This light and creamy mango mousse is the perfect no-bake dessert for warm days. Made with ripe mango puree and softly whipped cream, it has an airy, melt-in-your-mouth texture and a naturally bright, fruity flavor.
The sweetness of ripe mango is balanced with just a touch of sugar, allowing the fruit to remain the star of the dessert. A small amount of gelatin helps the mousse set into a delicate, spoonable texture that holds its shape while still staying soft and silky.
It’s an easy dessert that comes together in minutes and sets beautifully in the fridge. Once chilled, the mousse becomes smooth, refreshing, and lightly cloud-like - perfect for serving in cups or glasses.
For a more structured dessert that can be sliced, the amount of gelatin can be slightly increased to create a firmer set. Whether served simply or topped with fresh fruit or whipped cream, this mango mousse is always a crowd-pleaser.
Ingredients:
- 300 g ripe mango (pureed)
- 40 g sugar
- 300 ml cold heavy cream (30–35% fat)
- 8 g powdered gelatin
- 40 ml cold water (for blooming gelatin)
Instructions:
- Bloom the gelatin in cold water and let it sit until fully hydrated.
- Blend mango and sugar until completely smooth.
- Gently melt the bloomed gelatin and mix it into the mango puree.
- Whip the heavy cream to soft peaks.
- Gently fold the mango mixture into the whipped cream.
- Divide into portions and spoon the mousse into cups.
- Chill for 4–6 hours, or preferably overnight, until set.
Optional note:
If you want a firmer mousse suitable for slicing instead of serving in cups, increase gelatin slightly.
If summer could be captured in a dessert, it would surely be mango mousse cake. Light, creamy, and bursting with tropical flavor, this cake is the perfect balance between refreshing fruitiness and indulgent sweetness.
At its heart is a delicate sponge or biscuit base, topped with a cloud-like mango mousse made from fresh mango purée, cream, and just enough sweetness to let the fruit shine. Often, the cake is finished with a glossy layer of mango jelly or slices of ripe mango arranged like petals, turning it into a show-stopping centerpiece.
Ingredients (6-inch round cake)
Biscuit Base:
- 80 g digestive biscuits
- 15 ml water and 15 ml oil or 30 g melted butter
Mango Mousse:
- 200 ml whipping cream
- 40 g sugar or to taste
- 200 g mango puree (from about 1 large ripe mango)
- 12 g gelatin (sheets or powder)
Instructions
1. Prepare the Biscuit Base
- Crush the digestive biscuits into fine crumbs. You can do this easily with a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Combine the crumbs with your chosen binding agent.
- Press the mixture firmly into the base of a 6-inch round cake tin. A springform pan or one with a removable bottom works best for easy unmolding.
- Chill in the refrigerator for at least 30 minutes to allow the base to firm up.
2. Make the Mango Puree
- Blend the flesh of a ripe mango until smooth.
- If fresh mangoes are not in season or unavailable, you can use good quality canned mango puree.
3. Prepare the Gelatin for Mousse
- If using gelatin powder, sprinkle it over 3-4 tablespoons of cold water and let it bloom for 5 minutes, then heat gently (microwave or double boiler) until fully dissolved. Do not boil.
- If using gelatin sheets, soften them in cold water for about 5-10 minutes, then squeeze out excess water and stir into a small amount of warm mango puree (taken from your 200g portion) until dissolved.
- Stir the dissolved gelatin into the main portion of the mango puree and mix thoroughly until completely combined.
4. Whip the Cream
- In a large bowl, whip the cold whipping cream with the sugar until soft peaks form. Be careful not to overwhip, as this can make the mousse grainy.
- Gently fold the mango-gelatin mixture into the whipped cream until it's well combined and no streaks of unmixed cream remain.
- Optional: For added texture, you can fold in some small diced mango cubes at this stage.
5. Assemble the Mousse Layer
- Pour the mango mousse mixture evenly over the chilled biscuit base in your cake tin.
- Smooth the top with a spatula to create an even surface.
- Refrigerate the cake for at least 4 hours, or ideally overnight, until the mousse is fully set and firm to the touch.
6. Unmold & Decorate
- Once the mousse is completely set, carefully remove the cake from the tin.
- Decorate your mango mousse cake with fresh mango slices, a dollop of whipped cream, a few mint leaves, or any other garnishes you like!
Tips for Success
- Gelatin is key: Ensure your gelatin is fully dissolved before mixing it with the mango puree to avoid lumps in your mousse.
- Don't overwhip the cream: Soft peaks are ideal for a light and airy mousse. Overwhipping can lead to a dense or curdled texture.
- Patience is a virtue: Allow ample time for the mousse to set in the refrigerator. Rushing this step will result in a runny cake.
- Storage: Store the mango mousse cake in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.
Karpatka is a traditional Polish dessert that consists of two layers of choux pastry filled with a rich, creamy custard. The dessert gets its name from the Carpathian Mountains, as the top layer of pastry, which puffs up and becomes irregular and rugged during baking, is said to resemble the mountain range. The custard filling is typically made with milk, sugar, butter, and sometimes vanilla, creating a smooth and luscious contrast to the crisp pastry. Karpatka is often dusted with powdered sugar before serving, making it a visually appealing and delicious treat.
I used cream cheese in the filling and added mangoes as they are currently in season.
Ingredients
Cake:
- 100g flour
- 150g milk
- 50g oil
- 3 eggs
Cream:
- 300ml milk
- 250g cream cheese
- 1 egg
- 80g sugar
- 35g cornstarch
- 100g mangoes
Instructions
Cake:
1. Prepare the Cake:
- Place the oil and milk in a saucepan.
- Bring to a boil.
- Add flour and stir until the ingredients are combined into a smooth mass.
- Set aside to cool.
2. Preheat the Oven:
- Preheat the oven to 200°C.
- Line a rectangular baking form (25 cm x 35 cm) with parchment paper.
3. Mix the Batter:
- Transfer the cake to a bowl.
- Add the eggs and mix until you get a smooth batter.
- Spread the batter evenly in the baking form.
4. Bake the Layers:
- Bake for 20-25 minutes until the cake is golden brown. Do not open the oven during baking.
- Remove the baking form from the oven once cooled down.
Cream:
1. Prepare the Pudding:
- Blend together milk, sugar, corn starch and egg.
- Pour onto a saucepan, stir constantly and cook the pudding until smooth and thick.
- Set aside to cool, cover with plastic wrap to prevent a skin from forming.
2. Prepare the Cream:
- Beat the cream cheese until fluffy.
- Gradually add the pudding mixture, one spoonful at a time, and continue beating until the cream is light and fluffy.
Assembling:
1. Prepare Mangoes:
- Peel and cut the mangoe to desired size.
2. Assemble the Cake:
- Cut the cake in half
- Spread part of the cream evenly over the first layer.
- Press the mangoe into the cream and cover with the remaining cream.
- Cover with the second baked layer.
- Refrigerate for 2 hours.
Serving:
1. Finish and Serve:
- Before serving, dust the Karpatka with powdered sugar.
Hi! I'm Żaneta, a Polish girl living in Taiwan :) I love cooking and baking. I have both a travel blog and a cooking blog, as well as a YouTube channel. You're welcome to find me on my social media - feel free to ask questions or just chat! ~
