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Mango Mousse Cake

Mango Mousse Cake

This Heavenly Mango Mousse Cake is the ultimate tropical treat! A silky-smooth mousse bursting with mango flavor sits atop a buttery graham cracker crust.
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Prep Time 30 minutes
Course Cake flavors
Servings 9
Calories 350 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Cake Base:

  • 1½ cups graham cracker crumbs or digestive biscuits
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar

For the Mango Mousse Layer:

  • 3 cups fresh ripe mango chunks about 3-4 mangoes
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons unflavored gelatin powder
  • ¼ cup cold water for blooming gelatin
  • ½ cup granulated sugar divided
  • 1½ cups heavy cream
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ripe mango thinly sliced
  • Fresh mint leaves and/or edible flowers optional

Instructions
 

Preparing the Base

  • Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  • Press the mixture firmly into the pan’s bottom and chill for 30 minutes.

Creating the Mango Puree

  • Blend mango chunks and lemon juice until smooth. Strain through a fine-mesh sieve if needed.

Making the Mousse

  • Bloom gelatin in ¼ cup cold water for 5 minutes.
  • Dissolve the gelatin by microwaving for 15-20 seconds or using a double boiler.
  • Mix ¼ cup sugar into the mango puree and stir in the warm gelatin mixture.
  • Whip heavy cream, remaining sugar, and vanilla until soft peaks form.
  • Fold whipped cream into mango puree in batches until smooth.

Assembling the Cake

  • Pour the mousse over the chilled crust, smooth the top, and chill for at least 4 hours.

Decorating the Cake

  • Whip heavy cream, powdered sugar, and vanilla until firm peaks form.
  • Spread or pipe the whipped cream over the mousse.
  • Garnish with mango slices, mint leaves, or edible flowers.

Final Chill & Serve

  • Refrigerate for 30 minutes before serving for best flavor.

Notes

  • Use Alphonso or Ataulfo mangoes for the best flavor.
  • For a vegetarian option, substitute gelatin with 1 teaspoon agar-agar.
  • To enhance the tropical flavor, replace part of the heavy cream with coconut cream.
  • The mousse can be made 2 days ahead, but add fresh mango slices before serving

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSugar: 30g
Keyword fruit mousse cake, Mango mousse cake, mango recipe, mousse cake recipe
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