Eggless Mango Mousse Cake (Creature Power theme)

Mangoes are in season and Eggless Mango Mousse is an equitable cool dessert to turn your hot days fruitful and sweet. This ineffable velvety, light and extremely creamy dessert will make your guests crave for more.
An easy to make dessert that can be made ahead of time was a smash-hit on my son's birthday! Well, who doesn't love sweet mangoes? My entire family and friends craves and relishes this tropical flavored sweet course.

My 1st guest post for Sowmya of Tuma's Tongue Treats was this "Eggless Mango Mousse" which initiated me to enter blogosphere. This Mango Mousse was adorned with white chocolate and fresh blueberries, blackberries and mint.  For more pictures please click here.

I inherited this recipe from my cousin 13 years back, when she shared this dessert for a potluck. I was quite impressed with the glaze effect and its sapidity. Needless to say, this recipe taste better than the store bought ones and it's our family favorite dessert. 

For this Birthday cake I layered the bottom with white sponge cake baked a day in advance. Sliced the cake horizontally into 2 and leveled it. I also doubled the mango mousse recipe for 2 round 8" springform pans. One for the main and the other was cut into 3 petite round mango mousse cakes for the "Wild Kratts - Creature Power" themed cake. A perfect blend of both sweet and slightly sour taste of this mango mousse truly tastes heavenly. 

cook TIME

Category: Dessert
Cuisine: International
Level: Easy
Yields: 8" round springform pan

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 169
% Daily Value *
Total Fat 11 g16 %
Saturated Fat 6 g31 %
Monounsaturated Fat 3g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 30mg10 %
Sodium 90 mg4 %
Potassium 54 mg2 %
Total Carbohydrate 17g6 %
Dietary Fiber 0 g1 %
Sugars 9 g
Protein 3 g6 %
Vitamin A8 %
Vitamin C0 %
Calcium4 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

1. Sour cream or yogurt - 8 oz 
2. Cream cheese - 8 oz 
3. Agar agar - 5 tsp (powder) or Gelatin - 3 sachets
4. Mango pulp - 1 can (1 Lb /14 oz) - used Alphonso Mango pulp
5. Water - 1 cup 
6. Sugar - 1/4 cup

7. White sponge cake - 1 (optional)
1. Sprinkle agar agar to a cup of water in a small saucepan.
2. Gently whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over (just turn off when the mixture starts to bubble). 
3. After the mixture has dissolved, add sugar and mix well for it to dissolve thoroughly. Now remove from heat and allow it to cool to room temperature. 
4. In a large bowl strain the mango pulp (if using fresh mango pulp) and mix the sour cream and cream cheese to blend well using hand blender in low speed.
5. Pour the agar agar and sugar mixture to the above and blend again to incorporate well without lumps.
6. Transfer the mousse to any container you want to serve with. If you would like to add a layer of cake, please do it now and then pour in your mousse and refrigerate to set for minimum of 4-6 hours. 

7. Serve chilled !


1. You may reserve about 1 tablespoon of mango pulp to use it to decorate before or after refrigerating. Using a medicine syringe or small spoon, leave drops of mango pulp randomly. Using a tooth prick you may swirl them or spread it lightly using an offset spatula. 

2. For the birthday cake, I used a white chocolate bar and a vegetable peeler to shave the tiny swirls. Its super easy and can be done few days ahead like I did. 
3. Temper white chocolate and pipe your favorite design on parchment paper. You may also spread the chocolate into a thin sheet and cut in any shape before it cool completely. 
4.  If time is limited, and you can't pipe the name on your favorite cake, use a bar chocolate and carve out the name at the back using chopstick or carving tool if you have.  I used yellow food color and brushed the white chocolate before carving it. 
5. For easy and elegant individual mango mousse, pour the mouse in a cup and set it in an angled position in the refrigerator. Serve immediately with whipped cream. 
If you want an elaborate decoration, I would suggest you to freeze the mousse for 2-3 hours to avoid melting. Enjoy decorating!
  • You may substitute agar-agar with 3 sachets of unsweetened gelatin. Read the instructions given on the box to dissolve the gelatin with a cup a water. 
  • I have doubled this recipe and used 8" spring-form pan lined with wax paper to set the cake with clean edges.
  • If you want your mango mousse cake to be set on the table for long period I would highly recommend you use a plastic acetate strip to prevent it from melting due to the pricking hot weather.
  • Calorie health freaks, you don't miss relishing this tempting delicacy. Treat yourself with a tiny piece after a heavy workout. 
  • Have fresh mangoes handy? Lucky you! Go for it please. Remember to puree and sieve it. 


  1. This is such a marvellous post. Thanks for those mentions dear. Absolutely stunning

  2. Mango mousse looks absolutely stunning. Jaw dropping pictures. Can't wait to try at home. Amazing job Amudha!

  3. Thank you for the wonderful recipe. Turned out really nice. Next time, i will also layer the cake. Nonetheless, came out very nice. Thanks again!

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