Mango Mousse Cake Recipe – Lets Get Cooking

Mango Mousse Cake Recipe - Lets Get Cooking

Let’s get Cooking brings for you our own style of no-bake, no-oven homemade Mango Mousse Cake which features a thick and rich mango mousse filling nestled on biscuit crust and crowned with a tangy mango jelly glazed layer on top of it. The recipe is ideal for home-baking and also for commercial bakery owners and the instructions to prepare the cake are explained here are quick and straightforward. We have used a balanced amount of sweetness to retain the mango flavor in the cake and added fresh lemon juice which gives it a special taste. This refreshing dessert is light, creamy, smooth, and decadent. It’s so easy to make with simple-to-follow steps and measuring instructions and does not require any unconventional approach in making this satisfying treat. Make this delightful dessert now and enjoy it with your loved ones.

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Ingredients for Cookie Base:

  • Digestive (wheat) biscuits: 12 pieces (150 gm)
  • Unsalted butter: 70 gm

Ingredients for Mousse filling:

  • All-purpose cream: 1 cup (250 gm)
  • Condensed milk: 1/4 cup (4 tbsp)
  • Mango (roughly chopped): 1-1/4 cups (350 gm)
  • Sugar: 1 tbsp
  • Lemon: 2
  • Gelatin powder: 1 tbsp
  • Hot water: ¼ cup (60 ml)

Ingredients for Mango jelly topping:

  • Mango chunks: 1 cup (250 gm)
  • Sugar: 1 tbsp
  • Lemon: 1
  • Gelatin powder: ¾ tbsp
  • Hot water: 50 ml

For Cake Garnishing – Fresh Cream (whipped), mango cubes, cherries, and some mint leaves.

Utensils used: 7-inch spring form cake pan, measuring spoons (1 tbsp and ¼ size cup), mixing bowls, electric beater, and hand blender.


  1. To make the cookie base, place the biscuits in a zip-lock bag, crush into fine crumbs and transfer into a bowl.
  2. Melt the butter and add in the crumbs.
  3. Mix until well-combined, take a 7-inch spring form cake pan.
  4. Invert the base of pan to ensure easy molding of cake.
  5. Pour the crumb mixture, spread and press evenly until firm.
  6. Keep in the refrigerator to set.
  7. To make the mousse filling place the cream in a mixing bowl.
  8. Using electric beater, beat the cream for 5 minutes on medium to high speed.
  9. Add condensed milk and beat the cream for 5 more minutes or until soft peaks form.
  10. Keep the cream in refrigerator while preparing mango puree mixture.
  11. Peel and roughly chop one large mango.
  12. Transfer in a deep bowl and blend.
  13. Add sugar and lemon juice and blend until smooth.
  14. In a small bowl, pour hot water and gelatin powder. Stir and dissolve it well.
  15. Add the gelatin mixture in the mango puree.
  16. Pour the prepared puree in the cream.
  17. Gently fold and combine until well incorporated.
  18. Pour the prepared mousse mixture over the cookie base.
  19. Tap to set well and refrigerate for atleast two hours to set.
  20. To make the top jelly layer take one cup mango chunks in a mixing bowl. Add sugar, lemon juice and blend until smooth.
  21. In a small bowl, pour hot water and gelatin powder, dissolve and add in the puree.
  22. Slightly press the edges of the mousse cake with a spoon to ensure an even layer of the jelly topping.
  23. Pour the prepared mango jelly and spread evenly.
  24. Refrigerate for atleast four hours or overnight.
  25. To demold the cake, gently loosen the sides with a thin knife. Garnish and decorate by placing fresh cream, mango cubes, cherries and some mint leaves on the center.

Serve Chilled….


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