• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Baking » Cakes » Mango Mousse Cake

    Published: Dec 18, 2014 | Last Updated On: Jan 8, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mango Mousse Cake

    17339 shares
    Jump to Recipe

    Mango Mousse Cake is a succulent assortment crafted using mangoes and tender chocolate genoise. As it’s summer and mangoes are readily available you can make Mango Mousse Cake whenever you want.

    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? 

    I am yet to store mango puree this year but as I had some left out from the previous year, I thought of using it up.  And I am so glad I did. Do give this recipe a try this summer. Ideal for serving as a dessert or during high tea, Mango Mousse Cake makes my heart beat faster to taste it whenever I bake it. And I am sure you would love it too! You may make Kesar Mango Kulfi if you like relishing a desi dessert!

    Have a look at the recipe Mango Mousse Cake, bake it with love and trust me, it is going to turn out super delicious. For more foodie updates, do follow me on Facebook, Twitter and Instagram and keep learning more cooking hacks!

    You might also like

    • Vanilla Pannacotta with Mango Mousse
    • Home Made Mascarpone Cheese Recipe
    • Parsley and Garlic Butter
      Parsley and Garlic Butter
    • You would always find a bottle of Orange Ginger Syrup stored in my refrigerator. It is so easy to assemble coolers, slush, sherbats by using it!
      Orange Ginger Syrup

    Equipment required: Springform pan, parchment paper, Mixing Bowl

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Mango Mousse Cake

    A perfect mousse cake for any occasion made with Mangoes
    3.47 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Resting time: 2 hours
    Total Time: 3 hours
    Servings: 6 people
    Calories: 496kcal
    Author: Neha Mathur

    Ingredients 

    For the chocolate genoise

    • 3 tablespoon Clarified butter (If not available, use normal butter)
    • ⅓ cup All purpose flour (keep additional 1 tbsp)
    • ⅓ cup Cocoa Powder (keep additional 1 tbsp)
    • 4 Eggs (at room temperature)
    • ⅔ cups Sugar

    For the soaking syrup

    • 1 tablespoon Sugar
    • 1 tablespoon Water
    • 1 tablespoon Kahlua (or you can dissolve a teaspoon of coffee powder in a tablespoon of water)

    For the mango mousse

    • 2 & ½ teaspoon Gelatin powder
    • 4 tablespoon Water
    • 250 gms Mango Puree (I made my own puree, but you can buy it from any store)
    • 4 tablespoon Sugar (if using store bought puree, use a little less sugar  )
    • 250 gms Fresh cream

    For the mango jelly

    • 250 gms Mango Puree
    • 2 tablespoon Sugar (only if using homemade puree)
    • 1 tablespoon Gelatin
    • 3 tablespoon Water
    Prevent your screen from going dark

    Instructions

    For the chocolate genoise

    • Grease and flour 3 , 6 inch springform pans.
    • Line the pans with parchment paper.
    • Pre heat the oven to 180 degree C.
    • 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 ⅓ 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.

    Assembly

    • 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 ⅓ rd of the soaking syrup.
    • Pour ⅓ 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 ⅓ 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.

    Nutrition

    Calories: 496kcal | Carbohydrates: 59g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 185mg | Sodium: 67mg | Potassium: 292mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1673IU | Vitamin C: 31mg | Calcium: 59mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Baking Recipes

    • Make these Bakery-Style Strawberry Banana Muffins at home using my easy recipe. These muffins are rich, delicious and have the most perfect crumb.
      Bakery Style Strawberry Banana Muffins
    • Parle G Biscuit Cake is an easy eggless cake made using Parle G biscuits. This recipe is a one-bowl recipe and is super easy to make. Do try.
      Eggless Parle G Biscuit Cake
    • These crispy Kesar Pista Shortbread Cookies are loaded with Indian flavors and are perfect to make for the upcoming festive season.
      Kesar Pista Shortbread Cookies
    • Eggless Thandai Mawa Cake is a delicious twist on the classic Mawa Cake recipe. Make it this Holi for a delicious dessert.
      Eggless Thandai Mawa Cake

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Hamaree Rasoi

      December 19, 2012 at 3:19 am

      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?

      Reply
      • Neha

        December 19, 2012 at 5:16 am

        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..

        Reply
      • Jayashree

        June 17, 2021 at 5:37 am

        I have tried this cake many times and it’s just delicate delicious and perfect

        Reply
    2. Jehanne

      December 19, 2012 at 4:14 am

      This looks so professionally done, Neha, very impressive! I’m a big fan of mangoes too:-)

      Reply
    3. Menal Mathur

      December 19, 2012 at 6:25 am

      awesome 🙂
      looks really yummy..

      Reply
    4. Vimitha Anand

      December 19, 2012 at 9:04 am

      Looks so perfectly done. Would love to have a bite…

      Reply
    5. Bikramjit

      December 19, 2012 at 12:24 pm

      I will get bankrupt if i have to go and buy mangoes here 🙂

      Reply
    6. Cooking Rookie

      December 19, 2012 at 7:39 pm

      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.

      Reply
    7. Priya

      December 19, 2012 at 10:22 pm

      Just cant take my eyes from that fantastic,attractive cake,beautiful.

      Reply
    8. cookingvarieties

      December 23, 2012 at 3:22 pm

      hi neha, how have you been doing.. this mango cake looks soooo delicious, especially with the chocolates and strawberries..haa makes me hungry now

      Reply
    9. Rodney Lim

      May 02, 2013 at 2:41 pm

      May I know how long can I store this in the refrigerator and freezer?

      Reply
      • Neha

        May 03, 2013 at 3:03 am

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

        Reply
    10. Pallavi Purani

      May 15, 2013 at 6:43 am

      Such a stunner

      Reply
    11. Sushma

      June 23, 2013 at 10:33 pm

      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??

      Reply
    12. tadkapasta

      July 09, 2013 at 5:06 pm

      Totally amazing cake! What patience, Neha! Its just spectacular!

      Reply
    13. zara-tanvi

      July 09, 2013 at 9:20 pm

      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

      Reply
      • Neha

        July 10, 2013 at 1:16 am

        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.

        Neha

        Reply
    14. batli

      August 04, 2013 at 8:56 pm

      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.

      Reply
    15. Nadeeka Nimanthi

      September 17, 2013 at 12:59 pm

      Hi thanx for the recipies.I’am going to try.

      Reply
    16. xTina

      October 09, 2013 at 10:18 pm

      was wondering if i can bake it in one 8 or 9 inch springform pan instead?

      Reply
      • Neha

        October 10, 2013 at 8:25 am

        x Tina. A 9 inch tin sounds ok.

        Reply
      • xTina

        October 11, 2013 at 5:42 am

        thank you so much for replying and recipe. made it and love it! it’s AMAZING!

        Reply
    17. veronica albuquerque

      April 05, 2014 at 10:37 am

      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..

      Reply
    18. Anu

      April 05, 2014 at 1:05 pm

      Awesme cake neha ….worth the effort

      Reply
    19. Ramya Annamalai

      April 06, 2014 at 6:21 am

      superb neha. csn i know where do you get ingredients in bangalore for baking?

      Reply
    20. Kathy

      November 10, 2014 at 2:03 am

      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!

      Reply
      • msnehamathur

        November 10, 2014 at 10:56 am

        Thanks for your kind comments Kathy.

        Reply
    21. sisinpacific

      February 23, 2015 at 5:01 pm

      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

      Reply
      • msnehamathur

        February 24, 2015 at 5:04 am

        You can do it Sisinpacific

        Reply
    22. Michael

      April 16, 2015 at 11:30 am

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

      Reply
      • msnehamathur

        April 16, 2015 at 3:00 pm

        Thnx Michael

        Reply
    23. Carol

      June 07, 2015 at 3:07 am

      Hi Neha,
      This recipe looks wonderful and we have a ton of ripe mangos that we need to use! One question though the above recipe does not give directions on how to make the Chocolate Genoise it only list the ingredients to make it. What is listed under the heading in the directions for Chocolate Genoise is to make the cake. Would you please list the directions to make the Chocolate Genoise?
      Thank You!

      Reply
      • msnehamathur

        June 07, 2015 at 12:52 pm

        Chocolate cake is the chocolate Genoise recipe

        Reply
    24. Rachel Page

      June 25, 2015 at 11:23 am

      Love that…A LOT!!! Haven’t had for a long time now, maybe can get for my birthday.

      Reply
    25. Kathy

      September 19, 2015 at 4:36 am

      Just want to say thank you for the recipe! I’ve made this twice by following the recipe to the dot and it came out perfect both times! And I usually have to cut the sugar in all dessert recipes, but this was the perfect sweetness as is. Very delicious and very presentable! Thanks again!

      Reply
      • msnehamathur

        September 22, 2015 at 1:59 am

        Thnx a lot for trying and leaving a comment here. Much appreciate 🙂

        Reply
    26. Foon Lam

      November 09, 2015 at 8:24 pm

      Well done Neha. Very beautiful cake. Worthy to be put on the shelf of a professional bakery. Am going to try it as soon as I get some good canned mango.

      Reply
    27. Duni

      April 29, 2016 at 9:18 am

      Hi Neha, this recipe looks amazing! I was just wondering if it can be made a day in advance? Cheers!

      Reply
      • msnehamathur

        May 06, 2016 at 3:48 pm

        Yes Duni. You can make it in advance.

        Reply
    28. Shinjeeny dey

      June 21, 2017 at 3:20 am

      5 stars
      Without baking powder it can be a soft and fluffy cake?? Please reply.I want to make it very soon..BT this doubt is disturbing me.. Pls reply ma’am..and your cake is just perfect..very easy and delicious….. Thanks for the recipe…

      Reply
      • Neha Mathur

        June 21, 2017 at 7:03 am

        Hi Shinjeeny. It’s a mouse cake. Very different from a regular sponge cake. It is not soft and fluffy. It’s mousse like.

        Reply
      • Neha Mathur

        June 21, 2017 at 7:03 am

        But trust me it’s very very tasty.

        Reply
    29. yukiwmt

      July 01, 2017 at 1:39 pm

      Hi – i really want to try this recipe but don’t have any 6 inch cake pans. What would the ingredient ratios be if I wanted to make one in a 8 inch pan? thanks!

      Reply
      • Neha Mathur

        July 02, 2017 at 1:56 am

        You can make the same recipe in an 8 inch pan.

        Reply
    30. Ailie

      September 28, 2017 at 4:50 pm

      Hi,

      I would like to do this recipe for my cooking exam. So when i pour the mousse on the cake, do i need to let it set for 2 hours before i pour the jelly?

      Greetz

      Reply
      • Neha Mathur

        October 02, 2017 at 1:45 pm

        Yes, you have to so that it sets nicely.

        Reply
    31. Veena

      January 07, 2018 at 7:40 am

      This recipe looks amazing. Please could you recommend a vegetarian alternative to gelatin ? And will the proportions remain the same ? Thanks neha

      Reply
      • Neha Mathur

        January 07, 2018 at 9:02 am

        Yoy can use Agar Agar in the same proportion

        Reply
    32. Maria

      March 20, 2018 at 5:52 am

      Hi instead of the Cbocolate Genoise cake can I make it plain. I guess I do not put the cocoa powder. Would like to make it for Easter. Thank you.

      Reply
      • Neha Mathur

        March 20, 2018 at 9:28 am

        Yes sure, you can.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP