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A layered dessert with a soft vanilla cake base, light no-bake mango mousse, and a glossy eggless mango curd topping, perfect for make-ahead and serving chilled.

Ingredients

Scale
  • 120 g cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 75 g granulated sugar
  • 70 g milk (dairy or non-dairy)
  • 60 g neutral oil (e.g., canola oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons gelatine powder
  • 100 g cold water
  • 500 g mango chunks (about 3–4 medium mangoes) for mousse
  • 400 g mango chunks (about 3 medium mangoes) for curd
  • 400 g whipping cream, cold
  • 50 g powdered sugar
  • 100 g granulated sugar
  • 30 g cornstarch
  • 2 tablespoons water (for slurry)
  • 60 g unsalted butter, roughly cubed

Instructions

  1. Preheat oven to 350°F (175°C) and line the bottom of a 9″ springform pan with parchment; lock the ring in place.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a large bowl.
  3. Add granulated sugar, milk, oil, egg, and vanilla; whisk until smooth and lump-free.
  4. Pour batter into the lined springform pan.
  5. Bake about 15 minutes, until sides are lightly golden and a toothpick inserted in the center comes out mostly clean.
  6. Cool the cake completely on a wire rack.
  7. Run an offset spatula around the edges to loosen the cake; if domed, remove, level the top with a serrated knife, and return to the pan.
  8. Wrap the sides of the pan with an acetate sheet or parchment.
  9. Pour cold water into a small bowl, sprinkle gelatine evenly over the surface and let bloom for 5+ minutes.
  10. Blend all mango chunks until silky smooth; reserve 400 g puree for the curd and 500 g for the mousse.
  11. Microwave the bloomed gelatine in short 10-second bursts until fully dissolved and clear.
  12. Add the dissolved gelatine to the 500 g mango puree and blend briefly; set aside.
  13. Whip cold whipping cream with powdered sugar until firm peaks form.
  14. Gently fold the mango-gelatine puree into the whipped cream until no streaks remain.
  15. Pour the mango mousse over the cake layer, tap the pan to settle and smooth the top with an offset spatula.
  16. Chill the cake in the refrigerator while you prepare the curd.
  17. Heat the reserved 400 g mango puree with granulated sugar in a small saucepan over medium, stirring regularly.
  18. Mix cornstarch with 2 tablespoons water to form a smooth slurry and whisk it into the simmering mango mixture.
  19. Continue cooking and stirring until the mixture thickens, about 10–15 minutes.
  20. Remove from heat and stir in cubed unsalted butter one piece at a time until fully melted and glossy.
  21. Press the curd through a fine-mesh sieve into a bowl for a silky texture (optional) and press plastic wrap directly onto the surface; cool until spreadable.
  22. Pour the cooled, spreadable mango curd over the chilled mousse and gently spread or swirl with the back of a spoon.
  23. Cover the cake and chill in the refrigerator at least 12 hours or overnight to set.
  24. Remove the springform ring and peel off the acetate before serving.

Notes

Use cake strips or damp towel technique to bake an even cake layer and avoid doming., Blend all mango for mousse and curd at once to save time, then separate., Whip the cream to firm peaks to achieve a light mousse that holds air., Stir the curd constantly while cooking to prevent sticking or burning., Chill cake overnight for best set and clean slicing., Warm the knife before slicing for cleaner cuts., To make coconut mango variation: replace whipping cream with whipped canned coconut cream and use vegan butter in curd., Add passionfruit pulp to mango curd for a tangy twist., Use a cookie crust instead of cake base for crunchier texture., Can be layered in glasses for individual servings., Adjust curd sugar down if mangoes are very sweet., Substitute gluten-free flour blend for cake flour to make gluten-free., Gelatine can be replaced with agar-agar or other vegetarian alternatives but requires different prep and quantities.

Nutrition

Find it online: https://gingerbaking.com/mango-mousse-cake/