I know , it may look a little weird to see a mango cake in the middle of the winters , but I can’t resist this fruit , anytime of the year…..When the fruit starts disappearing from the markets in the end of summers, I make a lot of mango puree and freeze it, to use rest of the year…..And that’s what I did this year as well….But who knew that plans will change and we’ll have to go back to India so soon….This cake was in my to do list for a long time…And when I had a deadline to use all my puree in just a month, I made this cake….And I am so glad I did…..This is the most amazing dessert, I have ever eaten…Soft and spongy chocolate genoise, covered with a layer of OH-SO-MELT-IN-YOUR-MOUTH mango mousse ,wrapped with a chocolate collar…What else can you ask ….Do give this recipe a try…


All you need is

For the chocolate genoise

Clarified butter – 3 tbsp ( If not available, use normal butter )
All purpose flour- 1/3 cup + 1 tbsp
Cocoa Powder- 1/3 cup + 1 tbsp
Eggs-4 ( at room temperature )
Sugar-2/3 cup

For the soaking syrup

Sugar -1 tbsp
Water – 1 tbsp
Kahlua – 1 tbsp ( or you can dissolve a tsp of coffee powder in a tbsp of water )

For the mango mousse

Gelatin powder – 2 and 1/2 tsp
Water – 4 tbsp
Mango Puree -250 gm ( I made my own puree, but you can buy it from any store )
Sugar – 4 tbsp ( if using store bought puree, use a little less sugar  )
Fresh cream – 250 gm

For the mango jelly

Mango Puree – 250 gm
Sugar – 2 tbsp ( only if using homemade puree )
Gelatin- 1 tbsp
Water- 3 tbsp


Equipment required: Springform pan, parchment paper, Mixing Bowl,Oven


Method of preparation

For the chocolate genoise

Grease and flour 3 , 6 inch springform pan
Line the pans with parchment paper
Pre heat the oven to 350 degrees
Sift all purpose flour and cocoa powder together
Add eggs and sugar in a mixing bowl and whisk to mix together
Keep the bowl over a pan of simmering water and whisk constantly , till the egg and sugar mixture is warm to touch
Make sure the bottom of the bowl does not touch the water and water should not boil, just simmer
When the mixture is warm, remove the bowl from the pan and whisk with a blender till it triples in volume
Add 1/3 rd of the flour to the bowl and fold gently to incorporate it
Fold the rest of the flour in two more additions
Spoon, 1 cup of batter in the bowl which had melted butter and fold with a spatula
Fold this mixture in the remaining batter
Pour the batter in the prepared pans equally
Bake for 12-15 minutes, until a tooth pick comes out clean
Remove from the oven and let it cool in the pan completely
Remove from the pan
You can wrap this cake in a cling wrap and refrigerate it for 2 days or freeze for 3 months

For the soaking syrup

Mix all the ingredients in a bowl and set aside

For the mango mousse

Mix gelatin with water and stir well
Heat mango puree and sugar in a pan, just until warm
Add the gelatin and mix well, till it is completely dissolved
Remove from heat and cool
Whip the fresh cream till soft peak forms
Gently fold the cooled mango puree in the whipped cream

For the mango jelly

Mix gelatin with water and stir well
Heat mango puree ( and sugar ) in a pan, just until warm
Add the gelatin and mix well, till it is completely dissolved
Remove from heat and cool


Keep the Genoise on the plate you want to serve it on
Cut a strip of parchment paper and wrap it around the cake
Secure the parchment paper with tape
Put the ring of the springform pan around it
Brush the cake with 1/3 rd of the soaking syrup
Pour 1/3 rd of the mango mousse over the cake and let it set in the refrigerator for at least 2 hours ( make the mousse just when you have to pour it )
Pour 1/3 rd of the mango jelly on top of the mango mousse ( make the jelly just when you have to pour it )
Let it set in refrigerator for 2 hours
Assemble the other 2 cakes in the same way
Remove the cake from the Refrigerator and decorate as you want
Serve chilled Mango Mousse Cake


Mulberry Lemonade
Chicken stuffed buns

30 thoughts on “Mango Mousse Cake

  1. The most gorgeous Mango mousse cake of recent times..Too good…Now am craving to have some mangoes in this offseason. Btw how did you decorate the outer layer of chocolate zigzag pattern?

    1. Hey…Thanx a lot for the appreciation….

      To make the chocolate collar, cut a stripe of parchment paper, the width of the cake…Lay it on a baking sheet…Melt the chocolate and fill it in a piping bag, fitted with a plain tip….Make designs on the paper and chill it for few minutes…Remove the parchment from the sheet and wrap it around the cake….Chill till the chocolate is hardened…Pull off the parchment paper gently…Thats it…

      It is bit of a work, but worth the efforts..

  2. Wow, this is a masterpiece! How gorgeous! And I love the idea of using clarified butter in baking. So far I only used it in cooking. I am really curious to try.

    1. You can store it in the refrigerator for 3-4 days.I don’t think freezing is a good idea for this cake.

  3. omg….its the best mango mousse cake i have evr seen…
    will give it a try
    I hve one questn regarding gelatin which brand to buy??

  4. Hi.. this is one of the most gorgeous desserts I have ever seen! Hats off to you. I’m going to try this out but have a couple of questions as I’m new to baking/cooking.
    1) how do you use the 2tbs gelatin.. soak it in equal warm water or something?
    2) if I’m making the puree at home then any specific variety of mangoes to use? And mango puree is just mangoes mashed right?
    3) and fresh cream is like home made malai or amul cream would do?
    I hope this is not too much of a bother!! Would be grateful if you reply
    Thanksss xxxx

    1. Hey Zara. I am glad you liked the cake :)

      I have specified how to use gelatin. Just follow the recipe.
      Any sweet mango is fine. Blend it in a blender to make a smooth puree. You can also use canned purees.
      I used milky mist cream, but I think amul will work as well.
      I hope this will help. Don’t hesitate to clear your doubts.


  5. It looks super yummy..I have ready the cake n it goes perfect in first attempt. I wil make mousse n jelly tomorrow n hoping that it goes same as urz . I m so excited:). Can u tell if I use egg white rather then gelatine? N wat will b the ratio. I vl share the pic when it vl b ready soon.

  6. Dear Neha
    Loved your receipe.. I finally had the courage to try this out as i had a tin of Alfonso mango puree sitting in my refrigerator and the outcome has come out so good, wish i could send you a picture of it… Thanks a lot for sharing this awesome receipe.. God Bless you..

  7. Thank you so much for sharing this recipe! Made it for my daughter’s birthday and it was the best mango mousse cake I’ve ever had! Everyone loved it! I bought frozen mango chunks to make the purée as it’s not mango season right now. And I usually have to cut the sugar in my cake recipes, but this was perfect the way it is written. This is a keeper!

  8. This recipe makes 3 6″ cakes? Will it still work if I cut the recipe in half to make say 1 9″ cake? My waistline can’t handle 3 cakes

  9. Looks beautiful, I will try out this, hope to get the cake done right ;) Thanks for sharing this cake recipe.

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