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.
This Chocolate Sponge Cake with Strawberry Mousse and Ganache is a show-stopping dessert that’s perfect for special occasions or a cozy treat at home. The airy chocolate sponge provides a light base, while the strawberry mousse adds a creamy, fruity layer. Topped with silky dark chocolate ganache, this cake is as elegant as it is delicious.
It’s easy to make in advance—the mousse and ganache set beautifully in the fridge, making it ideal for dinner parties or a sweet surprise for family. Every bite delivers the perfect combination of soft chocolate, fresh strawberries, and luscious chocolate.
Ingredients:
Chocolate Sponge
- 2 large eggs
- 60 g sugar
- 20 g cornstarch
- 35 g all-purpose flour
- 5 g baking powder
- 10 g unsweetened cocoa powder
Strawberry Mousse
- 250 g fresh/frozen strawberries
- 50 g powdered sugar
- 250 ml cold heavy cream (30–35% fat)
- 8 g powdered gelatin
- 40 ml cold water (for blooming gelatin)
Chocolate Ganache
- 50 g dark chocolate
- 50 ml heavy cream
Instructions:
1. Prepare the Chocolate Sponge
- Line a 6-inch (15 cm) square pan with baking paper.
- Preheat oven to 180°C.
- Separate egg whites from yolks.
- Beat egg whites until foamy, then gradually add sugar and whip to stiff peaks.
- Add yolks one at a time while mixing.
- Sift flour, potato starch, baking powder, and cocoa together.
- Gently fold dry ingredients into the egg mixture.
- Pour batter into the pan and smooth the top.
- Bake for 25–30 minutes.
- Cool completely.
2. Soak the Cake (Optional)
- Mix raspberry vodka (or syrup) with water.
- Brush evenly over the cooled cake.
3. Prepare the Strawberry Mousse
- Place gelatin in a small bowl and pour over 40 ml cold water. Let bloom for 5–10 minutes.
- Heat strawberries with sugar until soft.
- Blend into a smooth puree.
- Gently heat the bloomed gelatin until fully dissolved (do not boil).
- Stir melted gelatin into the warm strawberry puree. Mix well.
- Let the mixture cool to room temperature (not hot).
- Whip cold heavy cream to soft-medium peaks.
- Gently fold strawberry mixture into the whipped cream.
- Spread mousse evenly over the soaked cake.
- Refrigerate at least 4 hours (preferably overnight).
This cake is the perfect fusion of rich brownie and silky chocolate mousse, creating a decadent dessert that looks elegant but is surprisingly simple to make. The base is a fudgy brownie made from cocoa, brown sugar, and cornstarch, giving it a soft, chewy texture without any flour. It bakes into a dense, chocolatey layer that pairs beautifully with the smooth mousse on top.
The mousse is luxuriously creamy—made with melted chocolate, cocoa-infused cream, and just enough gelatin to help it set into a light, cloud-like layer. Once poured over the cooled brownie, it creates a two-layer chocolate cake that’s both rich and airy at the same time.
After a few hours in the fridge, the mousse firms up into a velvety top layer that slices cleanly but melts in your mouth. Every bite gives you a contrast of textures: dense brownie underneath and soft, airy chocolate mousse above.
Chill, slice, and enjoy as-is, or finish with a dusting of cocoa powder, whipped cream, or chocolate shavings for an extra touch of indulgence. This cake is simple, elegant, and guaranteed to satisfy any chocolate lover.
Ingredients:
Brownie Base:
- 120 g brown sugar
- 70 g cornstarch
- 50 g cocoa powder
- 90 ml oil (neutral, e.g., sunflower or canola)
- 2 eggs
Chocolate Mousse:
- 200 ml whipping cream
- 20 g cocoa powder
- 100 g chocolate (dark or semi-sweet, chopped)
- 12 g gelatin (sheets or powder)
Instructions
1. Make the Brownie Base
- Preheat oven to 200°C (390°F).
- In a bowl, whisk the eggs with brown sugar until combined.
- Sift in cornstarch and cocoa powder. Mix until smooth.
- Add oil and stir until evenly blended.
- Line a 6-inch round baking tin with parchment paper.
- Pour the batter into the tin and bake for 25–30 minutes, or until set.
- Let the brownie cool completely.
2. Make the Chocolate Mousse
- Soak gelatin in cold water (if using sheets) or bloom gelatin powder in 3–4 tablespoons of water.
- In a heatproof bowl, combine whipping cream, cocoa powder, chocolate, and gelatin.
- Place the bowl over a pot of simmering water (double boiler) and stir gently until everything is melted and smooth.
- Allow mixture to cool slightly to room temperature before using.
3. Assemble the Cake
- Place the cooled brownie base in a cake ring or back into the baking tin.
- Pour the mousse mixture over the brownie base, smoothing the top.
- Refrigerate for at least 4 hours (or overnight) until fully set.
4. Serve
- Remove from the mold, slice, and serve chilled.
- Optional: garnish with cocoa powder, whipped cream, or chocolate shavings.
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.
A No-Bake Berry Whipped Cream Cheesecake is a creamy, light dessert with a biscuit base and a refreshing flavour, perfect for summer or any occasion.
Ingredients
Crust:
- 100g cookies (any type you prefer)
- 15ml oil
- 15ml water
Filling:
- 250g cream cheese
- 60g sugar
- 100ml whipping cream
- 100g fruits, fresh or frozen (blueberries, cherries)
- 2 tbsp gelatin + 2 tbsp hot water
Instructions
1. Prepare a baking tin by lining it with parchment paper.
2. In a food processor, grind the cookies until they form fine crumbs. Add the oil and water to the cookie crumbs and mix until well combined.
3. Press the cookie mixture evenly into the bottom of the prepared baking tin to form the crust. Use the back of a spoon or a flat-bottomed glass to flatten the crust.
4. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Pour in the whipping cream, melted gelatine and fruits. I used half-half frozen blueberries and cherries.
6. Blend everything until well combined.
7. Pour the cheesecake filling over the prepared crust in the baking tin, spreading it out evenly.
8. Place the cheesecake in the refrigerator to chill for 4-6 hours, or until set.
9. Once the cheesecake is set, remove it from the refrigerator and carefully unmold it from the baking tin.
10. Slice the cheesecake and serve chilled.
11. You can garnish the cheesecake with extra blueberries or a drizzle of blueberry sauce for added flavor and presentation.
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! ~
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