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“description”:”This eggless mango mousse cake from Bake With Neetu combines fresh mango puree and light whipped cream layered on a soft vanilla sponge for a stunning no-bake dessert that is gluten-free and free of refined sugar.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless mango mousse cake, no bake mango cake, gluten free mango dessert, eggless mousse cake, mango sponge cake”}
Mango Mousse Cake – Eggless Mango Mousse Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A stunning, eggless mango mousse cake made with real fruit and wholesome ingredients that is as beautiful to look at as it is delicious to eat.
Why You’ll Love This Recipe
This Eggless Mango Mousse Cake is a dreamy, cloud-light dessert that brings together the tropical sweetness of fresh mangoes with a silky, airy mousse layered over a soft vanilla sponge. Whether you are celebrating a special occasion or simply treating yourself, this cake is guaranteed to impress with every single bite.
Mangoes are rich in vitamin C, vitamin A, and natural antioxidants that support immunity and skin health, making this indulgent dessert far more nourishing than it looks. With no eggs and no refined sugar, this recipe fits beautifully into a wholesome, mindful approach to baking without sacrificing any of the flavor or elegance.
- ✅ It is completely eggless, making it a wonderful option for vegetarians and those with egg allergies who still want a show-stopping celebration cake.
- ✅ Made with fresh mangoes, this cake delivers natural fruit sweetness along with vitamins, minerals, and antioxidants in every luscious layer.
- ✅ The non-dairy whipping cream keeps this dessert light on the stomach while still delivering that luxurious, melt-in-your-mouth mousse texture you will absolutely love.
- ✅ With simple, real food ingredients and no protein powder or artificial additives, this cake aligns perfectly with Neetu Sirigiri signature style of clean, honest, high-quality baking.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Mousse Layer
- • 3/4 cup mango chopped — fresh or frozen works
- • 1/4 cup sugar — adjust to mango sweetness
- • 1 cup non dairy whipping cream — must be cold
- • 1 tsp mint essence — brightens mango flavor
- • 1/2 tsp gelatin + 1 tbsp water — sets the mousse firm
Base and Jelly Layer
- • 6 inch vanilla sponge cake — eggless base layer
- • 3 tbsp mango gelatin — glossy top layer
- • 1 cup water — dissolves the gelatin
Substitutions
| Ingredient | Swap |
|---|---|
| non dairy whipping cream | coconut cream chilled overnight |
| sugar | maple syrup or coconut sugar |
| mint essence | vanilla extract or rose water |
How to Make It — Step by Step
Bloom Gelatin
Mix gelatin with 1 tbsp cold water and let it sit for 5 minutes until it swells, then microwave 10 seconds to dissolve.
Make Mango Puree
Blend chopped mango with sugar until smooth, then stir in dissolved gelatin and mint essence.
Whip and Fold
Whip cold non dairy cream to soft peaks, then gently fold in the mango puree until combined and airy.
Layer the Cake
Place sponge cake in a 6 inch ring mold, pour mousse on top, smooth it out, and refrigerate for 2 hours until set.
Add Mango Jelly Top
Dissolve mango gelatin in 1 cup hot water, cool to room temperature, pour over set mousse, and chill 1 more hour before unmolding.
Tips for the Best Result
Use sweet, ripe Alphonso or Kesar mangoes for the best flavor and natural sweetness, which means you can reduce added sugar if needed.
Always sprinkle gelatin over cold water and let it sit for 5 minutes before warming it gently. Do not boil gelatin or it will lose its setting power.
Let each layer set in the refrigerator for at least 30 minutes before adding the next layer so you get clean, defined layers in your finished cake.
How to Store
Frequently Asked Questions
Yes, fresh mango pulp works perfectly and gives the mousse a smoother, creamier texture.
Yes, you can replace gelatin with agar agar in equal quantity for a fully vegan version.
You can skip mint essence or replace it with vanilla essence for a more classic mango flavor.
Yes, a store bought 6 inch vanilla sponge cake works well if you do not have time to bake one from scratch.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 3/4 cup mangos chopped
- → 1/4 cup sugar
- → 1 cup non dairy whipping cream
- → 1 tsp mint essence
- → 1/2 tsp gelatin
- → 1 tbsp water
- → 6′ inch vanilla sponge cake
- → 3 tbsp mango gelatin
- → 1 cup water
Instructions
- 1. Mix gelatin with 1 tbsp cold water and let it sit for 5 minutes until it swells, then microwave 10 seconds to dissolve.
- 2. Blend chopped mango with sugar until smooth, then stir in dissolved gelatin and mint essence.
- 3. Whip cold non dairy cream to soft peaks, then gently fold in the mango puree until combined and airy.
- 4. Place sponge cake in a 6 inch ring mold, pour mousse on top, smooth it out, and refrigerate for 2 hours until set.
- 5. Dissolve mango gelatin in 1 cup hot water, cool to room temperature, pour over set mousse, and chill 1 more hour before unmolding.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this luscious Mango Mousse Cake a try and let it be the showstopper at your next celebration. Share your creation on Instagram and tag @bakewithneetu so Neetu can cheer you on!
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