in the fridge if necessary until the cake has cooled.
Assemble the Cake
Pour the Mango Mousse layer over the cooled cake and spread it with an offset spatula to smooth it out. Place it in the fridge for at least 6 hours.
Once the cake has rested in the fridge, remove from the pan, then pipe the whipped cream around the edges of the cake and top with cubed mango.
Pour about 1/3 to 1/2 cup of mango curd in the center of the cake on top of the mousse and spread gently with a spatula. Slice and serve.
Storage
Store the cake in the fridge in an airtight container for up to 5 days.
You can freeze the cake by wrapping the whole cake in plastic wrap and keeping it in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight or on the counter for an hour.
You can also freeze slices of cake, wrapped individually in plastic wrap and stored in an airtight container.
Tips & Tricks
- If you don’t have buttermilk, simply add a teaspoon of vinegar to regular milk, let it sit for 2 minutes, and use it in the recipe.
- Another buttermilk alternative: Another buttermilk alternative is to make the cake with a combination of sour cream and milk. Use 1/2 cup of sour cream and 1/4 cup of milk in the recipe instead of the buttermilk.
- Baking time will depend on the size of the pan you use. If you use a 9” pan, it might cook faster since the cake will be thinner. If you use an 8” cake pan, make sure it’s a deep one (3 inches) to fit all the batter.
- Line the cheesecake pan with parchment paper and make sure to spray with oil. It helps if you cut slits around the parchment paper so you can fold the sides and tuck them in.
- When melting the gelatin in the microwave, use a large bowl so it doesn’t bubble over.
- Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter, you can get white chocolate baking bars or Lindt white chocolate bars and chop them to use in the recipe. My favorite white chocolate brand is Callebaut, which I buy online.
Why You Will Love This Cake!
You will love this Mango Mousse Cake for its tropical flavors and delightful textures. The creamy mango mousse combined with the moist cake and tangy mango curd creates a harmonious blend of sweet and tart. The white chocolate adds a touch of richness, while the fresh mango cubes provide a refreshing burst of flavor. This cake is perfect for celebrating special occasions or simply enjoying as a refreshing dessert on a warm day.
Enjoy this delightful Mango Mousse Cake that’s perfect for any occasion!
Mango Mousse Cake Variations
Add a few different ingredients to this recipe to elevate this recipe!
- Use Coconut Cream Instead of Whipped Cream: Substitute the whipped cream topping with coconut whipped cream for a more tropical twist.
- Use passionfruit instead of mango: Use this same recipe using passionfruit curd for the mousse instead. To decorate, top with passionfruit seeds, lemon zest, and passionfruit slices for a vibrant look!
- Add Raspberries: Add a layer of raspberry jam or fresh raspberries between the cake and the mango mousse. Also mix raspberry puree with part of the mango curd to create a two-tone mousse. Decorate with fresh raspberries and mint leaves.
I’d love to hear what you think!
I love hearing feedback about my recipes so please let me know if you make it and tell me what you think! You can share photos with me on Instagram or Facebook!
If you like this recipe…you’ll love these other ones!
- Mousse Cake
- Mango Macarons
- Mango Cupcakes
- Passionfruit Tart
- Matcha Pie
- Lemon Raspberry Cheesecake Pie
Mango Mousse Cake
Ingredients
Cake Batter
- 1 3/4 cup all-purpose flour 223 grams
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature (170 grams)
- 1 1/4 cup granulated sugar 250 grams
- 1/2 tsp vanilla extract
- 3 large eggs
- 1/2 tbsp vanilla extract
- 1/3 cup sour cream 80 grams
- 1/4 cup buttermilk 60 ml
Mango Curd
- 1 recipe for Mango Curd here
Mango Mousse
- 1/2 cup white chocolate chips or chopped chocolate (85 grams) see notes
- 1 tsp gelatin powder 3 grams
- 4 tsp water 20 grams
- 6 tbsp cream cheese 85 grams
- 1/4 cup powdered sugar divided (31 grams)
- 3/4 cup mango curd recipe here
- 2/3 cup heavy cream 156 ml
To decorate
- 1/2 cup cold heavy whipping cream 120 ml
- 1 mango peeled and cubed
Instructions
Prepare for baking
- Pre-heat the oven to 350ºF.
- Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8″ pan, make sure it’s deep, at least 3 inches. Make sure the sides and the bottom of the pan are lined with parchment.
How to cut the parchment paper
- Place a sheet of parchment paper over the cake pan. Cut 4-5” slits on the corners of the paper towards edge of the pan. I usually cut one slit diagonally from the corner to the center, on each corner. And one slit in the center position of each side.
- Then spray the sides of the cheesecake pan with oil.
- Line the bottom of the pan with the parchment, tucking in the slits of paper, letting the parchment come up the sides.
- Then cut two strips of parchment paper that are the same height as the side of the pan, spray the pan with oil and place the strips around the edges of the pan, to protect the sides.
- I have a video showing this on my instagram account highlights.
Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
- Use an electric mixer to beat the butter at medium speed for 1 minute. You can use a stand mixer or a hand mixer.
- Add the sugar and beat together with the butter for another 2 minutes, until the mixture is light and fluffy.
- Scrape the bowl every so often to ensure everything is getting nicely incorporated together.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg.
- Add the vanilla and mix to combine.
- Add the sour cream and mix until incorporated.
- Add half of the dry ingredient mixture to the bowl and mix on low to combine.
- Pour the buttermilk in and mix.
- Add the remaining dry ingredient mixture and mix on low to combine. You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.
- Spread the batter on the bottom of the prepared pan.
- Bake in the oven for about 40 to 45 minutes, or until the cake is fully set. Depending on the size of the pan it might take less time. If using a 9” pan, the cake will be thinner, so it will bake faster.
- To know when the cake is done baking, touch the top of the cake, and it shouldn’t feel gooey underneath. The cake should spring bag, and not form a deep indent.
- Insert a toothpick in the cake, and it should come off clean, without any gooey batter attached to it.
- Remove the cake from the oven once it’s done baking. Let it cool down for at least 30 minutes in the pan. Remove it from the pan by either flipping onto a cooling rack or cake plate, or removing the ring around the pan if you used a springform pan.
- Let the cake cool down completely, another 30 minutes to an hour.
Mango Curd
- Make the Mango Curd a few hours before you make the Mango Mousse. You can make the curd up to 3 days in advance, and keep it in the fridge. You can even freeze the Mango Curd for up to a month.
Mango Mousse
- Melt the white chocolate in a bowl in the microwave, or over a double boiler. Microwave the white chocolate for 15 to 30 second intervals, stirring in between, until the white chocolate has completely melted.
- Or whisk the chocolate over the double boiler until melted and smooth.
- Let the white chocolate cool down for at least 10 to 15 minutes, until cooled down.
- Meanwhile, sprinkle the gelatin powder over the water in a bowl. Stir to combine.
- Microwave the gelatin for 5 to 10 seconds, stirring, until melted. Don’t over microwave, and don’t use a small bowl because the gelatin will bubble up and overflow.
- Set it aside.
- Beat the cream cheese with a mixer for 30 seconds. Add half of the powdered sugar to the bowl, which will be 2 tbsp. Mix on low to combine, then raise the speed to medium high and beat for one minute.
- Add the mango curd, the cooled and melted chocolate, and the dissolved gelatin to the bowl and mix to combine. Scrape the bowl and mix until a smooth mixture comes together.
- Set it aside.
- In another bowl, beat the heavy cream with the other 2 tbsp of powdered sugar, until firm peaks form, it should take 3 to 4 minutes over medium speed.
- Add half of the whipped cream to the mango cream cheese mixture. Fold to combine.
- Add the remaining whipped cream to the bowl and fold until smooth and well incorporated.
To assemble
- Pour the Mango Mousse over the cooled down cake. Spread it with a spatula to smooth it out.
- Place it in the fridge for at least 6 hours.
Whipped Cream
- Beat the whipping cream with a mixer for 2 to 3 minutes, until stiff peaks form. Place the whipped cream in a piping bag fitted with the tip of your choice, I used a 2D.
To decorate
- Pipe the whipped cream around the edges of the cake, and top with mango cubes.
- Pour about 1/3 to 1/2 cup of curd in the center of the cake, and spread gently with a spatula.
- Slice and serve.
Storage
- Store the cake in the fridge, in an air tight container, for up to 5 days.
- You can freeze the cake by wrapping the whole baked and decorated cake in plastic wrap, and keep it in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight, or on the counter for an hour or so.
- You can also freeze slices of cake, wrapped individually in plastic wrap, and stored in an air tight container.
Notes
Buttermilk: If you don’t have buttermilk, simply add a teaspoon of vinegar to regular milk, let it sit for 2 minutes, and use in the recipe. Buttermilk alternative: Another buttermilk alternative is to make the cake with a combination of sour cream and milk. Use 1/2 cup of sour cream and 1/4 cup of milk in the recipe instead of the buttermilk. Baking: Time baking will depend on the size of pan you use. If you use a 9″ pan, it might cook faster, since the cake will be thinner. And if you use a 8″ cake pan, make sure it’s a deep one (3 inches), to fit all the batter. Cake pan: Line the cheesecake pan with parchment paper, and make sure to spray with oil. It helps if you cut slits around the parchment paper so you can fold the sides and tuck them in. White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, you can get white chocolate baking bars, or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.
oh girl- you lost me at gelatin powder.. ha
this looks scrumptious and a tad challenging- dunno why- probably chopping mangos etc. ive learned macarons from your school and finally confident! so gotta give this a try!
thx for the beautiful and the delicious
=^..^=