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    Susan Brings Dessert » Recipes » Cake Recipes

    Mango Mousse Cake (No Egg or Gelatin)

    Published: Sep 24, 2023 · Modified: Apr 22, 2024 by Susan Gravatt · This post may contain affiliate links · 14 Comments

    43 shares
    Jump to Recipe

    Want to make mousse but don't want to deal with eggs or gelatin? This creamy mango mousse cake recipe achieves the lightness of mousse without egg whites, egg yolks, or unflavored gelatin. Instead, like my no-bake mascarpone cheesecake, this cake relies on mascarpone for thickness and whipped cream for a soft mouth-feel.

    mango mousse cake, sitting in a Biscoff crust on top of a wooden cake stand with a grey background

    I include my trials and errors here to make it super easy for you to recreate this mango cake, which is perfect for mango season or any time of year, really. It's a flavorful and impressive treat that is perfect for eating on a special occasion or cooling down for a perfect summer dessert.

    🥭 Looking for more mango desserts? Try out my mango buttercream, which is the perfect pairing for this mango cupcake recipe! And I use a variation of that frosting on this mango coconut cake, which is decadent but surprisingly simple in its steps and ingredient list.

    And if you're a mascarpone lover like I am, you'll also appreciate these other recipes that use this super creamy ingredient!

    • Mascarpone chocolate mousse - This recipe uses just a few ingredients and is easy to prep in advance. Plus, customize it with your favorite fruits, chocolate shavings, or whatever your heart desires. 🍫
    • Lemon blueberry mascarpone cake - Berries and lemon pair so nicely with the rich mascarpone frosting on this layer cake. 🍋 🫐
    • Strawberry Mascarpone Cheesecake - An indulgent texture alongside juicy strawberries is a winning combo in this dessert. 🍓
    Jump to:
    • Tips for Working with Mascarpone
    • Ingredients for this Delicious Mango Mousse Cake
    • Biscoff Crust for Fresh Mango Mousse
    • Easy Steps for Making Mango Puree 
    • Making Mango Mousse Filling
    • FAQ for this Mascarpone Dessert 
    • Tips for a Successful, Delicious Cake
    • More Dessert Ideas
    • Mango Mousse Cake (No Egg or Gelatin)

    Tips for Working with Mascarpone

    Mascarpone has a tendency to split when mixed with other ingredients that are different temperature. 

    If your mascarpone is very cold and heavy cream is room temperature, or vice versa, your mixture could split.

    Here, I worked with cold mascarpone and heavy cream.

    I also popped the bowl of my stand mixer into the refrigerator so it chilled while I worked on other parts of the recipe. Alternatively, if you're low on refrigerator space, add ice to your mixing bowl and wipe it dry before using.

    Either way, a chilled mixing bowl helps the mascarpone and heavy cream whip together more easily when creating the mango mousse.

    Ingredients for this Delicious Mango Mousse Cake

    ingredients for mascarpone frosting
    freeze dried chunks of mango
    overhead image of mango filling

    The full list of ingredients is in the recipe card below. Here are some highlights. And instead of using cake tins or cake pans, you'll be putting these ingredients into a springform pan.

    • Mascarpone - This Italian cream cheese is high-fat, with a smooth, creamy texture. It's somewhat similar to American cream cheese but noticeably softer and less tangy. I have used both the Trader Joe's brand of mascarpone as well as what Belgioioso makes, which I see in many grocery stores. 
    • Heavy whipping cream - Some no-bake cheesecakes and mousses rely on gelatin to thicken the filling and help it set up. Instead, this dessert uses whipped cream. When beaten, this ingredient adds volume and airiness.
    • Mango filling - By cooking mangos on the stovetop and then using a food processor or immersion blender, we create a mixture similar to mango purée. I like adding all of the fruit, including the mango pulp, to my filling. You can use fresh fruit or frozen here.
    • Biscoff cookie crumbs - This ingredient, combined with melted butter, forms a sturdy base to hold the filling.
    mango mousse cake, sitting in a Biscoff crust on top of a wooden cake stand with a grey background

    Biscoff Crust for Fresh Mango Mousse

    I have a full blog post about making Biscoff crust here but have included the highlights below. The full steps are in the recipe card below, too.

    Add all crust ingredients to a food processor. Grind cookies into a fine, crumb-like texture, which will resemble wet sand.

    Line a springform pan with a 9-inch round of parchment paper before pressing the crumb mixture into the bottom of the pan and slightly up its sides.

    overhead image of a springform pan, lined with parchment paper
    pile of Biscoff cookie crumbs in a 9" springform pan lined with parchment paper

    Easy Steps for Making Mango Puree 

    ingredients for mango filling

    While you can buy mango curd or jam and use that instead, making your own filling from fresh mangos is simple.

    Add freshly diced mangoes or frozen mango chunks to a small pot on the stove, over medium heat. Let cook for 5 minutes, stirring every minute or so as mango juices release.

    chunks of mango in a pot with a wooden spoon

    Add lemon juice, sugar, and salt to pot and let it cook over medium-low heat for 15-20 more minutes, bubbling gently. Mango will become very soft, similar to the texture of cooked apples. 

    Let mango fully cool before adding to a food processor, blender, or using an immersion blender in the pot and setting it aside in a separate bowl.

    overhead image of mango filling in a pot, next to an immersion blender

    Making Mango Mousse Filling

    Retrieve your chilled bowl from the refrigerator or empty out the ice in it and wipe it dry.

    In your mixing bowl or bowl of a stand mixer, beat your cold mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract on a slow speed initially for 1 minute as you see soft peaks form. Then once everything is incorporated, increase to medium-high speed for 2 minutes.

    bowl of ingredients for mascarpone cheesecake recipe, including powdered sugar, heavy cream, and mascarpone, unmixed

    Next, once your mango filling has medium stiff peaks, gently fold your cooled mango mixture into the bowl with a rubber spatula.

    bowl of mango buttercream

    Evenly spread the filling into the prepared crust and smooth the top with a spatula.

    spreading mango filling into springform pan

    Refrigerate the mango mousse for at least 4 hours, or until set. Because you're working with cold ingredients from the beginning, the filling will be somewhat firm as soon as it goes into the pan. But it does become thicker with a few hours in the refrigerator.

    Once the mango dessert has set, remove it from the refrigerator and gently slide it from the cake pan .

    mango mousse cake sitting on the grey base of a springform pan with parchment paper beneath it
    mango mousse cake sitting on the grey base of a springform pan

    As close to serving time as possible, add powdered sugar, cold heavy cream, and freeze dried mango powder to a cold mixing bowl, mixing on medium high speed until stiff peaks have formed (generally 1-2 minutes).

    Transfer topping to piping bag fitted with tip of your choice and cover top of the cake.

    up-close image of action shot, with piping bag adding mango mousse to top of cake

    FAQ for this Mascarpone Dessert 

    What's the difference between crème fraîche and mascarpone? 

    Crème fraîche and mascarpone are both dairy products. The former has a slightly sour flavor. Mascarpone, on the other hand, is a type of Italian cream cheese with a rich, creamy flavor that lacks the tanginess of crème fraîche.

    What's mango mousse cake made of?

    This creamy mango mousse cake recipe achieves the lightness of mousse without egg whites, egg yolks, or unflavored gelatin, all three of which are common ingredients in traditional mousse.

    Instead, this cake relies on mascarpone for thickness and whipped cream for a soft mouth-feel.

    This recipe uses freeze dried mango powder and pureed mango for fruity flavor.

    Tips for a Successful, Delicious Cake

    overhead image of mango mascarpone cake, sitting on top of a wooden cake stand with a grey background
    mango mousse cake, sitting in a Biscoff crust on top of a wooden cake stand with a grey background and greenery
    • Use a springform pan: This kind of pan allows you to easily remove the mousse cake from the pan without disturbing the crust or filling. Its tall sides also hold all of the filling. If you use a pie crust that's not as deep, your filling may spill over the sides.
    • Choose a sturdy crust: The crust is a tasty component in this recipe, and it's sturdy enough to hold up the filling. You could make a graham cracker crust.
    • Chill time: I recommend giving this cheesecake at least 6 hours of chilling in the refrigerator so that it sets up properly.  
    • Dress it up: Once mousse cake has set, add whatever toppings you'd like! Fresh mangoes, finely diced, or mango slices could make this even prettier.
    • Storage: This dessert will keep well in the refrigerator for about 5 days. Put it in a covered container or use plastic wrap so it doesn't absorb the smell of other foods in your refrigerator. You can even freeze it to enjoy later, though the texture will be a bit different. Let it come to room temperature before serving for softer mouthfeel.

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    Print

    Mango Mousse Cake (No Egg or Gelatin)

    mango mousse cake, sitting in a Biscoff crust on top of a wooden cake stand with a grey background and greenery
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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 6 reviews

    This mango mousse cake has a texture similar to that of mousse without using eggs or gelatin. The recipe uses mascarpone for a creamy mouthfeel and mango puree as well as freeze dried mango powder for tons of mango flavor. Paired with a Biscoff cookie crust, this indulgent dessert is surprisingly easy to make at home.

    • Author: Susan Gravatt
    • Prep Time: 30 minutes
    • Cooling Time: 6 hours
    • Total Time: 6 hours, 30 minutes
    • Yield: 1 9-inch mousse cake 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Scale

    Crust

    • 1 sleeve (240 grams) of Biscoff cookies or graham crackers
    • 6 T (85 grams) unsalted butter, melted
    • 1 T brown sugar
    • ¼ tsp kosher salt

    Mango Puree

    • 10 oz (284 grams) frozen or fresh mango chunks
    • ½ cup (130 grams) granulated sugar
    • 4 tsp lemon juice, bottled or fresh
    • Pinch of salt

    Mousse 

    • 16 oz (450 grams) mascarpone cheese, cold
    • 1 ½ cups (350 grams) heavy cream, cold
    • 1 cup (125 grams) powdered sugar
    • 1 T vanilla extract

    Mango whipped topping 

    • 1 cup (220 grams) cold heavy cream
    • ¾ cup (100 grams) powdered sugar
    • 1 tsp vanilla extract
    • 1.5 (40 grams) oz freeze dried mango powder
    • Optional: 2-3 teaspoon coconut extract

    Instructions

    Crust 

    1. Add your Biscoff cookies, brown sugar, salt, and melted butter to your food processor. Grind cookies [in two batches if needed for a smaller food processor] into a fine, crumb-like texture, which will resemble wet sand.
    2. Line your springform pan with a 9-inch round of parchment paper before using the base of a round glass to evenly press the crumb mixture into the bottom and slightly up the sides of the pan.
    3. Place in the freezer or refrigerator to firm up as you make the filling. 

    Mango Filling

    1. Add mango chunks to a small pot on the stove, over medium heat. Let cook for 5 minutes, stirring every minute or so as mango juices release.
    2. Add lemon juice, sugar, and salt to pot and let it cook over medium-low heat for 16-20 more minutes, bubbling gently. Mango will become very soft, similar to the texture of cooked apples. 
    3. Let mango cool for a few minutes before adding to a food processor, blender, or using an immersion blender in the pot. If you’d like to remove the pulp, put your mango filling through a fine mesh sieve, reserving the smooth pureed mango.

    Mascarpone Filling & Whipped Mango Topping

    1. Using a chilled mixing bowl, beat cold mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on a slow speed initially for 30 seconds. Increase speed to medium for 1 more minute as soft peaks form.
    2. Then, add cooled mango puree and increase to medium-high speed for another minute. 
    3. Evenly spread the mango mousse filling into the prepared crust. Smooth over with a spatula.
    4. Refrigerate mousse cake for at least 6 hours, or until set.
    5. Once set, remove it from the refrigerator and gently slide it from the springform pan onto serving dish.
    6. As close to serving time as possible, add powdered sugar, cold heavy cream, and freeze dried mango powder to a cold mixing bowl, mixing on medium high speed until stiff peaks have formed (generally 1-2 minutes) .
    7. Put in piping bag fitted with tip of your choice and cover mango mousse cake. Serve, and enjoy!

    Did you make this recipe?

    Share a photo and tag @susanbringsdessert — would love to see your creations!

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    About Susan Gravatt

    Susan is a recipe developer and food photographer. She specializes in sharing original dessert recipes and unique buttercream cake designs and tutorials. Her goal is to help readers feel kitchen-confident when they're baking desserts and decorating cakes at home.

    Reader Interactions

    Comments

    1. Anonymous

      October 14, 2023 at 7:16 am

      Very yummy and a very good recipe, now I wanna try this recipe over and over again with different types of fruits! So easy to make it gluten free😊 I made it with gluten free honey gram. It makes a big cake! Even though I didn’t have room for a big cake, I was actually able to make a 6 as well as a 8 inch cake out of it❤️ Thank you 😊

      Reply
      • Susan

        November 09, 2023 at 11:20 am

        Love seeing this review. Thanks so much, and really happy you enjoyed making and eating this! It really is so versatile with different fruits, too.

        Reply
    2. Linda Max

      October 15, 2023 at 8:24 pm

      Wow, this mango mousse cake was a hit in my family! It was super easy to make, and the no-egg or gelatin aspect made it a perfect choice since my daughter is allergic to eggs. The texture was smooth and the taste was divine. Will definitely be making this again!

      Reply
      • Susan

        November 09, 2023 at 11:22 am

        Thanks very much for the review - glad it was so easy to make and helpful for your daughter and her allergies!

        Reply
    3. Mark O.

      October 15, 2023 at 8:24 pm

      I made this for my wife’s birthday and she absolutely loved it. The mango flavor was so fresh and the recipe was straightforward. The no-bake aspect is a game changer for someone like me who isn’t great with ovens. Thanks, Susan!

      Reply
      • Susan

        November 09, 2023 at 11:21 am

        Yay! That's exactly why I wanted to share this recipe, for people who want simple desserts that don't require an oven or baking time. Glad you enjoyed!

        Reply
    4. Sandy

      October 15, 2023 at 8:24 pm

      I was looking for a gelatin-free mousse recipe and stumbled upon this. I am so glad I did! The mousse was creamy and the mango flavor was just right - not too sweet, not too tart. This recipe is a keeper!

      Reply
      • Susan

        November 09, 2023 at 11:22 am

        That is awesome. So happy this recipe could be helpful to you!

        Reply
    5. Anna B

      October 15, 2023 at 8:25 pm

      The combination of mascarpone and mango is just heavenly. I appreciate the detailed instructions, it made the process much less daunting for a baking novice like me. The end result was a delicious, light, and refreshing cake that everyone enjoyed. Can’t wait to try more of your recipes, Susan!

      Reply
      • Susan

        November 09, 2023 at 11:23 am

        So glad to read this! And please always reach out if you have questions or need any guidance. Glad this was a success!

        Reply
    6. Raj

      October 15, 2023 at 8:25 pm

      Being a vegetarian, it's hard to find good mousse recipes without gelatin. This one is a gem! The mango mousse was luscious and the crust was a perfect complement. This is going into my favorite recipes collection.

      Reply
      • Susan

        November 09, 2023 at 11:24 am

        Really happy this recipe worked so well for you. Thanks for the review!

        Reply
    7. Betty

      October 15, 2023 at 8:26 pm

      I tried this recipe over the weekend and it turned out fantastic! The instructions were easy to follow and the photos helped a lot. My friends were impressed and I loved that it required no baking. The mango flavor was vibrant and the texture was spot on. A wonderful dessert for any occasion!

      Reply
      • Susan

        November 09, 2023 at 11:24 am

        So glad this was such a success. Thanks for the review!

        Reply

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    I'm a self-taught baker who loves creating straightforward, easy-to-follow dessert recipes for the home baker. My goal is to give you the photos, tips, and tricks you need in each post so you can make jaw-dropping desserts in your own kitchen.

    My favorite part about this site is sharing all these ideas with you, especially when it comes to fun and unique ways to decorate cakes, cupcakes, and cookies with buttercream!

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