Refreshing Mango Cake Perfect for Special Occasions
A tropical no-bake dessert featuring creamy mango mousse layered over a soft sponge or biscuit base, finished with a glossy mango glaze.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 35 minutes (with chilling)
- Yield: 8–10 servings
Ingredients
For Base:
1 sponge cake layer or
1½ cups crushed biscuits + ¼ cup melted butter
For Mango Mousse:
1¼ cups mango puree
2½ tsp unflavored gelatin
3 tbsp cold water
2–3 tbsp sugar (to taste)
1 tbsp lemon juice (optional)
1 cup heavy cream
For Mango Glaze (Optional):
½ cup mango puree
1 tbsp sugar
1 tsp gelatin
2 tbsp cold water
Instructions
-
Prepare sponge or biscuit base in an 8–9″ springform pan. Chill.
-
Bloom gelatin in cold water for 5–10 minutes.
-
Heat mango puree with sugar and lemon juice. Stir in gelatin until dissolved. Let cool.
-
Whip cream to soft peaks and gently fold into cooled mango mixture.
-
Pour mousse over base and smooth top. Chill at least 4 hours.
-
For glaze, bloom gelatin, warm mango puree with sugar, dissolve gelatin, and cool.
-
Pour glaze over mousse. Chill 1 hour.
-
Unmold and decorate before serving.
Notes
Use ripe, sweet mangoes or high-quality canned puree. Chill thoroughly for clean slices.