This mango mousse cake is an incredibly light and fresh Summer dessert that is perfect for a special occasion. The buttery, crunchy sablé base is topped with a light and airy mango mousse and finished with a creamy lime and mango curd.
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Why we love this recipe
This mango mousse cake has the most incredibly fresh and bright flavours with not too much sweetness. When you take a bite of this cake, the tastes and textures all come together in a perfect combination of crunchy, creamy, buttery and sweet.
The cake is made out of three delicious layers: a Sablé Breton base (salted butter cookie), a fluffy and fresh mango mousse packed fresh cubes of mango and a creamy mango curd. Top the cake with fresh slices of mango, some lime zest and coconut for the perfect finish.
Whether you serve it as a special occasion dessert or just because, this mango mousse cake is sure to be a hit with everyone this Summer!
More Mousse Cakes to try:
Ingredients
Scroll down to recipe card below for all quantities
What is mango mousse cake made of:
For the Sablé Cookie Base:
- Eggs: the sable is made out of egg yolks only. Make sure they are at room temperature or they won't incorporate properly with the soft butter.
- Icing Sugar: or powdered sugar, sifted.
- Butter: salted butter, very soft. If you don't have salted butter, you can use unsalted butter and add a good pinch of salt at the same time than the flour.
- Flour + Coconut: plain / all-purpose flour and a little bit of desiccated coconut for extra flavour and texture. The coconut is optional here so you can skip it if prefer.
You could replace the sablé layer with a sponge cake if you want, but I personally prefer the extra texture and crunch a sablé adds to the cake.
For the Mango Mousse Layer:
- Mango: you will need both mango puree and some fresh mango cubes. The puree is simply made by blending mango flesh until very smooth. You can use frozen mango puree (thawed) as well if it is made out of 100% mango.
- Lime: we are adding both lime juice and lime zest that will brighten the flavours of the cake. It can be substituted with lemon juice and lemon zest if preferred.
- Gelatin: gelatin powder + a little bit of very cold water to bloom it. This cake cannot be made without gelatin (or with a substitute like agar agar) unfortunately.
- Cream: thickened / heavy cream (whipping cream), containing at least 30% fat. It is really important for the fat content to be correct or the cream will not whip properly and the mousse layer won't be stable.
For the Mango Curd:
A simple combination of Mango Puree, Egg Yolks, Sugar, Lime Juice and Zest plus Butter.
I finished the cake with strips of very thinly sliced mango, a bit of lime zest for colour and freshness and a sprinkle of desiccated coconut for extra texture and flavour.
How to make Mango Mousse Cake
1. Coconut Sablé Crust
The first step is to prepare the cookie crust. It is the only element of the cake that needs to be baked. I can be made by hands with a whisk and spatula, or in your stand mixer fitted with the paddle attachment.
- Place a large 10 inch / 26 cm cake ring over a small baking tray lined with baking paper (parchment paper) or baking mat.
- Photo 1: Place the Egg Yolks and Icing Sugar in a small mixing bowl and whisk for a couple of minutes until thick.
- Photo 2: Add the very soft Butter and whisk until you get a thick paste consistency.
Make sure the butter is at room temperature and soft or you will struggle to mix it in.
- Photo 3: Add the Flour and Desiccated Coconut. Mix with a stiff spatula until the mixture turns into a thick, slightly sticky dough.
- Photo 4: Press the dough at the bottom of the cake ring. Pack it well so that you get a even layer all throughout. You can use the back of a cup or small offset spatula to help even out the layer.
- Place in the fridge to chill for 30 minutes, then preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit. Bake for 30 minutes or until lightly golden. Place the tray on a cooling rack and set aside to cool down completely.
2. Mango Mousse Filling
- Place the baked crust and cake ring on top of your serving plate or board. Optionally, place a 5 cm / 2 inch high Acetate Strip (plastic cake collar) on the inside of the cake ring. Set aside.
Using acetate strips will give you a clean edge when it is time to un-mold the cake.
- Photo 5: Place the mango flesh (fresh or frozen, thawed and drained) in a small jug if using an immersion blender or inside a blender / food processor. Blend until you get a very smooth, liquid mixture.
- Photo 6: Place a fine mesh sieve over a small saucepan and pour the mango mixture through it. Discard any bits of un-mixed mango left in the strainer.
- Photo 7: Add the lime juice, sugar and vanilla paste (or vanilla extract). Whisk to combine then place on the stove and turn on medium low to medium heat. Leave to heat up until the mixture starts to simmer (no need for a boil). Remove from the heat.
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- While the mango mixture is heating up, place the gelatin powder in a small bowl, add one tablespoon water and mix to combine. Leave for a couple of minute to bloom the gelatin; it should turn into a thick paste.
- Photo 8: Away from the heat, add the gelatin mixture and lime zest to the hit mango mixture. Whisk well until the gelatin has been completely dissolved and is fully incorporated.
- Transfer into a clean bowl (or preferably a shallow pan such as a brownie pan or loaf pan) and cover with plastic wrap touching the surface. Chill in the fridge for 1 hour, or until it doesn't feel warm to the touch anymore.
- Cut some mango into very small cubes and set aside.
- Photo 9: Place the Cream in the bowl of your stand mixer (or large bowl if using an hand electric mixer) and whip it until you reach stiff peaks.
- Take the mango mixture out of the fridge and transfer it a separate bowl (extra large). If the mixture has started to set, whisk it well to loosen it before adding the whipped cream.
- Photo 10: Add a little bit of the whipped cream to the bowl with the mango mixture and very gently whisk it in. Switch to a spatula and very gently fold in the rest of the whipped cream in 3 or 4 times. You should get a very light, creamy mixture.
- Pour about half of the mango mousse over the sablé crust. Use a small offset spatula to spread it around into an even layer.
- Photo 11: Spread the mango cubes over the mango mousse. Leave the edges clear so that the mango does not show on the exterior of the cake.
- Photo 12: Top with the second half of the mousse. Spread it with the offset spatula to get an even layer.
The mousse will appear quite runny at this point, it's normal!
- Place in the fridge to set for at least 4 hours - preferably overnight. The mango mousse should have completely set before you add any toppings.
3. Mango Curd Topping (optional)
- Place the mango flesh (fresh or frozen, thawed and drained) in a small jug if using an immersion blender or straight in a blender. Blend until you get a very smooth, liquid mixture.
I personally like to keep some texture inside my curd so I used a rather thick mango puree. If you want a very smooth mango curd, you can blend the flesh for longer, add a little bit of water to it and / or pour it through a thin mesh sieve before using it.
- Photo 13: Place the egg yolks and sugar in a non-reactive, heavy based saucepan. Whisk to combine, then mix in the mango puree and lime juice.
- Place on the stove and turn on low heat. Stir with a heat-proof rubber spatula or wooden spoon for 3 to 4 minutes to allow for the sugar to fully dissolve. It should start to very slightly thicken.
Make sure not to go over medium heat or the eggs will cook too quickly and start to scramble, resulting in a curdle or lumpy curd. The curd should only simmer and never boil.
- Photo 14: Add the cubed butter a little bit at a time, stirring until completely melted in the mixture before adding more.
- Photo 15: Once all the butter has been incorporated, continue to cook for another 5 to 8 minutes (more or less depending on the heat and size of saucepan). The curd should have thickened and coat the back of a spoon or spatula.
- Photo 16: Pour the cooked mango curd into a clean bowl through a fine mesh sieve and remove any bits of cooked eggs. Mix in the lime zest and allow to cool down slightly.
- Pour the curd over the mango mousse layer. Using an offset spatula, spread it into a thin, even layer. Chill for 2 hours or until set.
4. Finishing the cake
- Once both layers of mousse and curd have fully set, you can lift out the cake ring and gently remove the acetate strips.
- To decorate the mango mousse cake, very thinly cut some strips of fresh mango. Gently press them into the curd to create a ring around the edges of the cake. You can un-evenly wrap and swirl each mango slices to create a fun pattern.
- Optionally, top with more lime zest and some desiccated coconut.
Recipe FAQs
Mango puree is simply made from blending mango flesh until very smooth. It is then poured through a fine mesh sieve to remove any strings or bits of un-mixed mango.
You can buy pre-made mango puree from some speciality shops, which often comes frozen. It can be used here once thawed - as long as it is made from 100% mango.
Unfortunately, no - the mousse is not stable enough to set fully without the gelatine. It will remain quite soft and not set properly without it.
Although technically, agar powder will work as a substitute (in much smaller quantity), it is trickier to use as it starts setting the mixture as soon as the temperature drops.
That means that by the time the mixture has cooled down enough to fold in the whipped cream, the mango mixture will have completely set.
I used a 10 inch / 26 cm cake ring (sometimes called mousse ring) with acetate strips (plastic strips) to get a clean edge once set.
If you don't have a cake ring, you could use a springform pan (with or without the bottom plate) with acetate strips (or baking paper).
The mousse cake is topped with a thin layer of creamy Mango Curd. For an even fresher taste, you could substitute the curd for some Mango Coulis or create a delicious tropical flavour with some Passion Fruit Curd for example.
I decorated the cake with thin slices of mango, swirled around the cake to create a fun pattern. The cake is finished with lime zest and desiccated coconut for colour and flavour.
Tips & Troubleshooting
- Time is key to succeed with this cake. To get clean layers, make sure to give them each plenty of time to chill and set. Because it requires quite a long chilling time, this mango mousse cake is perfect to make ahead 24 to 48 hours before serving!
- Make sure to work with correct temperature ingredients and mixtures. The mango mixture has to be hot enough to dissolve and activate the gelatine. But it needs to be cool enough when you fold in the whipped cream or it will melt it.
- Some varieties of mango blend better than others. If you find that your mango puree remains quite chunky or stringy (like mine), you can add a few drops of water to help thin it out. Make sure to press the puree through a fine mesh sieve as well.
- The mango mousse isn't setting: this could happen if you didn't use gelatin (or the right amount of gelatin), or used cream that did not contain enough fat (30% min). Another issue could also be that the chilling time was not long enough.
Storing & Freezing
This mango mousse cake needs to be stored in the fridge. It is best eaten within 2 days, but will last for 3 in the fridge. If you plan on serving it for a dinner or special occasion, it will be perfect to make in advance.
I do not recommend freezing this cake.
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Recipe
Mango Mousse Cake
Ingredients
Coconut Sablé Crust
- 2 large Egg Yolks - at room temperature
- 75 gr Icing Sugar
- 75 gr Salted Butter - soft, at room temperature
- 125 gr All Purpose Flour
- 40 gr Desiccated Coconut
Mango Mousse
- 300 gr Mango Flesh
- 60 gr Caster Sugar
- 30 ml Lime Juice
- 7 gr Gelatine Powder - + 1 tablespoon cold water
- 1 teaspoon Lime Zest
- 350 ml Heavy / Thickened Cream - (whipping cream)
- 150 gr Mango Flesh - cut into small cubes, to fill the cake
Mango Curd
- 125 gr Mango Flesh
- 2 Egg Yolks
- 20 gr Caster Sugar
- 15 ml Lime Juice
- 45 gr Unsalted Butter
- 1 teaspoon Lime Zest - optional
To finish the cake
- 1/2 large Mango - or to taste
- 1/2 teaspoon Lime Zest
- Desiccated Coconut, to taste - optional
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Coconut Sablé Crust
- Place a large 10 inch / 26 cm cake ring over a small baking tray lined with baking paper (parchment paper) or baking mat.
- Place the Egg Yolks and Icing Sugar in a small mixing bowl and whisk for a couple of minutes until thick. Whisk in the very soft Butter until fully incorporated (see note 1).
- Add the Flour and Desiccated Coconut. Mix with a stiff spatula (or a hand mixer) until the mixture turns into a thick, slightly sticky dough.
- Press the dough at the bottom of the cake ring, using the bottom of a cup or small offset spatula to pack it well into an even layer. Chill for 30 minutes.
- Preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit. Bake for 30 minutes or until lightly golden. Place the tray on a cooling rack and set aside to cool down completely. Transfer over a serving plate or board. Optionally, place a 5 cm / 2 inch high Acetate Strip (plastic cake collar) on the inside of the cake ring. Set aside.
Mango Mousse
- Blend the mango flesh until completely smooth, using an immersion or regular blender. Place a fine mesh sieve over a small saucepan and pour the mango mixture through it. Discard any bits of un-mixed mango left in the strainer.
- Whisk in the lime juice and sugar. Place on the stove and turn on medium low to medium heat. In the meantime, mix the gelatin powder and cold water in a small bowl. Leave for a couple of minute to bloom the gelatin; it should turn into a thick paste.
- Remove the mango mixture from the heat once it starts to simmer, add the gelatin paste and lime zest and whisk well until the gelatin has been completely dissolved.
- Transfer into a shallow pan (such as a brownie pan or loaf pan - see note 2) and cover with plastic wrap touching the surface. Chill in the fridge for 1 hour, or until it doesn't feel warm to the touch anymore.
- Place the Cream in a large bowl and whip until you reach stiff peaks using an electric mixer (or with a stand mixer).
- Take the mango mixture out of the fridge and transfer it a clean large bowl (see note 3). Add a little bit of the whipped cream to the bowl with the mango mixture and very gently whisk it in. Switch to a spatula and very gently fold in the rest of the whipped cream in 3 or 4 times. You should get a very light, creamy mixture.
- Pour about half of the mango mousse over the sablé crust. Use a small offset spatula to spread it around into an even layer. Spread the mango cubes over the mango mousse, leaving about 2 cm (3/4 inch) around the edges clear. Top with the second half of the mousse. Spread it with the offset spatula to get an even layer.
- Place in the fridge to set for at least 4 hours - preferably overnight. The mango mousse should have completely set before you add any toppings.
Mango Curd
- Blend the mango flesh until completely smooth, using an immersion or regular blender. Optionally, pour the mango puree through a thin mesh sieve (see note 4) and discard any bits of un-mixed mango.
- Place the egg yolks and sugar in a non-reactive, heavy based saucepan. Whisk to combine, then mix in the mango puree and lime juice.
- Place on the stove and turn on low heat. Stir with a heat-proof rubber spatula or wooden spoon for 3 to 4 minutes to allow for the sugar to fully dissolve. It should start to very slightly thicken (see note 5).
- Add the cubed butter a little bit at a time, stirring until completely melted in the mixture before adding more. Once all incorporated, continue to cook for another 5 to 8 minutes (more or less depending on the heat and size of saucepan). The curd should have thickened and coat the back of a spoon or spatula.
- Pour the cooked mango curd into a clean bowl through a fine mesh sieve and remove any bits of cooked eggs. Mix in the lime zest and allow to cool down slightly, then pour over the set mango mousse layer. Smooth out the curd layer out using a small offset spatula. Chill for 2 hours or until set.
To finish the cake
- Once both layers of mousse and curd have fully set, lift out the cake ring and gently remove the acetate strips.
- Cut some mango flesh into very thin strips. Gently press them in the curd around the edges of the cake, swirling the strips around each other.
- Finish with some lime zest and desiccated coconut sprinkled over the fresh mango ring.
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Notes
- Make sure the butter is at room temperature and soft or you will struggle to mix it in.
- Using a wide shallow pan will allow for the mixture to cool down more quickly and evenly than inside a bowl (where the centre will remain warm for longer while the mixture on the sides will cool down more quickly).
- If the mixture has started to set, whisk it well to loosen it before adding the whipped cream.
- I personally like to keep some texture inside my curd so I used a rather thick mango puree. If you want a very smooth mango curd, you can blend the flesh for longer, add a little bit of water to it and / or pour it through a thin mesh sieve before using it.
- Make sure not to go over medium heat or the eggs will cook too quickly and start to scramble, resulting in a curdle or lumpy curd. The curd should only simmer and never boil.
