Creamy Mango Mousse Cake (2024)

Mangoes: I tested this mango mousse cake with frozen and fresh mango, and I recommend frozen for convenience. Otherwise, you will have to cut up a lot of fresh mangoes! If you want to use fresh ones, make sure they are ripe.

Gelatin: Unflavored gelatin is used to set the mousse. I don’t recommend using agar agar, because it does not have an equal 1:1 ratio for substituting.

Sour cream: You can substitute it with full-fat plain Greek yogurt if needed. This ingredient is important for bringing richness and moisture which keeps it moist for days, similar to my Biscoff cake.

Whole milk: Like sour cream, whole milk provides moisture and richness to the cake. I don’t recommend using plant-based milk or it will be drier.

Find the full ingredient measurements and instructions in the recipe card below!

Store any leftovers in an airtight container for up to 5 days in the fridge.

If you prefer to freeze some for later, store it in an airtight container in the freezer for up to one month.

– by Cambrea Gordon

Prep Time: 4 hours hrs

Cook Time: 25 minutes mins

Total Time: 4 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 servings

Vanilla Cake

• ▢ ¾ cup cake flour , *see notes for measuring*
• ▢ 1/2 cup granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 1/8 teaspoon fine sea salt
• ▢ 2 tbsp cubed unsalted butter, room temperature
• ▢ ¼ cup sour cream, room temperature
• ▢ 1 tbsp canola or vegetable oil
• ▢ 1 large egg, room temperature
• ▢ ¼ cup whole milk, room temperature
• ▢ 1 teaspoon vanilla extract

Whipped Cream

• ▢ 1 1/2 cups heavy whipping cream
• ▢ ½ cup powdered sugar

Mango Puree

• ▢ 4 cups frozen or fresh cubed mango
• ▢ 1 tbsp granulated sugar
• ▢ 1 tsp lemon juice
• ▢ 2 tsp unflavored gelatin
• ▢ 1 tbsp cold water

• Line an 8" springform pan with parchment paper on the bottom, then lock it into place. Preheat the oven to 350 F/180 C.

• In a stand mixing bowl, combine the flour, sugar, baking powder, and salt. Then mix in the cubed butter until it resembles coarse sand.

  ¾ cup (80 g) cake flour, 1/2 cup (100 g) granulated sugar, 1 teaspoon baking powder, 1/8 teaspoon fine sea salt, 2 tbsp (28 g) cubed unsalted butter

• Mix in the sour cream and oil until paste-y, about 30 seconds. Scrape down the bottom and sides of the bowl. Whisk the eggs, milk, and vanilla together. Stream it into the mixing bowl on low speed, until just combined. Pour the batter into the prepared cake pan.

  ¼ cup (56 g) sour cream, 1 tbsp (13 g) canola or vegetable oil, 1 (50 g) large egg, ¼ cup (57 g) whole milk, 1 teaspoon vanilla extract

• Bake for 15-17 minutes, or until a toothpick inserted into the centers comes out covered in a few moist crumbs. Set it aside to cool completely. Once cool, run an offset spatula around the sides of the cake. Unlock the pan to release the sides.

  Leave the cake layer on the bottom, then wash the sides where the cake residue is. This will keep the cake from sticking to the pan when you remove it for serving. Place the sides of the pan back on top and lock it in place.

• In a stand mixing bowl, whisk the heavy cream and powdered sugar on high speed until soft peaks form. Tranfser it to a large bowl and keep it in the fridge until ready to use.

  1 1/2 cups (338 g) heavy whipping cream, ½ cup (50 g) powdered sugar

• In a small pot, cook the mango, sugar, and lemon juice for 10-12 minutes, or until the fruit is softened. Then blend it smooth with a blender or immersion blender. (You should have about 2 ⅓ cups of puree). Pour the mango puree back into the pot.

  4 cups (560 g) frozen or fresh cubed mango, 1 tbsp (15 g) granulated sugar, 1 tsp lemon juice

• In a small bowl, bloom the gelatin in cold water for 1 minute, then stir it into the mango puree. Stir occasionally for 2-3 minutes, until the gelatin is completely dissolved. Then pour the mango puree into a bowl and set it into an ice bath to cool, stirring occasionally, until it feels room temperature (7-10 minutes). Don’t let it get completely cold as the gelatin will start to set and your mousse will be clumpy!

  2 tsp unflavored gelatin, 1 tbsp cold water

• Reserve 1/3 cup of the mango puree and set it aside. Then pour the rest of the puree into the bowl of whipped cream and gently fold them together. Once combined, spread the mousse on top of the cake layer.

• Spread half of the reserved mango puree on top of the mousse, then spread the rest of the mousse on top of the puree. Dollop the remaining puree over the top, and use a toothpick to swirl it into the mousse. Chill the cake in the fridge for at least 3-4 hours to set.

• To remove it from the cake pan, run a small offset spatula around the top edge of the mousse. Unlock the sides of the pan and gently lift it off the bottom. Transfer it to a cake board or serving plate. Use a sharp knife (wiping it clean between cuts) and cut into servings. Enjoy!

Step-by-step process photos are provided above, in the body of this post.

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Serving: 1serving | Calories: 396kcal | Carbohydrates: 45g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 138mg | Potassium: 223mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1723IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 0.5mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.