Mango-Orange Mousse Cake

READY IN: 45mins
Recipe by Mirj2338

When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.

Top Review by Busters friend

Really nice cake layers that are perfect after an overnight set. Used Dole frozen mango b/c it is always sweet and never has stringy fibers - with no added sugar. Cointreau is the perfect liqueur. I made the mistake of not setting overnight & so I did not get a firm enough set for pretty slicing (whoa!) but great taste. Gone by the second evening! Next time I plan to reduce the whipped cream in the mango puree and try for a firmer set (thinking more like the lemon layer on lemon meringue pie). Will definitely make again - comes together really fast but needs that overnight chill or even maybe a freeze. (but it is mighty hot here)

Ingredients Nutrition

  • Cake

  • 12 cup sifted cake flour
  • 12 teaspoon baking powder
  • 2 large eggs
  • 2 large egg yolks
  • 12 cup sugar
  • 2 tablespoons unsalted butter, melted
  • Mango Mousse

  • 14 cup orange liqueur
  • 1 package unflavored gelatin
  • 2 12 lbs large ripe mangoes, peeled,pitted,chopped
  • 12 cup sugar
  • 1 cup chilled whipping cream
  • Frosting

  • 1 cup chilled whipping cream
  • 1 tablespoon powdered sugar
  • 1 12 teaspoons orange liqueur
  • Garnish

  • 1 12 cups sliced almonds, toasted
  • 1 ripe mango, , peeled,pitted,sliced


  1. For cake-----------------.
  2. Position rack in center of oven and preheat to 400°F.
  3. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  4. Line bottom of cake pans with waxed paper.
  5. Butter paper and dust lightly with flour.
  6. Sift flour and baking powder into medium bowl.
  7. Using electric mixer, beat eggs and yolks in large bowl until frothy.
  8. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
  9. Fold in flour mixture.
  10. Fold 1 heaping tablespoon batter into melted butter.
  11. Fold butter mixture back into batter.
  12. Divide batter between prepared pans.
  13. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
  14. Cool cakes completely in pans on rack.
  15. For Mousse---------------------.
  16. Pour liqueur into small bowl; sprinkle gelatin over.
  17. Let gelatin soften 10 minutes.
  18. Puree mangoes in processor.
  19. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
  20. Add sugar to mango puree in processor and blend well.
  21. Set bowl of gelatin in saucepan of simmering water.
  22. Stir until gelatin dissolves.
  23. Add gelatin mixture to mango in processor and blend.
  24. Whip cream in large bowl to soft peaks.
  25. Fold in mango mixture.
  26. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  27. Spread mango mousse over cake.
  28. Place second cake layer atop mousse.
  29. Press lightly.
  30. Wrap tightly with plastic and refrigerate at least 4 hours.
  31. (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
  32. Whip cream until soft peaks form.
  33. Add sugar and liqueur and beat until firm peaks form.
  34. Release pan sides.
  35. Transfer cake to platter.
  36. Frost top and sides of cake with whipped cream mixture.
  37. Press almonds onto sides.
  38. Garnish top with mango slices.
  39. Brush mango with reserved puree.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a