Rating: 5.00
(6)

Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

Except for the pistachio cake at the base, for the rest there is absolutely no baking involved,  so you can easily adapt this to a no-bake dessert, using a cookie crust instead. Also if you replace the small amount of flour used in the cake this dessert can easily be transformed into a gluten-free dessert.
Mango Raspberry Mousse Cake slice

Due to the high amount of fruits used for this dessert, the recipe didn’t require large amount of sugar which makes it quite a healthy dessert I could say 🙂 Hope you will try this Mango Raspberry Mousse Cake and enjoy!

Mango Raspberry Mousse Cake with Fresh Raspberries

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Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake

5 from 6 votes
Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.
Servings 12 servings
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr

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 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 so it has 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 gelatine 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.

Nutrition

Serving: 1gSugar: 25.4gCholesterol: 69mgCalories: 305kcalSaturated Fat: 9.1gFat: 18.9gProtein: 5.7gCarbohydrates: 31.9g
Calories: 305kcal
Course: Dessert
Cuisine: American
Keyword: mango mousse, mango raspberry mousse cake, mousse cake. raspberry jelly, raspberry mousse
Nutrition facts 1 Serving out of 12 Calories: 305, Fat: 18.9g, Saturated fat: 9.1g, Unsaturated fat: , Carbohydrates: 31.9g, Sugar: 25.4g, Fiber: 3.7g, Protein: 5.7g, Cholesterol: 69mg, Sodium 78mg 3%, Vitamin D 3mcg 16%, Calcium 62mg 5%, Iron 1mg 5%, Potassium 258mg 5%, daily percent values are based on a 2000 cal diet,

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.

Join the Conversation

  1. NK Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      Hi NK.

      Yes,  you can use wax paper.

  2. Instead of using pistachios can I use hazelnuts or Almonds?

    1. Ella-HomeCookingAdventure Author says:

      Hi Angie.

      Sure…any nuts you like best.

  3. Sarah Author says:

    Hello Ella can you please tell me the bloom amount in your gelatin powder? Is it 200 or 150 bloom? Thank you

  4. Marina Author says:

    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.

  5. Glenna Author says:

    how far in advance can this be made

  6. Isha Author says:

    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

  7. Maggie Author says:

    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.

  8. Santa Author says:

    Thanks for a recipe, very good recipe!

  9. Victoria Author says:

    I would like to know what the pan measurements you used for this recipe, e.g. a 8×6 inch pan

  10. Tara Author says:

    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!

  11. John C Author says:

    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.

  12. Philip Author says:

    Hi – would this work for the interior of a Charlotte Russe cake? Thank you!

  13. Sharon of Piedmont, NC Author says:

    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.

  14. Elske Author says:

    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

  15. Christine Cooray Author says:

    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.

  16. Lu Author says:

    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

  17. Sayeeda Author says:

    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 😀

  18. Eliza Author says:

    Where do you get the adjustable ring from?

  19. Jill Author says:

    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!

  20. Beedee Author says:

    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.

  21. Apikanya Author says:

    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)

  22. Aishwarya Author says:

    Can i make this cake in advance and freeze it?

  23. Sabrina Author says:

    Can parchment paper be used?

  24. Saritha D’Souza says:

    Fabulous receipe. Made this yesterday. Turned out yummy

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