This mango mousse cake is a dessert I come back to every summer. It has three components: a soft vanilla cake base, a creamy no bake mango mousse, and an eggless mango curd topping. The cake uses oil instead of butter, so it stays tender even after a long chill in the fridge. That soft cake layer gives you a much better bite than a hard cookie crust, and it comes together in one bowl with no mixer needed.
The mousse is light and airy but still rich, thanks to whipped cream and ripe mango puree. And that curd topping? It adds an intense burst of mango flavor and is surprisingly simple to make. Definitely don’t skip it. If you love the combination of a soft sponge and a silky mousse, this is your cake. Keep reading for more details on each layer.
One bowl cake base: The vanilla cake comes together in a single bowl with no creaming or stand mixer. Oil keeps it soft in the fridge, so you get a tender bite every time.
No bake mango mousse: No oven needed for the filling. Just bloom gelatine, whip cream, fold in mango puree, and let the fridge do the work.
Eggless mango curd: This topping uses cornstarch instead of eggs, so it’s thick, shiny, and safe for anyone avoiding eggs.
Make ahead friendly: The cake needs at least 6 hours to set, but overnight is better. That makes it perfect for parties or busy weekends.
Ingredient notes
Here is what you need and why each ingredient matters.
Cake flour: Gives a softer, lighter sponge than all purpose flour. If you only have all purpose, substitute cup for cup.
Baking powder, baking soda, salt: Standard leavening and seasoning for the cake base.
Granulated sugar: Sweetens the cake and mousse. Powdered sugar is used in the mousse for a smoother texture.
Milk: Any dairy or non dairy milk works. I use whole milk for richness.
Neutral oil: Canola, vegetable, or avocado oil keeps the cake soft when chilled. Do not use butter here.
Egg and vanilla extract: One large egg and pure vanilla add structure and flavor.
Gelatine powder: About 1 tablespoon (one packet) sets the mousse. Bloom it in cold water for 5 10 minutes before melting. Improper blooming can cause weeping or a runny texture.
Mango chunks: You will need 7 8 medium ripe mangoes in total (about 900g). Fresh is best, but frozen and thawed works too. Blend all mangoes together, then separate 500g for the mousse and 400g for the curd.
Whipping cream: Use cold heavy cream and whip to firm peaks. Overwhipping makes the mousse grainy.
Powdered sugar: Dissolves easily into the cream.
Cornstarch: Thickens the eggless curd without eggs.
Unsalted butter: Adds shine and a slight firmness to the curd.
Tools you will need: a 9 inch springform pan, whisk, acetate sheet (for smooth sides), blender, small saucepan, and fine mesh sieve.
Tips for making the best mango mousse cake
Bake a flat cake layer. Use cake strips (or wet paper towels wrapped in foil around the pan) to prevent doming. If it does dome, level it with a serrated knife after cooling.
Blend all mangoes at once. Puree all 7 8 mangoes together, then weigh out 500g for the mousse and 400g for the curd. This saves time and ensures consistent flavor.
Whip cream to firm peaks. The mousse will deflate a little when you fold in the mango gelatine mixture. Starting with firm peaks keeps the mousse airy and stable.
Stir the curd often. When cooking the mango curd over medium heat, stir constantly with a whisk or silicone spatula. It thickens quickly and can burn if you walk away.
Chill overnight. At least 12 hours is ideal. The cake must be fully set to slice cleanly. Rushing this step leads to a messy slice.
Pro tip: Line your springform pan with plastic wrap and use an acetate sheet around the inside edge for perfectly smooth sides. The acetate is optional but makes a big difference.
Frequently Asked Questions
What is mango mousse cake made of?
Mango mousse cake typically consists of a vanilla sponge or cookie base, a light mango mousse made from mango puree, whipped cream or whipped topping, gelatin or agar agar for structure, and often a mango curd or fresh mango topping.
How long does mango mousse cake need to chill?
Mango mousse cake should chill for at least 4 to 6 hours, but overnight chilling (8 to 12 hours) yields the best sliceable texture.
Can I use frozen mango for mango mousse cake?
Yes, thawed frozen mango works well. Drain any excess liquid and puree it before using in the mousse or curd.
What is the best pan for making mango mousse cake?
A 9 inch springform pan is ideal because it allows easy removal without damaging the delicate mousse layers.
How do I store leftover mango mousse cake?
Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze mango mousse cake?
Yes, you can freeze it without the fresh fruit topping. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight.
Storage
Store leftover mango mousse cake in an airtight container or tightly covered in the refrigerator for up to 3 days. The texture stays soft and creamy. Freeze leftovers (without fresh fruit topping) for up to 1 month, then thaw overnight in the fridge. Freezing is not recommended if you have added a mirror glaze or fresh mango garnish, as those can weep when thawed.
This cake is designed to be made ahead, so you can prep it a day before your event and relax. The vanilla cake base stays soft, the mousse stays light, and the curd keeps its shine. Serve slices with a dollop of whipped cream or a sprinkle of coconut flakes for extra tropical flavor.
🍰 A three-layer tropical dessert with a tender vanilla cake base, airy mango mousse, and glossy eggless mango curd.
🥭 The perfect make-ahead summer cake that stays soft and creamy after chilling, with an intense burst of fresh mango flavor in every bite.
Total Time:7 hours 5 minutes
Yield:1 (9-inch) cake 1x
Ingredients
Scale
1 cup (120g) cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/2 cup (120ml) whole milk
3 tablespoons (45ml) neutral oil (canola, vegetable, or avocado)
1 large egg
1 teaspoon vanilla extract
1 tablespoon (about 9g) gelatine powder
3 tablespoons cold water
7–8 medium ripe mangoes (about 900g total), peeled and chunked
1 1/2 cups (360ml) heavy whipping cream, cold
1/3 cup (40g) powdered sugar
2 tablespoons cornstarch
1/4 cup (50g) granulated sugar (for curd)
1 tablespoon (14g) unsalted butter
Instructions
1-Preheat and prepare the pan: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2-Make the vanilla cake batter: In a large bowl, whisk together cake flour, baking powder, baking soda, salt, and granulated sugar. Add milk, oil, egg, and vanilla extract, then whisk until smooth and no lumps remain.
3-Bake the cake layer: Pour the batter into the prepared pan and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
4-Level the cake: If the cake domed, use a serrated knife to level the top. Leave the cake in the springform pan and line the inside edge with an acetate sheet or plastic wrap for smooth sides.
5-Blend all mangoes: Peel and chunk all 7-8 mangoes, then blend in a blender until smooth. Measure out 500g of puree for the mousse and 400g for the curd. Set both aside.
6-Bloom the gelatine: Sprinkle gelatine powder over 3 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes until it absorbs the water and becomes spongy.
7-Melt the gelatine: Microwave the bloomed gelatine for 10-15 seconds until fully melted and liquid. Do not let it boil. Let it cool slightly.
8-Whip the cream: In a chilled bowl, whip the cold heavy cream and powdered sugar to firm peaks using a whisk or electric mixer. Be careful not to overwhip.
9-Make the mousse mixture: Gently fold the 500g mango puree into the whipped cream, then slowly pour in the melted gelatine while folding continuously until evenly combined and smooth.
10-Assemble the mousse layer: Pour the mango mousse over the cooled cake layer in the springform pan. Smooth the top with a spatula. Refrigerate for at least 2-3 hours until the mousse is set to the touch.
11-Make the mango curd: In a small saucepan, whisk together the 400g mango puree, 1/4 cup granulated sugar, and cornstarch until no lumps remain. Cook over medium heat, stirring constantly with a whisk or silicone spatula, until the mixture thickens and turns glossy, about 5-7 minutes.
12-Finish the curd: Remove the saucepan from heat and whisk in the unsalted butter until melted and smooth. Let the curd cool for 10-15 minutes, stirring occasionally to prevent a skin from forming.
13-Add the curd layer: Pour the slightly cooled mango curd over the set mousse layer and spread evenly with an offset spatula.
14-Chill the cake: Refrigerate the assembled cake for at least 6 hours, preferably overnight (12 hours), until fully set and firm enough to slice cleanly.
15-Unmold and serve: Carefully release the springform ring and remove the acetate sheet. Slice with a sharp knife, wiping the blade clean between cuts, and serve chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
🥭 Blend all mangoes at once, then weigh out 500g for the mousse and 400g for the curd to save time and ensure consistent flavor.
🧊 Chill the cake overnight (12 hours) for the cleanest slices. Rushing this step can cause the mousse to collapse when cut.
🪞 Use an acetate sheet inside the springform pan for perfectly smooth sides. If you don’t have one, plastic wrap works as a substitute.
