1 prepared sponge cake layer or vanilla cake layer
or
1 1/2 cups crushed biscuits or graham crackers
5 tablespoons melted butter, if using a biscuit base
2 cups mango puree
1 cup heavy whipping cream
8 ounces cream cheese or mascarpone, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons gelatin powder
3 tablespoons warm water
1/2 to 1 cup mango puree, for topping
Fresh mango slices
Whipped cream, optional
Mint leaves, optional
Optional add-ins
Lemon juice for brightness
Coconut flakes
Passion fruit topping
White chocolate curls
Ingredient Notes
Mango puree: ripe, sweet mangoes give the best flavor.
Canned puree can work too if it is thick and flavorful.
Cream cheese or mascarpone: cream cheese gives a slightly tangy taste, while mascarpone makes the mousse richer and smoother.
Gelatin: helps the mousse set properly so the cake holds its shape when sliced.
Heavy cream: gives the filling its airy, mousse-like texture.
Base options: sponge cake creates a soft layered dessert, while a biscuit base gives a firmer cheesecake-style foundation.
How to Make
1. Prepare the base
If using a sponge cake, place the cake layer into the bottom of a springform pan. For a biscuit base, mix the crushed biscuits with melted butter until the crumbs look evenly coated.
Press the mixture firmly into the bottom of the pan, then chill while you make the filling.
2. Bloom the gelatin
Add the gelatin powder to the warm water and let it sit for a few minutes. Once it softens, it will be ready to melt smoothly into the mousse.
3. Make the cream mixture
In a large bowl, beat the softened cream cheese or mascarpone with the powdered sugar and vanilla extract until smooth and creamy.
4. Add the mango puree
Pour the mango puree into the cream mixture and mix until fully combined. The filling should look silky and evenly colored.
5. Melt and add the gelatin
Warm the bloomed gelatin gently until fully dissolved. Stir it into the mango mixture and mix well so it spreads evenly through the filling.
6. Whip the cream
