Mango Mousse Cake is the best layered fruit cake. EVER! Actually, those are not my words. That’s Nachiket speaking. He LOOOOVVVEES mangoes and my Mango Mousse cake.

Mango Mousse Cake

Mango, often called the “King of Fruits” in India, is served in a variety of ways and as a part of many dishes. Entrées, sides, smoothies, desserts; you name it and you can make it! Its almost like the mango adjusts itself to perfection; like it does not want you to go wrong with it. Mousse cakes not only taste amazing but they also look gorgeous! The first time I made this for a friend’s bridal shower, I had the guests licking their plates clean, literally. The second time, I had to make two of them so that I don’t fall short.

Ever since the first day of summer, Nachiket has been nagging me to make a Mango Mousse cake. He tried casual mentioning, asking, pleading, begging and then resorting to “You need to replace the old bad picture on the blog”. Now, that made sense 😛

Mango Mousse Cake

Actually, what was holding me behind was the fact that the first time, I had used gelatin to set the mousse. Once, I discovered that it not of vegetable origin, I was keen on substituting it with agar agar. a 2-hr long research led me to an acceptable method  and measurement for the mousse. 

Mango Mousse Cake

Not only have I updated the pictures, I have also updated the recipe to give proportions of agar agar for the recipe.

PS: You can find the recipe for an EGGLESS SPONGE CAKE here

Here’s my recipe for a bright orange 

Mango Mousse Cake


Prep Time: 9 hours

Cook Time: 5 minutes

Total Time: 9 hours

Serves: 10-12



    For Mango Mousse
  • 2 cups mango puree (I like buying Alphanso mango puree bcz they are rich and sweet making it unnecessary to add extra sugar; Available at Indian stores)
  • 2 cups heavy whipping cream,
  • 3 tbsp sugar (you can add more if your mango pulp is little on the bland side)
  • 2 1/4 tsp agar-agar powder soaked in 4 tbsp water (or 4 tsp gelatin)
  • 1 cup mangoes diced into small pieces (Its ok to eliminate this if you cannot get hold of fresh mangoes)
  • For Cake assembly
  • 8 inch freshly baked vanilla sponge cake (you could definitely use store bought one but try to get something which has no smelly artificial flavours in it because it brings down the richness of mango)
  • For Mango Glaze
  • 1/2 cup mango puree
  • 1 1/4 tsp agar agar (or 2 tsp gelatin)
  • 3 tbs water


  1. Whip the heavy cream on low speed until it forms stiff peaks. (I have even worked this with a countertop blender! Heavy whipping cream is very forgiving)
  2. Add the sugar and continue whipping on low speed to dissolve the sugar.
  3. Add agar agar to warm water. (or Soak gelatin in water and allow it to bloom for about 5 minutes.)
  4. Warm the agar-agar mixture (or gelatin mixture) for a min or until you achieve an almost clear solution.
  5. Cool the mixture down to luke warm by stirring for about 30 sec (I noticed that letting it sit causes it to firm up)
  6. Stir in the agar-agar solution into the mango puree. Fold in whipped cream to obtain a creamy pale-orange mango mousse.
  7. Slice the sponge cake into 2 even layers.
  8. Place one sponge layer into Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch (or a cake ring supported by a cake board below).
  9. Spread half the diced mangoes over the first sponge layer. Pour half of the mango mousse over it.
  10. Smoothen the surface of the mousse using a spatula.
  11. Place the second layer of sponge cake over the mousse layer.
  12. Spread the second half of diced mangoes and the remaining mousse mixture over the second sponge layer.
  13. Smoothen the surface of the mousse using a spatula.
  14. Refrigerate the pan for about 4 hrs or until mousse is firm.
  15. For the glaze, add agar agar to warm water. (or Soak gelatin in water and allow it to bloom for about 5 minutes.)
  16. Warm the agar-agar mixture (or gelatin mixture) for a min or until you achieve an almost clear solution.
  17. Cool the mixture down to luke warm by stirring for about 30 sec (I noticed that letting it sit causes it to firm up)
  18. Stir in the agar-agar solution into the mango puree meant for the glaze.
  19. Pour it over the chilled and assembled mango mousse cake.
  20. Allow cake to chill until mango glaze layer is firm. (At least 4 hrs)
  21. Unmould the cake by wrapping a warm kitchen towel around the pan. Remove the sides of the pan slowly and steadily.
  22. Chill cake again before garnishing and cutting.

My Take:

While whipping cream, refrigerate the blender, blades and the cream. The cold temperatures help the formation of peaks. Try to keep the mousse and cake layers evenly halved.

Yummily Yours'


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  1. 🙂 Oh i remember this …. It rocked !

  2. Yes …. you have about seven months to move back and bake and surprise me for my birthday ! 🙂

  3. Do you know how to substitute agar agar for gelatin in this recipe, to make for a vegetarian

  4. Looks very good! and a very delicious idea! I love mangoes.

  5. Hi, I made this cake, did not change much except I did not layer it. The cake turned out too good! Awesome recipe! Thank you so much for sharing!
    (So sorry for late response)

    • Thanks Dina! My husband’s after my life to make it again! and I just cleaned the container couple of days ago. So, it was delicious I guess 🙂

  6. wow…awesome!!!! you simply rock…looks really delicious dear!!


  8. Beautiful pics n amazing recipe.just a doubt, I have something called vegeterian gelatin in my fridge, unopened.I want to use it badly for some mousse. Can you pls tell me the quantity n directions of how to use in this recipe. It’s bit urgent, thank you.

    • Hey Neelima! I am sorry. Just morning for me and I saw your comment. I have never used or heard about vegetarian gelatin. I shall try to research the same and give you the measurements if possible 🙂

  9. Isn’t sponge cake essentially an egg-based cake? Do you have an eggless recipe you can share?

  10. Hi Prash, your mango mousse cake look so tempting. I’m sure my husband will love this.

    • Thank you Amalia 🙂 Please do try it for your husband but be warned, he might nag you to make it again and again!

  11. The eggless mousse sounds good! ALthough I am ok with eggs in my cakes, in mousse and cheesecakes- I don’t like eggs. Bookmarking this!

    • Oh ya! My prob was mostly with gelatin and its sources. Since, I was taking the effort of replacing it, I thought I’ll skip the eggs and make it vegetarian. Glad you liked it 🙂

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  13. Saw your cake on Brit+Co and had to check it out, looks amazing, pinned for later:)

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  15. I am SOOO excited to see this. I’m trying this right away, after my next trip to the market. I absolutely love mangoes 😀

  16. your heading says gelatin free recipe but you do have it listed in the ingredients!!!

    • Do take a moment to read through. Even otherwise, gelatin has been listed as an alternate to agar agar!

      • Its looks absolutely divine… You sponge cake has a brownish line… What is that?

        • Thank you Sahmina 🙂 It is the curst of the cake. I sliced my sponge cake into two for the recipe. I have flipped the top half just to make it rest well. So, the brownish line is just the crust 🙂

  17. ur cake looks amazing… wanted something vegan… definitely gonna give it a try… My sponge is already ready

  18. Hi I’ve been searching for gelatin and agar agar or carrageenan for years now but I cant find them anywhere in New Delhi. How do I set my mousse without gelatin or agar agar? Please help!!

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