The Best Mango Mousse Cake (video)

mango cake with mousse and jello topping

Drumroll, please! I present to you the most stunning and most delicious mango cake ever! This mango mousse cake recipe is made with made with a fluffy sponge cake, real mango mousse layer, and a fruity jello topping. If you’re looking for a fruity, light and airy cake for your next special occasion, this is the cake for you. This masterpiece of a mousse cake will capture your eyes, heart and taste buds! It’s been one of the most popular recipes on my blog, social media and YouTube, all for a good reason. It’s not only beautiful, it’s also delicious!

Watch My Mango Mousse Cake Video

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Ingredients for Mango Mousse Cake

Here are my tips for the main ingredients you’ll need to make this tropical and fruity mousse cake. Find the full list of ingredients with measurements in the printable recipe card below.

  • Eggs – for making the delicate sponge cake.
  • All-Purpose Flour – regular flour works best for the sponge cake recipe.
  • Mangos – any variety of mangos will work; I personally love banana or champagne mangos. Frozen mango will also work; just defrost the fruit first.
  • Heavy Cream – make sure the cream is very well chilled and cold for the best results.
  • Unflavored Gelatin – for setting the mango mousse layer. This recipe needs gelatin! You can also use agar gelatin.
  • Cream Cheese – soften the cheese at room temperature to ensure you have a smooth and clump-free mousse layer.
  • Sweetened Condensed Milk – I love the flavor this adds to the mousse!
  • Peach Jell-o – any brand of sweetened peach gelatin will work for the topping.

Preparing the Sponge Cake Base

For this delicious mousse cake, a sponge cake works as a fantastic base. It’s light, delicate, and absorbs mango juice very well for extra flavor.

  1. Prepare the sponge cake layer. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper.
  2. Place the eggs and sugar into a stand-mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds.
  3. Meanwhile, combine the dry ingredients in a separate bowl. Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches. Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.
  4. Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Remove the cake from the pan and onto a cooling rack to cool completely. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.
  5. Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside.
mango mousse cake with fruit and jello topping

Preparing the Mango Mousse Layer

For the mango mousse, I use fresh mango puree, which adds so much incredible mango flavor. You can also use frozen mango, just thaw it out before placing into the food processor.

  1. Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream) Whisk the cream and cream cheese on high speed until the mixture is smooth and fluffy. Place it into the refrigerator until ready to use.
  2. Prepare the mango. Peel and chop the mangoes, then place into a food processor. Puree the fruit until smooth. Add the sweetened condensed milk and a few drops of peach food coloring, if desired. Pulse until well combined.
  3. Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the cream until well combined. Fold gently to retain volume.
  4. Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined. Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top. Place the cake into the refrigerator to set.

Peach Jell-o & Fruit Topping

  1. Wait about 45 minute to an hour, or until the mousse has set on the top, before adding the final jello layer. Garnish the top of the cake with sliced fruit and berries. Press the berries gently into the mousse. Prepare the jello according to package instructions. Use ice water to cool the jello faster.
  2. Pour a very thin layer of jello over the fruit, just to cover it halfway. Set the cake back into the refrigerator for about 20 minutes, until the jello has set. This will help keep the fruit in place. Pour the remaining jello over the top and return the cake to the refrigerator. Allow the cake to set overnight, or about 6 hours.
  3. To remove the cake from the springform pan, first run a spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter. Keep cake refrigerated until ready to serve.

More Recipes to Try!

Enjoyed this delicious tropical mango mousse cake? Check out some of my other recipes you’re sure to enjoy!

  • Mango Cake – the fluffiest and most delicious mango cake with whipped cream frosting!
  • Mango Swiss Roll Cake – light, fluffy and fruity! The best mango cake with mascarpone frosting and loads of mango!
  • Mandarin Mousse Cake – the most amazing mandarin dessert ever! The fluffiest mousse cake ever!
  • Mango Vanilla Panna Cotta – creamy vanilla panna cotta topped with mango gelee and passion fruit!

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Mango Mousse Cake Recipe with video

Supplies & Tools for the Recipe

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mango cake with mousse and jello topping
5 from 6 votes

The Best Mango Mousse Cake (video)

1 hour 30 minutes prep + 15 minutes cook + 8 hours Setting Time:
12 servings
Light and fluffy mango mousse cake with a sponge cake base, real mango mousse and fruity jell-o topping!

Ingredients 

For Sponge Cake:

  • 3 large eggs
  • 1/3 cup white granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder

For Mango Mousse:

  • 2 cups heavy cream
  • 1/2 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 12 ounces whipped cream cheese, softened at room temperature, or 8-oz regular cream cheese
  • 4 champagne mangos, or 2 large mangos; peeled and chopped
  • 1/2 cup sweetened condensed milk
  • peach food coloring, optional
  • 1/4 cup water
  • 1/2 ounce unflavored gelatin, 2 Knox gelatin packets

For Garnish:

  • 1/3 cup mango nectar or mango jucie
  • 3 ounce package peach or mango flavored jello
  • 1 cup fresh fruit and berries

Instructions

Preparing the Sponge Cake Layer:

  • Prepare the sponge cake layer. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper. Place the eggs and sugar into a stand-mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds.
  • Meanwhile, combine the dry ingredients in a separate bowl. Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches. Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.
  • Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Remove the cake from the pan and onto a cooling rack to cool completely. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.
  • Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside.

Making the Mango Mousse:

  • Prepare the mango mousse. Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream) Whisk the cream and cream cheese on high speed until the mixture is smooth and fluffy. Place it into the refrigerator until ready to use.
  • Prepare the mango. Peel and chop the mangoes, then place into a food processor. Puree the fruit until smooth. Add the sweetened condensed milk and a few drops of peach food coloring, if desired. Pulse until well combined.
  • Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the cream until well combined. Fold gently to retain volume.
  • Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined. Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top. Place the cake into the refrigerator to set.

Adding the Peach & Fruit Topping:

  • Wait about 45 minute to an hour, or until the mousse has set on the top, before adding the final jello layer. Garnish the top of the cake with sliced fruit and berries. Press the berries gently into the mousse.
  • Prepare the peach jell-o according to package instructions. Use ice water to cool the jell-o faster.
  • Pour a very thin layer of jell-o over the fruit, just to cover it halfway. Set the cake back into the refrigerator for about 20 minutes, until the jell-o has set. This will help keep the fruit in place. Pour the remaining jell-o over the top and return the cake to the refrigerator. Allow the cake to set overnight, or about 6 hours.
  • To remove the cake from the springform pan, first run a spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter. Keep cake refrigerated until ready to serve.

Nutrition

Calories: 401kcal | Carbohydrates: 46g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 235mg | Potassium: 287mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1628IU | Vitamin C: 27mg | Calcium: 131mg | Iron: 1mg