Mango Mousse Cake Delight Recipe

Name: Mango Mousse Cake Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sponge Cake Base; 7 tablespoons confectioner's sugar; 3 1/2 tablespoons vegetable oil (i.e. canola); 4 tablespoons water; 2 large eggs, separated; 1/2 teaspoon vanilla; 1/2 cup All Purpose Flour; 1 tablespoon Cornstarch; 1 1/4 teaspoons Baklng Powder; Mango Mousse and Mango Mirror; one 3 ounces Mango or Peach Jello Box; 4 ounces Cool Whip (regular, not reduced fat); 1 1/2 cups Mango Pulp (Indian store, about 1/2 of a 30oz can); 4 tablespoons Condensed milk; 1/2 cup Hot Water; 3/4 cup Mango Juice (or pulp); 1 tablespoon Water; 1/2 teaspoon Lemon Juice; 1/2 tablespoon unflavored gelatin; 1-2 mangoes, chopped (optional)

Bake this irresistible Mango Mousse Cake Delight at home. Made with sugar, vegetable oil, water and eggs. Easy step-by-step instructions included.

This Mango Mousse Cake Delight relies on simple, everyday ingredients such as sponge cake base, confectioner's sugar, vegetable oil (i.e. canola) and water. It comes together quickly and makes 4 servings, at about 465 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Mango Mousse Cake Delight delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Sponge Cake Base
7 tablespoons confectioner's sugar
3 1/2 tablespoons vegetable oil (i.e. canola)
4 tablespoons water
2 large eggs, separated
1/2 teaspoon vanilla
1/2 cup All Purpose Flour
1 tablespoon Cornstarch
1 1/4 teaspoons Baklng Powder
Mango Mousse and Mango Mirror
one 3 ounces Mango or Peach Jello Box
4 ounces Cool Whip (regular, not reduced fat)
1 1/2 cups Mango Pulp (Indian store, about 1/2 of a 30oz can)
4 tablespoons Condensed milk
1/2 cup Hot Water
3/4 cup Mango Juice (or pulp)
1 tablespoon Water
1/2 teaspoon Lemon Juice
1/2 tablespoon unflavored gelatin
1-2 mangoes, chopped (optional)

1
["SPONGE CAKE BASE:
2
Preheat the oven to 350 degrees.
3
Grease the bottom of a 9 inch springform pan. Do not grease sides.
4
Sift the cornstarch + flour + baking powder + icing sugar (yes, it's correct) into a mixing bowl.
5
Beat the egg whites till they stand in soft peaks & keep aside.
6
Lightly beat the oil + water + yolks + vanilla together & stir into the dry ingredients.
7
Beat until smooth. Fold the whites gently into the yolk mixture.
8
Turn into pan & bake for about 20 minutes or until well risen & golden brown. Leave in tin for 10 minutes, then unmold onto a cooking rack. Wash, dry and regrease same springform pan (but it may look even nicer if you use an 8 inch pan since cake shrinks a bit). Place cake back in pan, then pour mango mousse.", "MANGO MOUSSE:
9
Mix the jello with the 1/2 cup hot water. Let cool (but do not let it jell). In a separate container, mix the 1 1/2 cup mango pulp with the 4 tbsp condensed milk (not evaporated milk but the sweet version), and then pour into cooled jello mixture (make sure it has c ooled). Mix and add the cool whip. Whip until it's all blended. I like to use my stand alone mixer to do so. Pour onto cake base, and then place in the freezer until it is set. You want the top set so that when you pour the mango mirror, it does not mix with the mousse.", "MANGO MIRROR:
10
Place lemon juice and and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft. Put the 3/4 cup mango juice (or pulp) into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water. When mixture is syrupy, pour over mango mousse. Place in freezer overnight or for a few hours.", "FINAL PRODUCT:
11
Remove mango mousse cake from freezer again. To serve, wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the mango mirror to separate it from the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Place cake back in fridge until it is defrosted or leave it outside about 2-3 hours prior to serving Optional - Cut 1 or 2 mangoes into slices or whatever shape you want and place on top of mirror in a decorative manner. I am not too good at that (as shown on picture) but maybe you can do a better job than I. Slice cake in wedges and serve in upright slices."]

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Sponge Cake Base, 7 tablespoons confectioner's sugar, 3 1/2 tablespoons vegetable oil (i.e. canola), 4 tablespoons water, and more.

Yes, Mango Mousse Cake Delight falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
465 kcal
Category
Baking & Desserts

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