The Best Mango Mousse Cake (video)
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.
Jell-o Topping!
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!
More Recipes!
- 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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Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Use this 9-inch spring form pan with tall sides to get best results.
- You can line the sides of the pan with an acetate cake collar – just cut the roll for any size pan.
- If you want to use agar gelatin for this recipe, I get mine on Amazon!
The Best Mango Mousse Cake (video)
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
- 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
For Garnish:
- 1/3 cup mango nectar or mango jucie
- 3- ounce package peach or mango flavored jello
- fresh fruit and berries
Instructions
- 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.
Thank you !!!??
I made this lovely mousse cake for my sister’s coming home/birthday and I am just waiting for it to set up completely at this moment. Even though I haven’t had a slice, I’ve tasted the mango mousse and it is heavenly! The whole recipe is very easy for such a pretty outcome and you feel like a pro baker or something, but the only problem is that I had so much mousse left over that wouldn’t fit in the pan! I guess this isn’t much of a problem, besides the fact that I would eat it all since it’s so yummy… so I gave the leftovers away.
Thanks for this awesome recipe, I give it a two thumbs up!
I am so glad that you enjoyed my recipe! Thank you for taking the time to leave a review! 🙂
Hello in your recipe you mentioned whipped cream cheese.. can i uSe philiphedia cheese?
Hi. This sounds delicious. Could you do both the cookie crust and the sponge?
Hi! I would do one or the other, unless you want to layer the sponge cake somewhere in the middle? Enjoy!
can i also use mango pulp (from the tin) ?
Yes, that will work great, too 🙂
How much mango pulp do you use if you are using canned mango pulp?
I think it’s about 1 1/2 cups, up to 2 cups. More won’t hurt! 🙂
Hi there,
Just want to know the eggs you used in this recipe…was that the whole eggs or just the yolks?
I used whole eggs for the cake 🙂
Thank you I’ll try to do it this weekend?
I made this cake last weekend and it was sooooo good!!! i didn’t have whip cream so i made my own out of coconut cream and it tasted amazing! thank you for this awesome recipe…will be making it again for sure xxx
So glad you enjoyed it! I love the coconut cream idea, too! 🙂
Does this needs to be in the freezer or refrigerated is good enough?
Hi just want to know if the eggs you used was room temperature?
I used cold eggs, I have tried both ways and it doesn’t seem to make a difference 🙂
Can I use cake flour instead of all purpose flour?
Tried making this twice now! For some reason, the jello layer continues to leak through . I’ve tried spreading the mouse layer up the sides a bit and let it sit longer than an hour in the fridge to set, and it still seeps through to the bottom of the pan. Any idea why this happens??
Hi Ashley! Are you letting your mango mousse layer set before adding the Jello? It needs to set first, then add the Jello layer. Other than that, maybe your spring form pan is slightly bent?…
Yes I let it sit for over an hour . I just bought a new pan so j will try again to see if it was the issue .. Thanks !
Hi, i’m a little ocd with measurements. My regular grocery stores don’t have champagne mangos, and i see SUPER large at sprouts market. Could you give me an estimate of the mangos in grams or ounces? Thank you
I didn’t measure the mangoes in grams but you can use 2 large mangoes for this recipe 🙂
Can I use frozen mango?
Yes, frozen mango puree will work, too 🙂
I tried making this and it just won’t set. I took it out the pan and it just fell apart 🙁 I left it over night and nothing. What am I doing wrong ? Should I add more unflavored gelatin?
Hmm, so sorry that your cake didn’t set. Make sure to dissolve the gelatin completely before adding it. If you’re using a different brand, you may need to add more!
I made this cake for a friend’s birthday. Everybody loved it and I got so many compliments.
I used frozen mango pulp since fresh mangoes are out of season. Thank you for the recipe. Looking forward to trying out more of your recipes.
I’m so glad it was a hit and everyone enjoyed it! 🙂 Thanks for leaving the tip!
Hello Tatyana,
What type of cream cheese is the best to use? I’m also going to use AGAR instead of gelatin so can you tell me how to use it?
thank you:)
I used Philadelphia brand cream cheese. When using agar, it just needs to be prepared slightly differently.Combine it with water, then bring to a simmer over medium heat and cook for about 5 minutes; it should take on applesauce-like consistency. Allow it cool slightly, then add to the recipe
Hi!
I made this cake yesterday for my mother’s birthday today.
It was great
I used mango jelly on top and frozen pureed mangoes for the mousse.
It got great reviews at home =)
Only problem was that the mousse wasn’t set well it slightly fell apart but still it tasted awesome!
I’m so glad you enjoyed the cake! 🙂
Hi Tatyana,
I am planning on making this mango moose cake for a small party. but I want to make it into small plastic cups instead of a whole cake. my question is what would happen if I make it into cups and freeze them for 12 days until I use them??.
I’m afraid that the moose or the jello would get messed up or become watery if I freeze them. I need your opinion based on your experince. what do you think?
I’m afraid that the moose or the jello would get messed up or become watery if I freeze them. I need your opinion based on your experience. what do you think?
Hi! Hmm, I’m not sure about freezing the jello. I think it would become watery once you unfreeze it. The cups can stand in the refrigerate for 3 to 4 days though 🙂
I made this cake for new year and it came out really well. For the final Jello layer, i added some mango juice to get the flavor of mango. Thanks a lot for the recipe 🙂 I wish i could attach a picture of my cake here 🙂
Awesome! So glad you enjoyed the recipe! Happy New Year’s 🙂
My spring form pan is not as high as yours. It is 2.5 inches high. How would I adjust the recipe to fit it? Also will it work if I make the sponge and half of the mousse first then make the other half of the mousse and gelatin layer, then put the two on top of each other to make the complete cake?
Hi! I think that process will work great! 🙂
OK thanks for the feedback. I was afraid the 2nd half of the mousse will not have any support on the bottom and will fall apart when I tried to put it on top of the first half.
Hi..
Can we increase the heavy cream instead of cream cheese..If so how many cups of heavy to substitute??
I do recommend adding some kind of soft cheese, like mascarpone if you don’t like cream cheese
Thank you.. Hope then I will try Philadelphia cream cheese softened??will that work?
Hi mam… can this cake be stacked as 2 tier cake??? Will the lower cake be stable
I don’t think this would work well as a stacked cake. The mousse layer is stable but not as a tiered cake
I made it. Its amazing!
Awesome! 🙂 This is one of my favorites – glad you enjoyed it!
Hi Tanya,
My springform pan is 9in by 2.8in high, do you think that’s big enough for this recipe? your pan looks taller. Thank you
can I make the moussee any other flavor? I do not like Mango, but it sure looks pretty. What would you recommend?
Hi Tanya. Thank you for sharing this recipe. Can I use mascapone cheese instead of cream cheese?
Looking forward to hearing from you!
Thanks!
Hi! Yes, mascarpone cheese will also work great! Hope you enjoy the recipe 🙂
Hi, great recipe. In the garnish, you mention some more mango
For Garnish:
1/3 cup mango nectar or mango jucie
3-ounce (85g) package peach or mango flavored jello
fresh fruit and berries
But I can’t see in the recipe where you use this extra nectar? Does it get mixed in with the Jello?
thank you
Hi! Sorry for the confusion. Yes, you can add it directly into the jello mixture
thank you!
If using frozen mango, do I need to thaw it and dry it out before putting in mousse? I worry about all the water in it. Also, will cake flour be ok to use instead of all purpose flour or will the cake be too soft to hold everything?
Yes, frozen mango will also work well. I do recommend thawing it out beforehand, it will work better. Also, cake flour will work although I recommend adding a few extra tablespoons. Enjoy 🙂
Hello, I made this cake twice and it’s absolutely delicious! Thank you for the recipe! Couple of questions. If I use frozen mango puree, how much of it do I use? Will it change the consistency of the cake in any way or make it more watery?
Last time I made this cake, my mousse came out a little softer than I would like. What should I do to make it more “set”? Add more gelatin? How much more? Thank you in advance!
Hi Anna! I’m so glad you enjoyed the recipe! Yes, try adding more gelatin for it to set firmer. And make sure the gelatin dissolves completely. You can also try using agar gelatin if you want it to set extra firm. It’s about 1 1/2 cups of mango puree. You can definitely use frozen puree, just let it thaw out before using in the recipe 🙂
Thank you so much for your reply! 🙂
This looks gorgeous and I’m going out to buy a springform pan just so I can make it.
I plan to omit the sweetened condensed milk. Would you advise adding any ingredients in substitution (more cream/cream cheese? sugar? gelatin?), or do you think the recipe would still turn out fine with just leaving it out?
Thank you for sharing this.
Hi! I would definitely increase the sugar, since that’s where most of the sugar comes from in the recipe. You can also add an additional 1/2 cup cream cheese 🙂
Hi, how many grams of mango did you use?
It’s about 2 cups, the conversion I found online estimates about 330 grams
Thanks so much. I will make it and come back on how it turned out
Thank you Tatyana for showing us how to make a great simple way of baking cakes. I made this Mango Mouse cake and everyone loved it!!! Everyone thought that I’m a professional cake baker ?? . IT wasa a big hit!!
Awesome! So glad everyone enjoyed it!! 🙂
Hello,
I’d really like to try this recipe, but shops in England don’t sell ‘whipped cream cheese’. Can I substitute this with just normal cream cheese that I whip with a whisk attachment?
Thank you.
Hi! Absolutely! Just let the cheese soften, then whisk for a few minutes 🙂
Hi there! I’d like to make this in a 9x13in pan. Would you recommend doubling the recipe in this case?
Hi! I don’t think that would be necessary, the difference in volume between the two pans isn’t too much. Enjoy! 🙂
I made this for my husbands birthday and it was lovely. Amazing taste. Will be doing again. It started falling apart after being out of the fridge for about 15 minutes so had to rush to put it back but great taste
I’m so glad you were still able to enjoy the cake! Sorry to hear that it started to fall apart – just make sure it’s nicely chilled 🙂
Would this recipe work well for a cup version if I were to omit the base cake layer and just do the mousse and jello on top?
Yes, that would be perfect! 🙂 If you want, you can add graham cracker crumbs into the bottom of the cups, like with this recipe: https://tatyanaseverydayfood.com/recipe-items/no-bake-raspberry-cheesecake-dessert/
I am going to use a 7 in. Spring form pan. How should I adjust the recipe? Thank you so much!!! I love your recipes!!!
Hi Cindy! I used a 9-inch pan for my cake in the video. For a 7-inch pan, I would recommend cutting the recipe in half but the cake will be slightly smaller. Enjoy! 🙂
Hi,
I’m looking at buying a pan to make this in. How tall does it have to be as the majority seem a lot shorter than yours.
Thanks
Hi! My pan is about 2 1/2 inches tall. I would recommend going with a 3-inch tall spring form. If you can’t find a tall pan, you can also try using an acetate cake collar. It’s a hard plastic film that comes in a bulk roll and you can cut it to size for any cake. I use it for my ‘Lemon Mousse Cake’ https://tatyanaseverydayfood.com/recipe-items/lemon-mousse-cake/
I really didn’t like the taste of the sponge cake. It tasted funny. I also think that the amount of mousse that is made was too much. Maybe it was just my pan. I have a standard size spring pan. It did set just fine though. I think next time, Ill just make it with strawberry instead and use a different kind of cake.
Hi Catherine! So sorry that you didn’t enjoy the sponge cake. You can absolutely use a different cake for the base, or even a graham cracker crust. The strawberry mousse cake is also a great choice. Enjoy!
Hi,
I plan on making this cake next weekend. Can I use an 8″ spring foam pan instead of 9″?
Thanks,
swat
Hi! Yes, you can use an 8-inch spring form pan but you’ll have a little bit extra filling. You can use that filling to make small parfait cups, if you don’t want to toss the the remaining filling. Enjoy!
Hi Tatyana,
The mango mousse cake came out extremely well!. We all enjoyed so much!.
I would like to get some advice – how can I get the cake to smooth on the sides when I open the springform pan?
Thank you
Jyothi
Hi! I’m so happy you enjoyed the recipe! It’s one of my favorites!
The best way to get smooth sides to use an acetate cake collar or plastic wrap. You can see how I use it in this recipe here: https://tatyanaseverydayfood.com/mandarin-mousse-cake/
I’ve made this cake several times now. Everyone loves it. Beautiful to look at and heavenly to eat. This recipe is a keeper! Thanks for sharing
Hi Fatima! I’m so glad to hear that you’re loving this recipe! Thank you taking the time to leave a review! 🙂
Hi. I have just made the cake, and have kept it to set overnight. I just realized that I forgot to add the condensed milk to the mango mousse!! I wonder if it will make a big difference? Hopefully the mousse layer will set well…?Other than that, the cake looks beautiful !
Oh, no! That happens to everyone sometimes! The mousse should set alright, but the cake won’t be as sweet as with the condensed milk. Hope you enjoy it!
Great. We don’t like it very sweet anyway 😅. So looking forward to serving it tonight!! Thanks
Made this with gluten free flour in a 10in springform pan and it turned out great, got lots of praise from my family. Worth the effort–thank you!
That’s wonderful to hear! Thank you for letting us know this works with gluten-free flour! I’m so glad it was a hit!
100 percent delish!!! Thank you for sharing this recipe! Made it for a friend’s birthday. Adults and kids looooved it!!!
Could not find jello so used mango juice with gelatin!! I used Kesar mango purée from Indian grocery store. Also layered fresh mango pcs. In between cake and mousse and topped the entire cake with lots of fresh mango pieces..
I added gelatin to juice and heated it .. but the gelatin didn’t dissolve fully.. I had to remove undissolved part with a spoon. Is there a tip to dissolve it completely in the juice… because I’m definitely making this again 🙂
Thank you again!!!
That’s so wonderful! I’m very happy everyone enjoyed the cake! And I’m glad the substitutions worked well for you! Thank you for leaving your tips!