Mango Raspberry Mousse Cake is a perfect dessert that combines the delicious tropical flavor of mango and the sweet tartness of raspberries. This dessert is light and elegant, making it an ideal choice for summer. The contrast of textures from the creamy mousse to the pistachio cake and pistachio crunch adds a new dimension to this delightful dessert.
A healthier mousse cake
This is a healthier recipe than most desserts because it requires less sugar due to the high amount of fruits used. So, you can indulge in this sweet treat without feeling too guilty. We encourage you to give this Mango Raspberry Mousse Cake a try and savor the deliciousness it offers.
How to prepare Mango Raspberry Mousse Cake
To make this mouthwatering fruity dessert, first prepare the pistachio sponge cake and raspberry sauce. Then, make the white chocolate pistachio crunch layer by melting chocolate and cream together and adding chopped pistachios. Spread it over the pistachio cake and chill.
Prepare the raspberry mousse by whipping cream and mix with the raspberry sauce and gelatin mixture, and pour over the white chocolate layer. Refrigerate for 30 minutes.
Start preparing the mango mousse, by blending mango with sugar. Dissolve gelatin and mix with the mango puree. Fold whipped cream into the mango mixture and pour over the raspberry mousse layer. Refrigerate for at least 4=6 hours to set. Finally, prepare raspberry jelly, pour it over the top, and refrigerate for another 2-3 hours before serving.
Serve chilled and enjoy the refreshing taste of this Mango Raspberry Mousse Cake. It’s perfect for any occasion, especially during summer when fresh fruits are in abundance.
How to turn this Mango Raspberry Mousse Cake into a No-Bake Dessert
For those who prefer a no-bake dessert, this recipe can easily be adapted to fit their needs. With the exception of the pistachio cake base, there is no need to bake anything else. Instead, a cookie crust can be used to achieve the same result. Moreover, if you substitute the small amount of flour used in the cake with a gluten-free alternative, this dessert can be transformed into a gluten-free treat.
Mango Raspberry Mousse Cake is a delicious and refreshing dessert. With its layers of moist pistachio cake, white chocolate and pistachio crunch, fruity raspberry mousse, and tangy mango mousse, this cake is sure to impress your guests. While it may take some time and effort to prepare, the end result is definitely worth it. So why not give this recipe a try and indulge in a decadent and delightful dessert that will leave everyone wanting more! If you do, don’t forget to share the recipes with me on Instagram. I love seeing how it turns out for you.
Other raspberry mousse recipes you may like to try
If you enjoy this kind of fruity desserts, you can also try making these Chocolate Raspberry Mousse Domes. These elegant, individual-sized desserts are perfect for a special occasion or a romantic dinner for two.
This White Chocolate Raspberry Mousse Cake combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.
This Raspberry Coconut Mousse Cake is a light and refreshing dessert. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate and almonds crunch, a coconut mousse with fresh raspberries inserted and raspberry jelly on top.
For other mousse recipes check our full collection of Mousse and Mirror Cakes.
YOU MAY ALSO LIKE:
No-Bake Ombre Berry Cheesecake
Berry Charlotte Cake
No-Bake White Chocolate Strawberry Mousse Cake
Mango Raspberry Mousse Cake
Ingredients
Pistachio Cake
- 2 eggs
- 1/3 cup (70g) sugar
- 2/3 cup (70g) roasted pistachios , ground
- 1 tbsp (10g) all-purpose flour
- 1 tbsp (15g) butter , melted
White Chocolate Pistachio Crunch
- 2 oz (60g) white chocolate
- 1 tbsp (15g) whipping cream
- 1/2 cup (50g) roasted pistachios , chopped
Raspberry Mousse
- 10 oz (300g) fresh or frozen raspberries
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30g) cold water
- 7 oz (200g) whipping cream (35% fat) , chilled
Mango Mousse
- 10 oz (300g) mango , puree
- 1/4 cup (50g) sugar
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30g) cold water
- 7 oz (200g) whipping cream (35% fat) , chilled
Raspberry Jelly
- 4 oz (120g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1/2 tsp (2g) gelatin powder
- 1 tbsp (15ml) water
Instructions
Prepare the pistachio cake.
- Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
- In a large bowl add eggs and sugar. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
- Gradually fold in ground pistachio, flour and in the end incorporate melted butter.
- Pour the batter into the prepared pan and bake for about 15-17 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
- Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.
Prepare raspberry sauce.
- It needs time to cool before preparing the raspberry mousse. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Add the gelatin over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature while you prepare the rest.
Prepare white chocolate pistachio layer.
- Place chocolate and cream into a small heatproof bowl and melt over bain-marie. When melted remove from heat and add chopped pistachio.
- Use a 8 inch (20cm) cake ring to cut the edges of the cake.
- Line the cake ring with acetate sheet and place the ring on the serving platter. Add the pistachio cake. Spread chocolate pistachio over the cake and set aside or refrigerate until you prepare the mousse.
Prepare raspberry mousse.
- Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined. Pour over the set white chocolate layer over the cake. Refrigerate for 30 minutes.
Prepare mango mousse.
- Peel mango and cut into slices. Blend using a vertical blender until puree. Add sugar and mix to combine.
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over mango puree.
- Whip the chilled whipping cream until soft peaks form. Add the mango mixture and mix until well combined. Pour over the raspberry mousse.
- Refrigerate for about 4 hrs or overnight to set.
Prepare raspberry jelly.
- Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
- Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature and poor over the mango mousse.
- Refrigerate for 2-3 hours to set before serving.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi What a great recipe. Looks so good ,I would like to try it. Do you think that i can use wax paper instead of acetate sheet or any alternative to that?
Thanks a lot
Hi NK.
Yes, you can use wax paper.
Instead of using pistachios can I use hazelnuts or Almonds?
Hi Angie.
Sure…any nuts you like best.
Hello Ella can you please tell me the bloom amount in your gelatin powder? Is it 200 or 150 bloom? Thank you
Can this cake be made 2 days before serving it ? I want to make this for Christmas and wanted to make it 2 days before.
how far in advance can this be made
Hi mouth watering looking cake want to try can i use mirror glaze to cover the cake and can we travel 2 hours driving with cake ??? Thank you
You can travel it as long as you’ve got a really cold cooler setup for doing it in. I used a dry towel on the whole bottom of the cooler to stop everything from moving around. Leave the extra towel length evenly open on each end. Then put a bunched hand towel about 4in away from cake itself on the same side of where the bottles are going to be placed. Don’t roll these towels there a safety to stop anything that could roll next to them. I use frozen 1 litter bottles of water single layer on each widest end of the cooler. Put as many as you can fit side by side. Take the excess towel length and put it over the bottles tucking it under the bottles closest to the cake locking them in so they can’t roll around on you. It also keeps the moisture down in the cooler from effecting any cake.
With putting on any type of chocolate based mirror glazing it’s a NO when it comes to cakes that have any moisture. It slides off and won’t mirror. Leaving a big mess ruining your cake.
☺️ I know this was a long winded answer but hope this helps still.
I know your post was from quite some time ago.
This was a lovely recipe. The only thing is that you need to refrigerate the raspberry mousse for longer than 30 minutes. When I added the mango mousse is fell into the middle of the raspberry mousse so I didn’t get the layers on the outside. I also substituted passionfruit jelly on top for a tropical taste.
Lovely recipe – will make again.
Thanks for a recipe, very good recipe!
I would like to know what the pan measurements you used for this recipe, e.g. a 8×6 inch pan
Hello Victoria ☺️ I baked it in a 81/2 inch round spring form pan. Leveled it when cool. Then used the next size down 8inch spring form pan. I used the detached base with a cut a piece of parchment so it doesn’t stick to the cake to size it. Using the outer locked 8inch pan with the acetate liner to assemble the cake into it.
This is the easiest mousse recipe I’ve found and it taste so good. Thanks for posting it! I even tried it with Passion Fruit puree, you don’t need as much passion fruit bc its so flavorful and a little more sugar. So good!
Hi and thank you for the great recipe. I love that you create things with regular basic appliances. Seriously, why is everyone trying to push the $650 horizontal mixer? Anyway, I just wanted to get your advice. I followed your direction pretty much to the letter and used a scale to measure all ingredients. The cake, raspberry mousse and raspberry sauce came out correctly. The mango mousse; however, dropped and sagged as soon as I removed the plastic. The only deviations I made from your recipe was that I used thawed frozen mangoes, and I had to triple the raspberry sauce recipe because there wasn’t enough to cover the top entirely. Thanks again.
Hi – would this work for the interior of a Charlotte Russe cake? Thank you!
This Mango Raspberry Mousse Cake was beautiful and came together just fine. But no one liked the Mango layer. I wonder what other yellowish fruit could be substituted…pineapple perhaps or peaches? I’ve made both your Winter Cake and your Apple Walnut Caramel Cake and both were outstanding.
first of all your site is the best ever!
I made this cake and they all told me that this was the best cake ever they ate, so there you go, you are the best!
This week I am making the walnut caramel mirror cake, this one looks absolutely beautiful
I made this today for my husband b’day tomorrow, but I don’t think, the gelatine quantity is enough. It still is jiggly, if it does not set, what should I do ?? It’s in the fridge for almost 5hrs now.
Hi, I love your recipes, I tried quite a few of them. I got a question to ask, quite a few friends ask me to make raspberry mango cake, but they have diabetes, can I change caster sugar to Stevia sugar or Xylitol? And if can is it the same amount?
Thanks
Thank you soooo much for this lovely recipe. I love this site of yours. I made it and it came out perfect. It was over in a jiffy. Thanks again for making our occasions special with your dessert recipes. The few other I tried have also turned out great. Cant wait to try them all 😀
Where do you get the adjustable ring from?
Hi! I usually make a strawberry mousse cake, but this cake looked beautiful! The cake takes a couple of days to make, so plan ahead. I found the mango layer too soft and flimsy. I’m thinking that maybe a little more gelatine would work?? I’ll make this again for sure. Thanks for sharing!
Made this fabulous cake and it was delicious, beautiful, and despite all the cream it felt light compared to flour and egg heavy cakes. I’m not a skilled baker but this came out looking professional. Based on other comments I added extra gelatin to each mousse layer (1.5 times what was suggested) and also added Dr. letter Sahnesteif whipped cream stabilizer to be sure they would not collapse. Remember to chill your bowl and beaters before whipping cream. I set layers in fridge according to the recipe or even longer. It held up perfect. Also used fine sweet white rice flour instead of wheat to make the base gluten free. All worked great and there was no flavor or texture impact from increasing the gelatin. this is a wonderful special occasion cake I will definitely make again. it took us two days to eat it and I did notice that it was shorter the second day having condensed slightly so I would not make ahead of the day you plan to serve it. Finally, it took one mango to get 10 oz pureed. I didn’t know and bought four! Thanks for this great recipe.
Hi,
Thanks for a great recipe! I’ve made it 3 times. It looks and taste amazing. I followed the recipe except that I need more gelatin powder than what the recipe said. So instead of 1/2 tbs, I have to use 1 tbs for each kind of mousse otherwise it collapse (happened to my 1st one)
Can i make this cake in advance and freeze it?
Can parchment paper be used?
Fabulous receipe. Made this yesterday. Turned out yummy
Well…. I made this dessert as individual entremets. I must say I’d stick with a jaconde next time and dump the pistachios. Just too odd a flavor for the raspberry and mango mousse. It was certainly beautiful, bur just not worth the trouble. Can’t load my photo, but individual entremets are super easy to serve and won’t look torn up when serving.