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Mango Mousse Cake Recipe

Mango Mousse Cake

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:

  1. Food processor
  2. Medium mixing bowls.
  3. Baking dish (9-inch pie pan or springform pan)
  4. Small saucepan
  5. Rubber spatula
  6. Electric mixer

The Recipe

Mango Mousse Cake

Mango Mousse Cake

Enjoy a light and refreshing mango mousse cake with a graham cracker crust and a sweet mango glaze.
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Brunch, Dessert
Cuisine International
Servings 8 serving
Calories 350 kcal


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


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.


  1. Use ripe mangoes for the best flavor.
  2. For a thicker crust, use 1 3/4 cups of graham cracker crumbs.
Keyword mango dessert, mousse cake, no-bake, summer dessert

Alternative Ingredients

If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.

Graham crackersDigestive biscuits, vanilla wafers
Unsalted butterSalted butter (reduce salt in recipe)
Heavy creamWhipping 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!

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