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Mango Mousse Cake

Course Dessert
Cuisine Continental
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Author Rafeeda


  • 1/2 cup milk
  • 1/3 cup oil
  • 1/4 sugar
  • 1/2 tsp vanilla extract
  • 1 cup flour
  • A pinch of salt
  • 1/3 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp gelatin
  • 1/2 cup hot water
  • 1 cup mango pulp I used fresh
  • 1/4 cup honey
  • 2 cups whipping cream
  • 1 tbsp mango essence optional
  • 80 gm pack mango jelly
  • 1/2 cup boiling water
  • 1/2 cup cold water


  • First, we make the cake. Preheat oven to 180 degrees. Grease an 8 or 9 inch spring-foam pan.
  • Whisk together the milk, oil, sugar and vanilla till it becomes homogeneous.
  • Sift the dry ingredients into it and whisk till smooth.
  • Pour into prepared pan and tap to spread evenly. Bake for 25 to 30 minutes till skewer comes out clean.
  • Allow it to cool completely in the pan.
  • To prepare the mousse, bloom the gelatin into the hot water and set aside.
  • Beat the whipping cream till soft peaks. Add in the mango pulp, honey, mango essence if using and the gelatin water and beat till homogeneous.
  • Pour over the cooled cake and allow it to settle in the fridge for an hour.
  • For the topping, whisk the contents of the jelly pack in boiling water till dissolved. Add the cold water and whisk well till combined. Allow the mixture to come to room temperature.
  • Pull out the pan from the fridge and slowly pour over the top. Set in the fridge for 6-8 hours.
  • To demould, slowly pass a knife around the edges of the pan. Pull out the ring. Serve...


You may see in the picture that there is a little jelly in the middle. I was actually in a hurry so poured the semi warm jelly onto the mousse within 30 minutes. So some from the center settled into the bottom, but it did give a pretty effect, so I am happy.