Mango Mousse Cake with Airy Mousse and Eggless Curd

What Is Mango Mousse Cake?

This mango mousse cake is made with a layer of soft vanilla cake, creamy mango mousse that sets up right in the fridge, and tangy eggless mango curd on top. It’s the perfect tropical and refreshing cake to make during mango season!

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I first discovered this layered beauty from a recipe shared by Gail Ng at Teak and Thyme, and it quickly became my go to summer showstopper.

Unlike heavy cheesecakes or dense sponge layers, this dessert keeps everything light and fruity. The cake base stays soft even after chilling, the mousse is airy yet creamy, and the bright mango curd adds a smooth, jammy finish that makes every bite exciting.

Notes from the baker

This mango mousse cake has everything I love all in one. It starts with a soft cake base at the bottom which I prefer instead of a hard cookie crust. That little cake layer goes so well with the texture of the mousse.

I remember the first time I served it at a backyard barbecue; my friends couldn’t stop asking for the recipe, and I’ll never forget the look on my son’s face when he saw that glossy mango curd swirling on top.

I’ve made this cake enough times now to know exactly where home bakers might hesitate, so I’m sharing every trick I’ve learned to help you get a smooth, professional result without any stress.

If you follow the steps and let the fridge do its magic overnight, you’ll be rewarded with one of the most impressive desserts you’ve ever pulled out of a springform pan.

Why you’ll love this recipe

There are so many reasons this mango mousse cake deserves a spot in your recipe collection. Here are my favorite highlights:

• One bowl cake layer. The vanilla base comes together in a single mixing bowl, no stand mixer required. It bakes quickly and stays wonderfully soft in the fridge.
• No bake mango mousse. Light, airy, and creamy, the mousse sets up beautifully in the fridge without any baking. You simply fold mango puree into whipped cream and gelatine for a foolproof filling.
• Eggless mango curd topping. The fruity topping is basically reduced mango puree thickened with cornstarch, so there’s no need to fuss with eggs or worry about curdling. It tastes intensely of fresh mangoes and gives the cake a glossy, elegant finish.

Whether you’re a beginner or a seasoned baker, this recipe delivers a stunning dessert with minimal fuss and maximum tropical flavor.

Tools

A few key tools will make assembling this cake simple and clean. Here’s what you need:

• 9 inch springform pan. You’ll need a springform pan with a removable bottom plate to unmold the cake easily. Make sure the side walls are at least 2 inches tall to accommodate all the layers.
• Whisk. A balloon whisk works perfectly for the cake batter and for whipping the cream to firm peaks.
• Acetate sheet or parchment paper. Line the inside walls of the pan to get a smooth, professional edge on your mousse layer.
• Blender. To puree all the mangoes in one go. A high speed blender gives the smoothest result.
• Small saucepan. Use one with high sides to prevent the mango curd from spitting while it cooks.
• Fine mesh sieve. Straining the curd removes any fibers and ensures a silky texture.

Ingredient notes

Let’s talk about the star ingredients so you know what to pick and how each one contributes to the final cake.

• Cake flour. Cake flour contains less gluten than all purpose flour, which produces a softer, lighter cake layer that won’t turn dense in the fridge.
• Milk. You can use any dairy or non dairy milk you prefer. I’ve tested it with whole milk and oat milk, both work beautifully.
• Oil. Use a neutral, light tasting oil such as canola oil. Oil keeps the cake moist and soft even after long chilling.
• Gelatine powder. This sets the mousse. Be sure to bloom it in cold water first, then dissolve it until clear. I haven’t tested agar agar, so I stick with gelatine for consistent results.
• Mangoes. You’ll need about 7 to 8 medium fresh, ripe mangoes total for the mousse, curd, and garnish. Choose sweet, fragrant varieties like Ataulfo or Kent for the best flavor.
• Whipping cream. Use cold whipping cream with at least 35% fat to achieve firm peaks that will hold the mousse structure.
• Cornstarch. This thickens the eggless curd, giving it a spreadable, jammy consistency without any eggs.
• Butter. Unsalted butter stirred into the warm curd adds richness and creates a shiny finish.

Now that you know the role of each ingredient, let’s dive into the full recipe. I’ve broken it down into three simple parts: the cake layer, the mango mousse, and the mango curd. Before you start, remember that this cake needs to chill overnight, so plan ahead a little.

Mango Mousse Cake
Servings: 10, Prep Time: 1 hour 10 minutes, Cook Time: 30 minutes, Chilling Time: 12 hours

Cake Layer

• 120 g cake flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 75 g granulated sugar
• 70 g milk (dairy or non dairy)
• 60 g oil (any neutral oil like canola)
• 1 large egg
• 1 teaspoon vanilla extract

Mango Mousse

• 2 tablespoons gelatine powder
• 100 g cold water
• 500 g mango chunks (about 3 to 4 medium mangoes)
• 400 g whipping cream, cold
• 50 g powdered sugar

Mango Curd

• 400 g mango chunks (about 3 medium mangoes)
• 100 g granulated sugar
• 30 g cornstarch
• 2 tablespoons water
• 60 g unsalted butter, roughly cubed

Instructions

Make the cake layer.

1. Preheat your oven to 350°F. Line a 9 inch springform pan with parchment paper on the bottom only by clamping it between the bottom plate and the ring. Set aside.
2. In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add the sugar, milk, oil, egg, and vanilla extract. Whisk until combined into a smooth batter. Pour the batter into your prepared pan.
3. Bake for about 15 minutes or until the sides are lightly browned and a toothpick inserted in the center comes out mostly clean. Let the cake cool completely on a wire rack.
4. Once cooled, run an offset spatula around the edges to release the cake. If your cake is domed, remove it from the pan, level it with a serrated knife, and place it back in. Line the sides of the pan with a sheet of clear acetate or parchment paper. Set aside.

Make the mango mousse.

1. Bloom the gelatine: in a small bowl, sprinkle the gelatine powder over the cold water. Let it sit for at least 5 minutes until it becomes firm and gel like.
2. Puree the mangoes: add all the mango chunks for both the mousse and the curd (900 g total) to a blender. Blend on medium speed for about 1 minute until smooth. Transfer 400 g of puree to a small saucepan for the curd later. Keep the remaining 500 g in the blender.
3. Heat the bloomed gelatine in the microwave in 10 second increments until it completely dissolves into a clear liquid. Pour it into the blender with the 500 g mango puree and blend for 30 seconds to combine. Set aside.
4. In a large mixing bowl, add the cold whipping cream and powdered sugar. Whisk until you reach firm peaks.
5. Add the mango gelatine mixture to the whipped cream and fold together gently until no streaks remain.
6. Pour the mousse into the springform pan over the cake layer. Gently jiggle the pan to level the surface, or use an offset spatula to smooth the top.
7. Chill the cake in the fridge while you prepare the curd.

Make the mango curd.

1. To the saucepan of reserved mango puree, add the granulated sugar. Heat over medium heat, stirring often.
2. In a small bowl, stir together the cornstarch and water to make a slurry. Stir the slurry into the hot mango mixture. Continue to cook, stirring often, until the mixture thickens. This takes about 10 to 15 minutes.
3. Remove the saucepan from the heat and stir in one cube of butter at a time until fully melted and combined. Push the curd through a fine mesh sieve into a medium bowl to create a silky smooth texture. Press a piece of plastic wrap directly onto the surface and let it cool at room temperature or in the fridge until it reaches a spreadable consistency.
4. Once the curd is cool to the touch, pour it on top of the chilled mousse layer, which should be firm by now. Use the back of a spoon to spread the curd evenly over the surface and create a swirl design.
5. Cover and chill the cake for 12 hours or overnight to allow it to set completely. Before serving, release the cake from the pan, peel away the acetate sheet, and decorate the top with fresh mango chunks and mint leaves if you like.

Tips for making the best mango mousse cake

I’ve learned a few tricks over the years that make this cake even easier to pull off. Keep these in mind, and you’ll avoid the most common pitfalls.

• Use cake strips for a flat cake layer. Cake strips are fabric bands you soak in water and wrap around the pan. They help keep the edges cooler so the cake bakes more evenly, reducing doming. If you don’t have strips, you can make your own from an old towel or just level the cake afterward.
• Blend all mangoes at once. Save time by pureeing the full 900 g of mango chunks in one batch. You’ll divide the puree between mousse and curd, but blending everything together ensures a uniform flavor and color.
• Whip the cream to firm peaks. Firm peaks mean the cream stands straight up when you lift the whisk. This stability is key because some air will deflate when you fold in the mango puree; starting with extra volume gives you a lighter, airier mousse.
• Stir the curd often. The mango puree can stick and burn if you walk away, so keep a spatula moving while it cooks.
• Chill overnight. Don’t rush this step. The mousse and curd need at least 12 hours to fully set and develop that clean slice look. I like to make the cake the evening before I plan to serve it.

Storage

This mango mousse cake keeps beautifully, making it a fantastic make ahead dessert. Once fully set, cover the cake or transfer it to an airtight container and refrigerate for up to 3 days. The cake layer stays soft and the mousse remains creamy.

If you have leftovers, you can freeze the cake in an airtight container for up to 1 month. To serve, thaw it in the fridge overnight. I recommend enjoying it within the first day or two for the freshest texture, but the frozen option works well in a pinch.

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What Is Mango Mousse Cake? This mango mousse cake is made with a layer of soft vanilla cake, creamy mango mousse that sets up right in the fridge, and tangy eggless mango curd on top.

• Total Time: 820 min
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

Cake Layer
120 g cake flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
75 g granulated sugar
70 g milk, dairy or non-dairy
60 g oil, any neutral oil (e.g. canola oil)
1 large egg
1 teaspoon vanilla extract

Mango Mousse
2 tablespoons gelatine powder
100 g cold water
500 g mango chunks, about 3–4 medium mangoes
400 g whipping cream, cold
50 g powdered sugar

Mango Curd
400 g mango chunks, about 3 medium mangoes
100 g granulated sugar
30 g cornstarch
2 tablespoons water
60 g unsalted butter, roughly cubed

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Instructions

Cake Layer
1-Prep: Prep: Preheat oven to 350°F. Line a 9″ springform pan with parchment paper on the bottom of the pan only by clamping it in between the bottom plate and ring of the pan. Set aside.
2-Mix batter: Mix batter: In a large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Add the sugar, milk, oil, egg, and vanilla extract. Whisk together until combined into a smooth batter. Pour the batter into your lined springform pan.
3-Bake: Bake: Bake cake for about 15 minutes or until the sides are lightly browned and a toothpick inserted in the middle comes out mostly clean. Let the cake cool completely on a wire rack.
4-Prep cake and pan: Prep cake and pan: Once cooled, run an offset spatula around the edges of the cake to release it from the pan. If your cake is domed, you can remove it from the pan, use a serrated knife to level the cake, and put it back into the pan. Line the sides of the pan with a sheet of clear acetate or parchment paper. Set aside.

Mango Mousse
5-Bloom gelatine: Bloom gelatine: Fill a small bowl with cold water. Sprinkle gelatine powder on across the surface. Set it aside for at least 5 minutes to allow the gelatine to bloom. It will become a firm, gel-like consistency.
6-Make mango puree: Make mango puree: To a blender, add all of the mango chunks for both the mousse and the curd (900g in total) so that you only need to blend them once. Blend mangoes on medium speed for about 1 minute or until smoothly pureed. Transfer 400g of mango puree to a small saucepan and set aside to make the mango curd later. Keep the remaining 500g of mango puree in the blender.
7-Add gelatine: Add gelatine: Heat the bowl of bloomed gelatine in the microwave in 10-second increments until it completely dissolves and becomes a clear liquid. Pour this into the blender and blend for 30 seconds until combined with the mango puree. Set aside.
8-Whip cream: Whip cream: In a large mixing bowl, add the whipping cream and powdered sugar. Use a whisk to whip until it becomes firm peaks.
9-Fold in mango: Fold in mango: Add the mango-gelatine mixture from the blender and fold together until no streaks remain.
10-Fill pan: Fill pan: Pour the mixture into the springform pan on top of the cake layer. Gently jiggle the pan to help the mixture settle into a flat layer or use an offset spatula to smooth the top.
11-Chill: Chill: Chill the cake in the fridge while you make the mango curd topping.

Mango Curd
12-Cook: Cook: To the saucepan of mango puree you set aside earlier, add the sugar. Heat the mixture on medium heat, stirring often.
13-Cornstarch slurry: Cornstarch slurry: In a small bowl, stir together the cornstarch and water to make a slurry. Stir the slurry into the mango mixture. Continue heating the mixture, stirring often, until it thickens, about 10-15 minutes.
14-Stir in butter: Stir in butter: Remove the saucepan from the heat and stir in one cube of butter at a time until they have all melted and combined. Push the mango curd through a fine mesh sieve into a medium bowl to create a silky smooth curd. Press a piece of plastic wrap directly onto the surface of the curd and let it cool at room temperature or in the fridge until it thickens to a spreadable consistency.
15-Topping: Topping: Once the mango curd is cool to the touch, pour it on top of the chilled mousse layer which should be firm to the touch by now. Use the back of a spoon to spread the mango curd around the surface of the cake. Drag the spoon around the curd to create a swirl design.
16-Chill: Chill: Cover and chill the cake for 12 hours or overnight to allow it to set. Before serving, release the cake from the pan and peel away the acetate sheet. Decorate the top of the cake with mango chunks and mint leaves, if desired.

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• Prep Time: 70 min
• Cook Time: 30 min
• Method: mixed

Nutrition

• Calories: 444kcal
• Sugar: 36g
• Sodium: 160mg
• Fat: 27g
• Saturated Fat: 13g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 75mg