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!
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How to Make a Mango Cake
I love making mousse cakes and this mango cake is especially fun to make! For the base, I start out with a fluffy sponge cake layer that’s soaked with mango juice. I use my classic sponge cake recipe, which yields a firm, dry cake that’s perfect for this recipe. If you want to turn this cake into an easy, no-bake recipe, just make a golden Oreo crust. Combine 1 1/2 cups of Oreo crumbs with 1/4 cup melted butter and press the mixture firmly into the bottom of the pan.
The Mango Mousse
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. To make the mousse layer as light as possible, I fold in homemade whipped cream. The mousse layer is set with unflavored gelatin. If you prefer, agar gelatin can also be used in this recipe! Make sure to add the gelatin to the mousse while it’s still hot, otherwise the gelatin will clump together and cause the mousse to be lumpy.
And let’s talk about that stunning jello topping for this mango cake! I used peach-flavored gelatin, but you can also use mango juice and regular gelatin. Just make sure to dissolve the gelatin completely in a bit of water, then add it to the juice. The trick to getting the fruit to stay in place is to lightly press them into the mousse and pour a thin layer of peach gelatin. Allow that first thin layer to set, then pour the remaining gelatin over the top. This way, the fruit and berries are locked in place!
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The Best Mango Mousse Cake (video)
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
- 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
- 1/3 cup mango nectar or mango jucie
- 3- ounce package peach or mango flavored jello
- fresh fruit and berries
- 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.
- 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.
- 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.
- 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.
- 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.