Mango Mousse Cake Recipe
This Mango Mousse Cake Recipe has a graham cracker crust, a creamy mango mousse filling, and a mango glaze. It’s light, refreshing, and perfect for summer.
Hello there, my friend 👋! Ready to make a summery sweet treat? This mango mousse cake is so easy to make. It’s a light and refreshing no-bake dessert with the sweet flavor of fresh mangoes.
Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Food processor
- Medium mixing bowls.
- Baking dish (9-inch pie pan or springform pan)
- Small saucepan
- Rubber spatula
- Electric mixer
The Recipe
Mango Mousse Cake
Ingredients
For the graham cracker crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- ¼ cup granulated sugar
For the mango mousse filling:
- 2 cups chopped fresh mangoes
- 1 14 ounce can sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the mango glaze:
- 1 cup chopped fresh mangoes
- ½ cup water
- 1 tablespoon cornstarch
Instructions
Make the graham cracker crust:
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan.
- Chill the crust in the refrigerator while you prepare the filling.
Make the mango mousse filling:
- In a food processor, puree 2 cups of chopped fresh mangoes until smooth.
- In a large bowl, beat the heavy cream until stiff peaks form.
- In a separate bowl, whisk together the mango puree, sweetened condensed milk, and vanilla extract.
- Gently fold the whipped cream into the mango mixture until combined.
- Pour the mango mousse over the chilled graham cracker crust and spread it evenly.
- Chill the cake for at least 4 hours, or preferably overnight.
Make the mango glaze:
- In a small saucepan, combine the 1 cup of chopped fresh mangoes and water. Bring to a boil over medium heat.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water.
- Reduce the heat and stir the cornstarch mixture into the mango mixture. Cook for 1-2 minutes more, or until the sauce thickens.
- Pour the glaze over the chilled cake. Chill for at least an hour before serving.
Notes
- Use ripe mangoes for the best flavor.
- For a thicker crust, use 1 3/4 cups of graham cracker crumbs.
Alternative Ingredients
If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| Graham crackers | Digestive biscuits, vanilla wafers |
| Unsalted butter | Salted butter (reduce salt in recipe) |
| Heavy cream | Whipping cream |
What to Serve with Mango Mousse Cake
Mango mousse cake is a versatile dessert that pairs well with a variety of sides:
- Fresh berries and fruit
- A dollop of whipped cream
- Mint leaves for garnish
- A drizzle of honey
Frequently Asked Questions
Can I use frozen mango in this recipe?
Yes. Thawed frozen mango works in this recipe for the mousse filling. However, for the best texture in the glaze, use fresh mango.
Can I make this mango mousse cake ahead of time?
Yes, you can. This is a great make-ahead dessert. Prepare the cake a day in advance and keep it chilled in the refrigerator.
How long can I store leftover mango mousse cake?
Store leftover mango mousse cake covered in the refrigerator for up to 3 days.
Do I have to use a springform pan?
While a springform pan ensures beautiful presentation, a traditional pie pan works perfectly fine.
Let me know if you have any other questions!
