Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake

Watch the video for this recipe:

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.

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 it out, enjoy!


Related Posts:
No-Bake Ombre Berry Cheesecake
Berry Charlotte Cake
No-Bake White Chocolate Strawberry Mousse Cake



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  • Makes about 10-12 servings
  • 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
  1. Prepare pistachio cake. Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
  2. In a large bowl add eggs and sugar. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
  3. Gradually fold in ground pistachio, flour and in the end incorporate melted butter.
  4. 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.
  5. Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.
  6. 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.
  7. 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.
  8. 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.
  9. Use a 8 inch (20cm) cake ring to cut the edges of the cake.
  10. 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.
  11. 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.
  12. Prepare mango mousse. Peel mango and cut into slices. Blend using a vertical blender until puree. Add sugar and mix to combine.
  13. 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.
  14. Whip the chilled whipping cream until soft peaks form. Add the mango mixture and mix until well combined. Pour over the raspberry mousse.
  15. Refrigerate for about 4 hrs or overnight to set.
  16. 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.
  17. 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.
  18. Refrigerate for 2-3 hours to set before serving.
Mango Raspberry Mousse Cake -1
Mango Raspberry Mousse Cake -2
Nutrition facts 1 Serving out of 12 - Calories:305, Fat:18.9g, Saturated Fat:9.1g, 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
On July 24, 2018 at 09:50 am, NK said...
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.

On September 13, 2018 at 07:59 pm, angie said...
Instead of using pistachios can I use hazelnuts or Almonds?

Hi Angie.

Sure...any nuts you like best.

On October 30, 2018 at 05:11 pm, Sarah said...
Hello Ella can you please tell me the bloom amount in your gelatin powder? Is it 200 or 150 bloom? Thank you
On December 22, 2018 at 10:57 pm, Marina said...
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.
On January 05, 2019 at 09:51 pm, Glenna said...
how far in advance can this be made
On January 20, 2019 at 11:07 pm, Isha said...
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
On January 21, 2019 at 02:39 am, Maggie said...
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.
On February 12, 2019 at 01:32 am, Santa said...
Thanks for a recipe, very good recipe!
On March 22, 2019 at 01:04 pm, Victoria said...
I would like to know what the pan measurements you used for this recipe, e.g. a 8x6 inch pan
On April 12, 2019 at 08:49 am, Tara said...
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!
On June 21, 2019 at 01:19 pm, John C said...
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.
On August 02, 2019 at 02:11 pm, Philip said...
Hi - would this work for the interior of a Charlotte Russe cake? Thank you!
On October 02, 2019 at 03:06 pm, Sharon of Piedmont, NC said...
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.
On October 28, 2019 at 12:33 am, Elske said...
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
On April 20, 2020 at 09:00 pm, Christine Cooray said...
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.
On May 12, 2020 at 05:21 pm, Lu said...
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
On May 26, 2020 at 04:16 am, Sayeeda said...
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 :D
On July 21, 2020 at 12:07 am, Eliza said...
Where do you get the adjustable ring from?
On July 23, 2020 at 08:41 am, Jill said...
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!
On September 04, 2020 at 01:29 am, Beedee said...
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.
On September 25, 2020 at 01:52 pm, Apikanya said...
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)
On May 10, 2021 at 05:12 pm, Aishwarya said...
Can i make this cake in advance and freeze it?
On June 19, 2021 at 03:03 pm, Sabrina said...
Can parchment paper be used?

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