Mango Mousse Cake

Mango Mousse Cake

By NamakShamak
  • Serves:
  • Prep Time:
  • Cooking:
  • Calories:

Mangoes are pouring in from everywhere ...from my in-law's farm, my sister's in-law's farm and if that was not sufficient from neighbours and friends farms.....

So now i feel a moral responsibility to put these farm fresh mangoes to correct use. And what appropriate use than a dessert!!

So heres a quick cool mango desert for the lazzzzy afternoons.I have made a eggless mousse which is quick and easy to make



  1. Remove the pulp of the mangoes, add the sugar and blend it in a mixie. Dissolve the gelatine in a cup of warm water.
  2. Pour the gelatine in the mango pulp and heat it till it bubbles a little. Remove from heat and set aside to cool. Add the vanilla essence.
  3. Gently fold the whipped sweetened cream into the mango pulp. Put it in the fridge to set for about an hour.
  4. Put it in the fridge to set for about an hour.
  5. Cut the vanilla cake into horizontal layers (two should be enough).
  6. Now in a spring form cake tin put the first layer of cake. Pour the mousse and flatten it. Put in the second layer of cake and then the remaining mousse. Flatten and level it. Allow it to set in the fridge.
  7. Demould the cake. You can decorate the cake with whipped cream and mango slices.
  8. I was actually in a hurry so I used the monginis desert cake but any vanilla cake can be used.

You may also like

Send Your Feedback

Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!