Eggless Mango Mousse Cake
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  • 2 cups of cream
  • 2 hours before whipping the cream
  • 7. Remove the base of a springform pan and set it on your serving platter or cake board. I built the sides of my pan with parchment paper since this is a tall cake and the sides of my pan is small.
  • 8. Place the cooled cake inside the pan. Soak cake with sugar syrup (check notes). I used grape juice.
  • 9. Add the mango mousse over the cake and spread well using a spatula or spoon.
  • 1/2 cup Gelatin
  • 2 tsp Water
  • 2 tsp of gelatin in
  • 3 tbsp of water
  • 5 minutes Then heat it in a microwave or double boiler or gas for
  • 30 seconds Allow to cool completely
  • 6. Put the cake back in the refrigerator until the glaze sets completely. (Atleast 4 hours)
  • 1. This is a huge cake, I made it in my 9 inch pan. If you do not want such a big cake, you can half this recipe easily and make it in a 6 or 7 inch pan. Remember to half the whipping cream measure too.
  • 2. Next time I make this cake, I will layer it. For layering, slice the cake in two. Place the bottom layer of cake and spread half the mousse, then place the next layer of cake and spread the remaining mousse and then do the glaze on top.
  • 3. If you don
  • 5. I soaked the cake in some grape juice made from grape sqaush. If you want to soak in sugar syrup, use 1
  • 6. You can add some chopped mangoes over the cake layer before adding the mango mousse.



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