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
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!
- ‘Strawberry Mousse Cake’ – made with delicate sponge cake base and strawberry mousse!
- ‘Caramel Raspberry Mousse Cake’ – amazing caramel mousse with raspberry jello center and chocolate art finishes!
- Blackberry Lavender Mousse Cake – blackberry mousse cake topped with lavender jello!
- Mandarin Mousse Cake – the most amazing mandarin dessert ever! The fluffiest mousse cake ever!
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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!