Introducing a two for one Vegan Mango Mousse Cake extravaganza!
Once you get the hang of making mousse desserts it’s really a no brainer!
Mousses should always consist of three things
1) Thickened base flavor
2) Meringue to lighten it all up
3) And whipped cream for added stability and for that rich and creamy texture!
Fruit mousses require more strengthening agents than other types of mousse recipes like chocolate mousse for example
Cashews and white chocolate do a great job of fortifying a fruit mousse, however not everyone can get those ingredients or likes to use them! #ME
Therefore I have created 2 different versions of this mousse recipe, so be sure to read below the “notes for success” for the substitutions and to see which version fits you best!
Also the video tutorial shows you first hand the differences between the two!
Coconut sponge cake is the base for my mango mousse cake today
But of course you can use any cake you love the most!
Mango Sponge Cake Recipe could be great for those who really want that mango mango!
Notes for Success:
Agar can be a tricky ingredient to work with. Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
There are so many brands of vegan whipped cream now and I am using Country Crock *not sponsored.
You can use any brand you like in the amount of 1½ cups fully whipped cup
All vegan whipping cream is different ~for example 1 cup of liquid SILK vegan whipping cream only yields 1 cup of whipped volume, it really doesn’t gain any volume at all!
But please note that whipped “topping” the ones that are frozen in tubs like So Delicious, are NOT whipped cream!
So this type will not work
CLICK HERE FOR ALL THE INFORMATION ABOUT VEGAN WHIPPING CREAM
Many people cannot get vegan white chocolate and do not like to use cashews as well, so I ‘ve created 2 versions of this recipe.
Honestly I prefer version 2 since I am someone who does not love cashew based desserts!
Version 2 I’ve substituted both the cashews and white chocolate with vegan cream cheese
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE MANGO MOUSSE CAKE
Mango Mousse Cake version 1
Ingredients
For the Coconut Cake
- Coconut Milk 14 Tablespoons (210ml)
- Coconut Extract 1 teaspoons (5ml)
- All Purpose Flour 1½ cups + 1/3 cup cup (235g)
- Egg Replacer 1½ teaspoons *I am using Bob's Red Mill
- Granulated Sugar 10 Tablespoons (125g)
- Baking Powder 1½ teaspoons
- Baking Soda 1 teaspoons
- Salt ½ teaspoon
- Vegan Butter Melted or Vegetable Oil 9 Tablespoons (140ml)
- Unsweetened Coconut 1½ cup (125g)
For the Mango Mousse:
- Fresh Mangoes 4 large or 2 cups puree
- Lemon Juice 2 Tablespoons (30ml)
- Vegan White Chocolate 4 ounces (113g) *see notes
- Cashews ½ cup (75g) *see notes
- Plant Milk ½ cup (118ml)
- Agar 1 teaspoon
- Liquid Aquafaba ¼ cup (60ml)
- Vegan Whipped Cream ¾ cup liquid to make 1½ cup whipped volume *see notes
- 1 drop yellow food color *optional
For the Mango Compote Layer:
- 1½ cups chopped fresh mango
- Water 4 Tablespoons
- Cornstarch 2 teaspoons
- Sugar 2 Tablespoons
Instructions
- First prepare your coconut cake layers by greasing & parchment lining 1-7" cake pan & 1-6" cake pan
- Preheat the oven to 350°F
- Place all of the cake ingredients except for the coconut into a food processor and process until smooth batter (about 20 seconds)
- Add the coconut flakes and pulse again to distribute evenly
- Pour batter evenly between the cake pans
- Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans until you can safely flip them onto a cooling rack to cool to cold
- Meanwhile prepare the fresh mango compote by combining the chopped mango, sugar, water & cornstarch together in a small sauce pot and bring to a boil to thicken, reserve until later
- Now you can prepare the mango mousse by first quick soaking your cashews by bringing them to a boil in a small sauce pot then remove from heat, let sit for 1 hour then drain, reserve.
- Next puree your fresh mangoes in a food processor be sure to get 2 cups total (for me this was 4 large mangoes)
- Next prepare the aquafaba by whipping it on high speed with a balloon whip attachment until it is firm peaks & glossy, then reserve while you whip the vegan whipped cream to medium-firm peaks
- Now that you have all the components for your mango mousse cake, you can cook the agar with the plant milk in a small sauce pot stirring constantly over medium to high heat until it is boiling
- Add the vegan white chocolate and whisk to combine smooth
- Now pour everything into a high speed blender: the soaked cashews, mango puree, lemon juice and the agar/plant milk mixture and the food coloring (if using) blend on high speed until it is very smooth
- Transfer this mixture to a large mixing bowl and be sure it is cooled to at least 110°F before folding in the whipped aquafaba and then the whipped cream as shown in the video tutorial
- Pour half of the mousse into the prepared ring mold with the coconut sponge cake base and place the smaller cake layer into the center of the mousse, pressing it down so the mousse comes up and around the entire cake layer
- Spoon the mango compote over the cake layer and then spread the remaining mango mousse over top
- Refrigerate at least 4 hours preferably overnight before unmolding and serving
- Add a few rosettes of vegan whipped cream and more fresh chopped mangoes
Notes
Mango Mousse Cake must be kept refrigerated and will stay fresh for up to 5
days
Mango Mousse Cake version 2
Ingredients
- Mango Puree 2 cups (474ml)
- Lemon Juice 2 Tablespoons (30ml)
- Vegan Cream Cheese 10ounces (280g)
- Plant Milk ½ cup (118ml)
- Agar Powder 1 teaspoon
- Liquid Aquafaba ¼ cup (60ml)
- Whipped Cream ¾ cup liquid to make 1½ cups whipped volume
Instructions
- The steps for making the cake in this version will be the same as the above listed recipe in version #1.
- However in this mousse recipe version #2 You will be using canned mango pulp & vegan cream cheese instead of cashews & white chocolate
- Everything else is the same as follows:
- Prepare the aquafaba by whipping it on high speed with a balloon whip attachment until it is firm peaks & glossy, then reserve while you whip the vegan whipped cream to medium-firm peaks
- Cook the agar with the plant milk in a small sauce pot stirring constantly over medium to high heat until it is boiling
- Now pour the lemon juice, vegan cream cheese, the plant milk/agar mixture and some of the mango pulp into a high speed blender and blend on high speed until it is very smooth
- Transfer this mixture to a large mixing bowl and be sure it is cooled to at least 110°F before folding in the whipped aquafaba and then the whipped cream as shown in the video tutorial
- Pour half of the mousse into the prepared ring mold with the sponge cake base and place the smaller cake layer into the center of the mousse, pressing it down so the mousse comes up and around the entire cake layer
- Spoon the mango compote over the cake layer and then spread the remaining mango mousse over top
- Refrigerate at least 4 hours preferably overnight before unmolding and serving
- Add a few rosettes of vegan whipped cream and more fresh chopped mangoes
Notes
Mango Mousse Cake must be kept refrigerated and will stay fresh for up to 5
days
Gretchen! Thank you for a very delicious mango mousse cake recipes. All your versions of the cake looks so delicious. This days, I found some difficulties to find white vegan chocolate, plus sometimes you can receive a different version of the white chocolate, than you use to buy, that why sometimes the chocolate version of the mousse Is a very unreliable choice. The vegan cream cheese version is a great way to stabilise the mousse and I will try it soon. Thank you for your valuable tutorial and a Genious vegan recipes.
Great! You are so welcome and yes I totally understand that’s why I wanted to include 2 versions! (PS- the cream cheese version is way better! LOL)
Hi Gretchen,
I’m Alex from Australia who have been following you for quite sometime now. I have only recently dived into vegan baking and the first cake that I baked was your strawberry cake. It was a success and the cake tasted sensational. My friends loved it and didn’t believe that it was actually a vegan cake. Anyway, I saw your Mango Mousse Cake on your YouTube channel and baked it over the weekend.. To my surprise the coconut cakes that I had to prepare first failed and collapsed on me. When I cut through the cake it was very wet and greasy. Upon comparing the Strawberry cake recipe to your Coconut cake recipe, I realised that the amount of oil in the coconut cake was wrong. Your conversion from imperial quantity to the metric system was doubled of what it should be. You had 9 tablespoons of oil for 270ml in metric. I did a second batch with half the oil and in turned out perfectly. Again my friends loved how the cake turned out and thanks to you and your recipes. Bravo to you and keep up the good work.
Hi Alex! I just emailed you! I am so sorry for this error but than you for letting me know!! AND for doing another te4st to make sure! Yikes! I feel terrible! I’ve sent you some ebooks as an apology!
Hi Gretchen! I tried your 2nd version mango cake (with cream cheese) for my boyfriend’s birthday. The taste was great, but it unfortunately melted and collapsed once taken out of the cake tin, even after leaving it in the fridge for 15 hours. I strictly followed the ingredient list, but I think the 2 cups of mango puree (I used canned) really made the consistency of the mousse too liquid. Could you please proofread the ingredient list of the mango mousse on the 2nd version? Like I said, I followed the ingredient list religiously: 2 cups mango puree, 10 oz of vegan creamcheese (I used Tofutti), 1/2 cup plantmilk (soy) cooked with 1 TS agar powder, 1/4 cup aquafaba (it didn’t get very stiff, just foamy), 1 1/2 cup whipped cream (I used “so delicious” coco whip)).
I used “now REAL FOOD” Agar powder from Whole Foods, as it was the only one I was able to get. I also don’t know where I can see if it’s 900x strength, I couldn’t see that on any Agar powder online either. Like I said, my aquafaba didn’t become stiff, just foamy, but since it’s just a little amount anyway I cannot imagine that this was the reason my mousse stayed liquid.
I am looking forward to a response. Thank you!
Hi Anna ! Thank you for this comment! I am so sorry that happened & I will be so sad if it was an error on my part!
As I am looking at this recipe & at the video to verify where the line was on my blender to make sure it was not 1 cup instead of the 2 cups I wrote- but indeed it is 2 cups of puree
(since it was at the 500ml mark on my blender)
I want to point to the SO Delicious Coco Whip “topping” which – correct me if I am wrong, is like COOL WHIP? Not actual vegan heavy whipping cream that you whipped up yourself?
If so I have to apologize in advance since I did write “use any brand you like” but this Coco Whip in a tub, is not actual whipped cream it is whipped “topping” which when frozen is great, but once it thaws out it will never get back an ounce of stability therefore turning into literal soup!
I will update this recipe post to make sure no one confuses whipped “topping” with “whipping cream”!
About agar, yes I know it is difficult to know what strength you are using, I think I mentioned that somewhere – siting the specific one I use since I have not seen any other brand actually list the strength
Additionally re: aquafaba you mentioned it never really got stiff, just foamy~ so there are a couple things happening causing the ultimate swimming pool of too much liquidy stuff & not enough gelling agents
A really stiff aquafaba is going to help suspend all the ingredients rather than add to the liquid nightmare
The whipped cream strength is going to be the most important part and while I used country crock *I don’t love that one either, if you watched my “Whipped Cream Video” where I compare all the vegan whipped creams, I prefer SILK as this one has the BEST stability for everything but I cant get that near me anymore
Again I’m so sorry this happened, but thanks for pointing out that I have to steer folks away from SO Delicious for anything other than topping for your ice cream sundeas
Thank you for the response, Gretchen!
I will try this recipe again, using the exact agar brand you are using and I will also whip up the SILK whipped cream (correct, I did not whip the SO DELICIOUS one up, it was stiff since it was in the freezer and apparently just a topping).
I will report how it goes!
Thanks again! The flavor was surely great!
Hi Gretchen,
I am going to try to bake this for my daughter’s graduation party this weekend. Can you tell me the amount of oil that is correct? Is it 4.5 tablespoons for your coconut cake portion?
And re. Anna-Regina’s comment for the mousse, I need to use SO delicious whipping cream? NOT topping, is this correct?
Are your posted recipes updated now with correct oil & ingredient descriptors? I just want to make sure it turns out since her party is Sat 🙂
Thank you for these posts & sharing your recipes. My daughter has a life threatening dairy allergy, so this is wonderful!
Thank you!
Bessie
Hi Bessie! Yes I always update the recipe whenever there is a question or error, I should probably get in the habit of deleting those older inquiries to avoid confusion! Thanks for pointing this out!
As for the Coconut Cake recipe~ I will assume you are HALVING the recipe? In which case yes~ 4.5Tb would be correct as this is HALF of 9 in the recipe I have listed
Also to clarify the comment you are referring to~ the commenter was correct that I had 270ml oil which would have been 18Tb
So the 9Tb listed here is correct OR 4.5Tb if indeed you are HALVING the recipe.
Either way the recipe is NOW CORRECT as it is written! 🙂
Thanks again for the comment & conversation! ~Gretchen