The Best Mango Mousse Cake Recipe – No-Bake, Light & Irresistibly Creamy!

Welcome to my kitchen! Today, I’m sharing my mango mousse cake recipe, a dessert that’s always a showstopper at every gathering. I first tried this tropical beauty at a friend’s birthday party in Miami, and I was absolutely blown away by how light, creamy, and bursting with fresh mango flavor it was. I knew right then I had to recreate it at home.

This easy mango mousse cake is perfect for anyone who loves a no-fuss dessert that looks fancy but requires minimal effort. The best part? It’s a no bake mango mousse cake, so you won’t even need to turn on your oven! Whether you’re hosting a summer dinner party or just craving something refreshing and sweet, this light mango mousse cake is guaranteed to impress. The silky mousse sits on a buttery biscuit crust and is topped with a glossy mango glaze that makes it look like it came straight from a bakery.

Trust me, once you try this mango mousse cake with gelatin, you’ll be making it on repeat. Let’s dive in and see why this tropical treat is an absolute must-try!

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Quick Recipe Facts

Prep Time: 30 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: 4 hours 30 minutes
Servings: 8–10 slices
Difficulty: Easy
Calories (per serving): ~280 calories

This recipe is surprisingly quick and easy – perfect for busy afternoons when you want to prep something impressive ahead of time! Prep your ingredients for a smooth homemade mango mousse cake experience.

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Ingredients

For this mango mousse cake recipe, you’ll need the following ingredients. You can swap graham crackers with digestive biscuits for a slightly different flavor, or use gluten-free cookies for a gluten-free version. Fresh mangoes are key here – they add that natural sweetness and vibrant color that makes your fresh mango mousse cake absolutely irresistible.

For the Crust:

• 1½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free)

For the Mango Mousse:

• 2 cups fresh mango puree (about 3 large ripe mangoes)
• 1 cup heavy whipping cream, chilled
• ½ cup granulated sugar
• 2 teaspoons unflavored gelatin powder
• 3 tablespoons cold water
• 1 teaspoon vanilla extract
• Pinch of salt

For the Mango Glaze (Optional):

• ½ cup mango puree
• 2 tablespoons sugar
• 1 teaspoon unflavored gelatin powder
• 2 tablespoons cold water

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Instructions

Step 1: Prepare the Crust

Start by making your crust base. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix everything together until it resembles wet sand – this helps your mango mousse layer cake have a sturdy, buttery foundation. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly. Pop it in the fridge while you prepare the mousse.

Step 2: Make the Mango Puree

Peel and dice your fresh, ripe mangoes. Blend them in a food processor or blender until completely smooth. You should have about 2 cups of puree. Strain it through a fine-mesh sieve if you want an ultra-smooth texture for your simple mango mousse cake. Set aside.

Step 3: Bloom the Gelatin

In a small bowl, sprinkle the gelatin powder over cold water and let it sit for about 5 minutes to bloom. This is a crucial step for a mango mousse cake with gelatin – it helps the mousse set beautifully without being too firm or rubbery.

Step 4: Heat the Mango Mixture

In a small saucepan, combine 1 cup of the mango puree with the sugar. Warm it over low heat, stirring constantly, until the sugar dissolves completely. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add the remaining 1 cup of mango puree, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature – this prevents the whipped cream from deflating later.

Step 5: Whip the Cream

In a large chilled bowl, beat the heavy cream using an electric mixer on medium-high speed until stiff peaks form. This usually takes about 3–4 minutes. Don’t overbeat, or you’ll end up with butter! For a light mango mousse cake, the whipped cream is what gives that airy, cloud-like texture.

Step 6: Fold Everything Together

Gently fold the cooled mango mixture into the whipped cream using a spatula. Use a gentle folding motion from the bottom of the bowl upward – this keeps the mousse light and fluffy. Be patient and don’t rush this step; it makes all the difference in creating that perfect tropical mango mousse cake texture.

Step 7: Assemble the Cake

Pour the mango mousse over the chilled crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight if possible. The longer it chills, the better it sets.

Step 8: Prepare the Glaze (Optional)

About 30 minutes before serving, make the glossy mango glaze. Bloom 1 teaspoon of gelatin in 2 tablespoons of cold water. Heat ½ cup mango puree with sugar in a small saucepan, then stir in the bloomed gelatin until dissolved. Let it cool slightly until it thickens just a bit, then pour it over the set mousse. Return to the fridge for 20–30 minutes to set the glaze.

Step 9: Serve and Enjoy

Run a thin knife around the edge of the springform pan before releasing it. Slice with a sharp knife, wiping it clean between cuts for perfect slices. Garnish with fresh mango slices or mint leaves if desired. Now enjoy your gorgeous best mango mousse cake recipe!

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Pro Tips

Tip 1: Use ripe, sweet mangoes – Alphonso, Ataulfo, or Kent varieties work beautifully. The riper the mango, the sweeter and more flavorful your fresh mango mousse cake will be.

Tip 2: Don’t skip the chilling time. Rushing the process can result in a mousse that doesn’t set properly. Patience is key for this mango mousse cake from scratch.

Tip 3: For a dairy-free version, swap heavy cream with coconut cream (the thick part from a chilled can of full-fat coconut milk). It works just as well!

Tip 4: If you don’t have a springform pan, line a regular cake pan with parchment paper, leaving overhang on the sides for easy lifting.

Tip 5: Want to make it ahead? This no bake mango mousse cake can be prepared 1–2 days in advance, making it perfect for stress-free entertaining.

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Serving Suggestions

Serve this mango mousse cake recipe chilled for the best texture and flavor. It pairs beautifully with a hot cup of jasmine tea or a refreshing glass of iced lemon water. For extra indulgence, add a dollop of coconut whipped cream on the side or sprinkle toasted coconut flakes on top for a tropical twist. Fresh berries like raspberries or blueberries also make a gorgeous contrast to the bright mango color. These serving ideas elevate your easy mango mousse cake experience and make it feel extra special!

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Storage & Reheating

Store your mango mousse layer cake covered in the refrigerator for up to 3 days. Keep it in the springform pan or transfer slices to an airtight container. This dessert is best enjoyed cold, so there’s no need to reheat. Avoid freezing, as the mousse texture can become grainy once thawed. Leftover mango mousse cake recipe stays creamy and delicious when stored properly in the fridge!

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Health & Nutrition Info

This light mango mousse cake is a great source of vitamin C and vitamin A from the fresh mangoes. One serving contains approximately 280 calories, depending on portion size. You can make it lighter by using light whipping cream or half the amount of sugar. For a dairy-free option, substitute coconut cream for heavy cream. Consider using honey or maple syrup instead of granulated sugar for a more natural sweetener. This healthier tropical mango mousse cake option is perfect for weekend treats without the guilt!

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Conclusion

There you have it – a stunning, creamy, and absolutely delicious mango mousse cake recipe that’s easier than you think! This no bake mango mousse cake is perfect for summer gatherings, birthday celebrations, or whenever you’re craving something light and refreshing. The combination of buttery crust, silky mango mousse, and glossy glaze is simply irresistible.

Try this mango mousse cake recipe and let me know how it turned out! I’d love to see your creations – tag me on Instagram or leave a comment below with your thoughts. Don’t forget to rate this recipe and share it with your friends who love tropical desserts. And if you enjoyed this, be sure to check out my other no-bake dessert recipes like Strawberry Cheesecake Bars and Lemon Panna Cotta!

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FAQ

Can I freeze this mango mousse cake?
Yes, your mango mousse cake recipe can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. Keep in mind the texture might be slightly less fluffy after freezing.

What if I don’t have fresh mangoes?
You can use frozen mango chunks! Just thaw them completely and blend into a smooth puree. Frozen mangoes work just as well for this easy mango mousse cake.

Can I make this ahead of time?
Absolutely! This no bake mango mousse cake is perfect for making 1–2 days in advance. It actually tastes better after sitting overnight as the flavors meld together beautifully.

How can I adjust the sweetness?
Taste your mango puree first – if your mangoes are very sweet, you can reduce the sugar to ⅓ cup. For a less sweet version, use just ¼ cup of sugar in the mousse layer.

Can I make this without gelatin?
Gelatin is what helps the mousse set, but you can try using agar-agar powder as a vegetarian alternative. Use about 1½ teaspoons of agar-agar powder in place of gelatin and follow package instructions for blooming and dissolving.

What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water and wiped dry between each cut. This gives you those perfect, Instagram-worthy slices of your homemade mango mousse cake!